Spicy Beef Tacos Salsa Verde (Printable)
Juicy seasoned beef tucked in tortillas with a fresh, zesty salsa verde and bold spices.
# What You'll Need:
→ For the Spicy Beef
01 - 1.1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 jalapeño, finely chopped, seeds removed for less heat
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp chili powder
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For the Salsa Verde
12 - 7 oz tomatillos, husked and rinsed (green tomatoes substitute acceptable)
13 - 1 small bunch fresh cilantro
14 - 1 green chili (serrano or jalapeño), roughly chopped
15 - 1/2 small white onion
16 - 1 clove garlic
17 - Juice of 1 lime
18 - 1/2 tsp salt
→ For Serving
19 - 8 small corn or flour tortillas
20 - 1 avocado, sliced
21 - 3.5 oz crumbled queso fresco or feta (optional)
22 - Fresh cilantro leaves
23 - Lime wedges
# How to Make It:
01 - Combine tomatillos, cilantro, green chili, onion, garlic, lime juice, and salt in a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened. Add minced garlic and jalapeño, cooking for another minute.
03 - Add ground beef to the skillet. Cook, breaking up the meat with a spatula, until browned and cooked through—about 6–7 minutes.
04 - Stir in cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 2 more minutes, mixing well to coat the beef in the spices. Remove from heat.
05 - Warm the tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
06 - Fill each tortilla with spicy beef, top with salsa verde, avocado slices, crumbled cheese (if using), and fresh cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- The homemade salsa verde cuts through rich beef with tangy brightness that store-bought salsa cannot match
- Everything comes together in under 40 minutes but tastes like a dish that simmered all afternoon
- The spice blend hits that perfect sweet spot where flavor lovers and heat seekers both leave happy
02 -
- Over-blending the salsa can make it bitter—a few pulses are better than letting it run forever
- The beef needs to rest off heat for at least 5 minutes so the spices can fully meld into the meat
03 -
- Double the salsa verde and keep the extra in your fridge—it elevates eggs, grilled chicken, or just about anything else
- Sprinkle a little extra salt directly onto the beef right before serving if it seems under-seasoned