Anti Inflammatory Gluten Free Beef Tacos with Pico de Gallo
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Learn more →Ingredients
4 servings
For the pico de gallo
- 4 medium roma tomatoes, finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeds removed and finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp salt
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup water
For serving
- 8 small corn tortillas
- 1 cup shredded cheddar cheese (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt. Stir to combine, then set aside at room temperature while you prepare the beef — the flavors will meld as it sits.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off any excess fat.
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