Crispy Chipotle Beef Tacos

Juicy Chipotle Beef

1. 1

   Heat a pan over medium heat, add the light butter, then sauté the chopped onion and garlic for about 5 minutes until softened.

2. 2

   Add the ground beef and cook, stirring, until browned. Stir in salt, black pepper, cumin, garlic powder, onion powder, smoked paprika, oregano, tomato paste, and chipotle paste; mix until the mixture turns golden.

3. 3

   Add a splash of water or beef broth and continue cooking until the beef is juicy and flavorful.

Tacos & Filling

4. 4

   Preheat the oven to 400°F (390°F). Line a large sheet pan with cooking spray and sprinkle a little paprika on the pan.

5. 5

   Dip each low‑carb tortilla briefly in the beef juices, lightly oil them, arrange them on the pan, fill each with shredded mozzarella and a generous amount of the chipotle beef, fold tightly, and bake for 16 minutes, flipping halfway through, until the tortillas are golden and crispy.

Honey Chipotle Sauce

6. 6

   In a bowl, combine sour cream (or yogurt), light mayonnaise, chipotle paste, honey, paprika, garlic, parsley, evaporated milk, and a squeeze of lime juice; whisk until smooth.

Pineapple Pico

7. 7

   In another bowl, combine the chopped onion, tomato, green bell pepper, pineapple, cilantro, and the juice of one lime; stir until evenly mixed.

Serve

8. 8

   Plate the crispy tacos with the honey chipotle sauce and pineapple pico on the side, then enjoy.