Ingredients:

  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
  • 10 corn tortillas (6 inches)
  • 1/2 cup neutral oil
  • 1 cup shredded Mexican blend cheese
  • 2 cups shredded iceberg lettuce
  • 2 medium tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium lime
  • 1/2 cup sour cream
  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 small clove garlic, minced
  • 2 tbsp water
  • 1 pinch salt

Instructions:

  1. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
  2. Add ground beef, breaking it apart with a spatula. Cook undisturbed for 3-4 minutes to develop a deep crust.
  3. Stir in diced onions and garlic; sauté for 3 minutes until translucent.
  4. Sprinkle in chili powder, cumin, paprika, onion powder, salt, and pepper. Stir for 60 seconds to toast spices.
  5. Pour in beef broth and simmer for 2-3 minutes until liquid reduces to a thick glaze. Remove from heat.
  6. Prepare shells using the fry method (350°F for 30-60 seconds per side), oven method (400°F for 4-5 minutes per side), or air fryer method (375°F for 3-5 minutes).
  7. Prepare Avocado Lime Crema by blending sour cream, avocado, lime juice, minced garlic, water, and salt until smooth.
  8. Assemble by placing a crispy shell on a plate, adding a thin layer of shredded cheese to create a moisture barrier, and topping with seasoned beef.
  9. Finish with shredded iceberg lettuce, diced tomatoes, chopped cilantro, a drizzle of avocado lime crema, and a lime wedge.