Beef Tacos Salsa Verde

There's something magical about the first time you make tacos from scratch and realize how simple it all is. I remember standing in my kitchen on a lazy Saturday afternoon, realizing I had ground beef and some tomatillos sitting on the counter, and thinking, why not? That afternoon turned into one of my favorite discoveries—homemade salsa verde that tastes nothing like the jarred version, and beef seasoned just right so every bite makes you wonder why you ever settled for anything less.

I'll never forget the night unexpected guests dropped by and I threw these together. The moment someone took that first bite and closed their eyes, I knew I'd stumbled onto something special. It wasn't fancy or complicated, but it tasted like you'd been cooking all day. That's when tacos stopped being just dinner and became something I made whenever I wanted to feel good about what was on the table.

Ingredients

• Ground beef (500 g): The heart of this dish. I reach for a blend that's not too lean, around 80/20, because it gives you those little pockets of flavor and texture that make each bite interesting
• Olive oil (1 tbsp): Your starting point for coaxing out the sweetness from the onions and getting the beef to brown properly
• Yellow onion (1 medium): Finely chopped so it melts into the beef as it cooks. This is where so much of the depth comes from
• Garlic (2 cloves): Minced fine. Fresh garlic makes all the difference here
• Ground cumin (1 tsp): This is the flavor that makes people ask 'what is that?' It's warm and earthy and somehow ties everything together
• Chili powder (1 tsp): For a gentle heat that builds on your palate
• Smoked paprika (1/2 tsp): A whisper of smoke that feels intentional, not accidental
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season as you go, and taste everything. You might need a touch more
• Tomatillos (5 medium): Husked and rinsed—these little green fruits are the foundation of salsa verde. They're tart and grassy and absolutely essential
• Jalapeño (1 small): Seeded if you prefer gentler heat. The whole pepper if you like things with personality
• Fresh cilantro (1/2 cup plus more): Chopped fresh, not the dried version. This brings the salsa to life
• White onion (1/4 cup): Chopped for the salsa. Milder than yellow onion and works beautifully here
• Lime juice (1 tbsp): Fresh squeezed if you can. It's the final note that brings brightness
• Corn tortillas (8 small): Warm them right before serving so they're pliable and almost steaming
• Red onion (1/2 cup): Finely diced for topping. The color and bite matter
• Avocado (1): Sliced at the very last moment so it stays creamy and fresh

Instructions

Get the salsa verde started:

Fill a saucepan with water and bring it to a rolling boil. This is where you build flavor from the beginning. Add your husked tomatillos and that seeded jalapeño, and let them bob in the water for about 5 minutes. You're looking for them to soften just enough that they break apart easily when you stir them. The water will start to take on a pale green color. Drain them well and let them cool slightly

Blend it into magic:

Transfer those soft tomatillos and jalapeño to your blender with the cilantro, that one small garlic clove, the chopped white onion, lime juice, and salt. Blend until smooth but not completely liquid—you want a sauce with just a hint of texture. Taste it and adjust. Does it need more lime? More salt? This is your moment to make it exactly right. Chill it until you need it

Brown the beef with intention:

Heat that olive oil in your large skillet over medium heat until it's shimmering. Add your finely chopped yellow onion and let it sit for a moment, then stir. You're looking for it to turn translucent and soft, about 2 to 3 minutes. You'll smell the sweetness starting to develop. Add your minced garlic and cook it for just 1 minute more—don't let it brown. Now add your ground beef, breaking it up with the back of your spoon as it hits the hot pan. Stir and keep breaking it into smaller and smaller pieces. Once it's mostly browned, add your cumin, chili powder, smoked paprika, salt, and pepper. Keep stirring so the spices coat every bit of beef. Cook for another 6 to 8 minutes until everything is browned and cooked through. The whole kitchen should smell incredible at this point

Warm the tortillas:

Heat your dry skillet over medium-high heat. Or if you have a gas stove, you can hold tortillas directly over the flame with tongs. Either way, you're looking for about 30 seconds per side until they're pliable and just starting to show a few light char marks. These warm tortillas are so much better than cold ones

The moment of assembly:

Divide your beef mixture among the warm tortillas. Top each one with a spoonful of that bright salsa verde you made. Add diced red onion, some fresh cilantro, and a few slices of avocado. Serve with lime wedges on the side so everyone can squeeze exactly as much as they want

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There was an evening when my sister came home exhausted from work, and I had these tacos ready. Watching her take that first bite and just exhale with relief—that's when I realized this recipe had become something more than just dinner. It became my way of saying 'I'm glad you're here' without saying anything at all.

When You're Missing Something

Sometimes life doesn't hand you exactly what you planned for. If you don't have fresh tomatillos, canned ones work, though the flavor is gentler. Ground turkey or chicken makes a lighter version that's just as satisfying if you want to go that direction. No jalapeño? A pinch of hot sauce stirred into the salsa verde works. No cilantro? Parsley brings a different kind of freshness. The spirit of this recipe is flexibility—it's built to work with what you have on hand.

Keeping It Fresh

These tacos are best assembled to order, which means everyone at your table gets exactly what they want. But the beef and salsa verde both keep beautifully for a few days in the refrigerator. The beef actually develops deeper flavor as it sits. Warm it gently when you're ready to eat. The salsa verde tastes fresher if you make it close to serving time, though it'll keep for several days if covered.

Serving Ideas That Clicked

I've learned these tacos work for so many moments. Weeknight dinner when you want something fast but impressive. A casual gathering where everyone can build their own and feel like they're part of the creation. Even a quiet lunch for one when you want something that tastes like care. Serve them with a cold Mexican lager or a crisp white wine, and you've got something that feels celebratory without the fuss. A simple side of black beans or a fresh cucumber salad picks up flavors that are already on the plate.

• Make extra salsa verde because people always go back for more
• Chop your onion and cilantro ahead of time, but slice the avocado at the very last second
• If you're cooking for a crowd, keep the beef warm in a low oven while people help themselves

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These tacos have become my answer to the question 'what should we make?' They're simple enough that they don't intimidate, but they taste like you actually know what you're doing in the kitchen. That's the best kind of recipe.

Recipe Questions

→ How do I make salsa verde from scratch?

Simmer husked tomatillos and jalapeño until softened, then blend with cilantro, garlic, white onion, lime juice, and salt until smooth for a fresh salsa verde.

→ What spices complement ground beef for tacos?

Cumin, chili powder, and smoked paprika bring warmth and smokiness, enhancing the beef’s natural flavor without overpowering it.

→ How should I warm corn tortillas for best texture?

Heat tortillas in a dry skillet or over an open flame for 30 seconds on each side to make them pliable and lightly charred.

→ Can I substitute other meats for beef?

Yes, ground turkey or chicken work well and offer a lighter alternative while maintaining great flavor with the spice blend.

→ What toppings enhance these tacos?

Diced red onion, fresh cilantro, and sliced avocado add fresh, crunchy, and creamy textures that balance the seasoned beef and salsa verde.