This Dubai Taco is Better Than Dubai Chocolate 🤤

Ingredients

• 2 medium Onion (small‑diced)
• 1 large Green Bell Pepper (diced)
• 80 g Jalapeño Pepper (about 4‑5 peppers, diced)
• 6 cloves Garlic (minced)
• 500 g Ground Beef (approximately 30 % fat, 70 % lean; fresh)
• to taste Salt
• to taste Black Pepper
• 2 tsp Smoked Paprika
• 2 tsp Nutmeg
• 2 tsp Cinnamon
• 1 tsp Cardamom Powder
• 2 tsp Chicken Powder (instant chicken bouillon)
• 1 Tbsp Baking Powder
• 1 Tbsp Instant Coffee (adds a subtle roast note)
• 2 Tbsp Vegetable Oil (for pan‑searing)
• 4 Street‑Style Taco Tortillas (medium‑size, corn or flour as preferred)
• 2 slices Processed Mozzarella Cheese (white American‑style processed cheese)
• 0.5 cup Mayonnaise
• 2 Tbsp Ketchup
• 2 Tbsp Sriracha
• 0.5 tsp Smoked Paprika (for the sauce)
• 1 wedge Lemon Juice (freshly squeezed)
• 1 Paper Plate (for serving)

Instructions

1. Prep Vegetables

   Dice the two medium onions, green bell pepper, jalapeños (about 80 g), and mince the six garlic cloves.

   Time: PT10M

2. Season Ground Beef

   Place the ground beef in a mixing bowl. Add salt, pepper, smoked paprika, nutmeg, cinnamon, cardamom powder, chicken powder, baking powder, and instant coffee. Mix until just combined; avoid over‑mixing.

   Time: PT5M

3. Combine Veggies with Meat

   Add the diced onions, bell pepper, jalapeños, and garlic to the seasoned meat. Mash lightly with your hands or a fork until everything is evenly incorporated.

   Time: PT5M

4. Form Meatballs

   Shape the mixture into balls weighing about 110 g (≈½ cup). You should get 4‑5 balls depending on size.

   Time: PT5M

5. Heat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add 2 Tbsp vegetable oil. Let the oil shimmer.

   Time: PT2M

   Temperature: Medium‑high

6. Cook Meatballs on Tortilla

   Lay a tortilla in the skillet, place one meatball on top, and immediately press it flat with a spatula so it spreads to the edges of the tortilla. Cook until the bottom is browned and a crust forms, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high

7. Add Cheese and Fold

   Place a slice of processed mozzarella cheese on the cooked side, then fold the tortilla in half to enclose the filling. Cook another 1‑2 minutes until the cheese melts.

   Time: PT2M

   Temperature: Medium‑high

8. Repeat for Remaining Tacos

   Repeat steps 6‑7 for the remaining meatballs and tortillas, adjusting the amount of meat per tortilla as needed.

   Time: PT5M

   Temperature: Medium‑high

9. Prepare the Sauce

   In a small bowl, combine ½ cup mayonnaise, 2 Tbsp ketchup, 2 Tbsp sriracha, ½ tsp smoked paprika, and the juice of one lemon wedge. Mix until smooth.

   Time: PT3M

10. Serve

    Place each taco on a paper plate, drizzle or dollop the sauce on top, and enjoy immediately while hot.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g