Crispy Beef Tacos with Garlic Lime Aioli

Make the taco seasoning: in a small bowl, whisk together 1 tbsp cumin, 1 tbsp chili powder, 2 tsp paprika, 2 tsp oregano, 2 tsp garlic powder, 2 tsp black pepper and 1 tsp cayenne (optional).

Cook the beef filling: heat 1 tbsp avocado oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 3–4 minutes. Add the 6 minced garlic cloves and cook 30 seconds until fragrant.

Add the ground beef to the pan, breaking it up with a spatula, and cook until mostly browned. Stir in the taco seasoning (or 2–3 tbsp store-bought), 2 tbsp tomato paste, and sauté 2–3 minutes to coat.

Pour in 1/2 cup beef stock, stir, then simmer 8–10 minutes, stirring occasionally, until the liquid has reduced and the beef is saucy and fully cooked. Taste and adjust seasoning; set the filling aside and keep warm.

Make the garlic lime aioli: in a blender or food processor add 1/2 cup sour cream, 1/2 cup mayonnaise, the jalapeño (if using), 1 1/2 cups cilantro, 4–5 garlic cloves, 2 tsp black pepper, 1 tsp salt, and juice of 1 lime. Blend until smooth and bright green. Chill until ready to serve.

Assemble the tacos: lay a mini tortilla flat, add a thin layer of mozzarella, spoon 2–3 tbsp beef filling on one half, then sprinkle a little more cheese and fold the tortilla in half. Repeat to assemble all tacos; don’t overfill so they fold cleanly.

Fry until crispy: heat a light layer (a few tablespoons) of avocado oil in a skillet over medium-low heat. Working in batches, add folded tacos and cook until golden and crisp, about 2–3 minutes per side. Add more oil as needed between batches. Drain on paper towels if desired.

Serve: plate tacos, spoon or drizzle garlic lime aioli over them, garnish with extra cilantro if you like, and serve immediately while crispy.