Smoky Beef Pho Tacos
A fusion of Vietnamese and Mexican flavors, these tacos bring the warm and smoky taste of pho to a crispy taco shell.
Ingredients
- ●1 lb Ground Beef
- ●2 tsp Pho Spice Blend
- ●8-10 Taco Shells
- ●4 Lime Wedges
- ●1/4 cup Cilantro
- ●1 cup Sour Cream
- ●2 Sliced Jalapeños
- ●2 tbsp Vietnamese Chili Sauce (Sriracha)
- ●1/4 cup Warm Tortilla OilFor brushing taco shells
Instructions
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1. Brown the ground beef in a large skillet over medium-high heat.
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2. Add the Pho Spice Blend and cook for 1-2 minutes.
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3. Brush taco shells with Warm Tortilla Oil and toast in the oven for 5 minutes.
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4. Assemble the tacos by spooning the beef mixture into the shells, then topping with cilantro, sour cream, jalapeños, and a drizzle of Vietnamese Chili Sauce.
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5. Serve immediately and enjoy!
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6. Cook beef to an internal temperature of 160°F to ensure food safety.
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7. Be sure to handle the jalapeños carefully to avoid skin irritation.
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8. You can customize the toppings to your liking, but these are the classic combinations for a Smoky Beef Pho Taco.
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9. For an extra kick, add a few dashes of hot sauce to the beef mixture before serving.
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10. To make this recipe more substantial, add some cooked rice or beans to the tacos.
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11. This recipe is best served immediately, but you can also store the beef mixture in the fridge for up to a day and reheat when needed.
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12. Leftover taco shells can be stored in an airtight container for up to 2 days.