These crispy beef tacos are a quick, vibrant dinner with a warmly spiced edge. Ras el hanout, cumin, garlic powder, and onion powder build a deeply savory filling, while fresh parsley adds a bright lift. Serve in hot, crunchy shells with salad and your favorite sauce, and enjoy.
Ingredients
For the filling
- Yellow onion — 1.8 oz | 50 g
- Fresh parsley — 0.4 oz | 10 g
- Ground beef — 12.3 oz | 350 g
- Ras el hanout spice blend — 0.1 oz | 4 g (1⅓ tsp)
- Ground cumin — 0.1 oz | 2 g (⅔ tsp)
- Garlic powder — 0.1 oz | 2 g (⅔ tsp)
- Onion powder — 0.1 oz | 2 g (⅔ tsp)
- Olive oil — 1 tsp | 5 ml
- Salt — 0.1 oz | 3 g (½ tsp)
Additional
- Vegetable oil, for frying
For serving
- Crispy taco shells or mini tortillas — 8–10 pcs.
- Salad: greens and vegetables
- Sauce of your choice
Step-by-step recipe
- Prep the ingredients: finely chop the onion and roughly chop the parsley.
- Heat a skillet over medium heat and add the olive oil. Cook the onion for 2–3 minutes, until softened.
- Add the ground beef. Break it up with a spatula and cook for 5–7 minutes, until browned.
- Stir in the ras el hanout, cumin, garlic powder, and onion powder, then season with salt. Mix well and cook for another 2–3 minutes so the spices bloom and any excess moisture cooks off. Remove from the heat and fold in the parsley.
- For crispy shells: heat 0.4–0.6 in | 1–1.5 cm of vegetable oil to 338–347°F | 170–175°C. Fry the mini tortillas one by one, folding them in half with tongs, for 20–30 seconds per side, until golden. Drain on paper towels. Alternatively, use store-bought shells and warm them for 3–4 minutes at 356°F | 180°C.
- Assemble the tacos: fill the shells with the hot beef mixture, add salad, and finish with your favorite sauce. Serve immediately while the shells are still crisp.
Nutritional value per serving
| Item | Per serving |
|---|---|
| Calories | 377 kcal |
| Protein | 26 g |
| Fat | 25 g |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Sodium | 300 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No ras el hanout: mix paprika, coriander, cardamom, and a pinch of cinnamon and ginger for a similarly warm spice profile.
- Lean version: use 5–10% fat ground beef or turkey; cook in a nonstick skillet without added oil.
- Crisp without deep-frying: brush the tortillas lightly with oil, fold in half, and bake for 8–10 minutes at 374°F | 190°C on a rack.
- Heat: add a pinch of chili flakes or cayenne to the spice mix.
- Toppings: sliced tomatoes, avocado, lime, red onion, and a yogurt or sour cream sauce all work beautifully.
FAQ
What can I use instead of ras el hanout if I don’t have it?
Mix sweet paprika, ground coriander, cumin, a pinch of cinnamon, and ginger. For extra aroma, add a little cardamom or nutmeg.
Can I make the filling ahead of time?
Yes. Cool the cooked filling and refrigerate it for up to 3 days. Before serving, reheat it in a skillet, adding a spoonful of water if needed.
Which sauces go best with these tacos?
Classic choices include salsa, guacamole, sour cream, or yogurt sauce with lime. Tahini with lemon also works well for a more Eastern accent.