Easy Beef Tacos with Fresh Tomato Salsa

A pan of spiced beef mince, warm tortillas and a quick tomato salsa make an easy taco night. Mexico City Tacos seasons the filling, while lime and coriander keep the topping fresh. Put everything on the table and let everyone build their own.

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Serves: 4 · makes 12 tacos · Prep: 15 mins · Cook: 15–20 mins

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Ingredients

Beef filling

• 600 g beef mince
• 21 g Spice Cartel Mexico City Tacos seasoning
• 1 tsp rapeseed oil
• 1 small onion, finely diced
• 100 ml water

Salsa and serving

• 12 small tortillas
• 3 tomatoes (about 300 g), diced
• ½ red onion, finely diced
• 1 lime, half juiced and half in wedges
• Small handful coriander, chopped

Method

1. Make the salsa. Mix the tomatoes, red onion, the juice of half the lime and half the coriander. Set aside while you cook the filling.
2. Brown the mince. Heat the oil in a large frying pan over a medium-high heat. Cook the onion for 3–4 minutes until softened. Add the mince and cook for 6–8 minutes, breaking it into small pieces with a spoon.
3. Season and simmer. Stir in the Mexico City Tacos seasoning and water. Simmer for about 5 minutes, stirring, until the sauce coats the beef and the mince is cooked all the way through. Check several parts of the filling reach 75°C for at least 30 seconds; cook longer if needed.
4. Build the tacos. Warm the tortillas according to their pack instructions. Fill each with beef, spoon over the salsa and scatter with the remaining coriander. Serve straight away with the lime wedges.

Serving ideas and cooking tips

• The seasoning quantity here is 21 g for 600 g mince, equivalent to 35 g per kilogram.
• Let the filling reduce enough to coat the beef; a watery filling makes tortillas difficult to hold.
• For a milder plate, serve extra plain yoghurt on the side. Check all pack labels for ingredients and allergens.

Ready to cook? Buy Spice Cartel Mexico City Tacos and keep the recipe card handy in the kitchen.