Crispy Beef Tacos

Heat oil in a large skillet over medium-high heat. Add diced onion and sauté until softened, about 2-3 minutes.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned.

Stir in the garlic paste, taco seasoning, and tomato paste. Cook for another minute until fragrant.

Pour in the water, stir to combine, and let the mixture simmer until the liquid has mostly reduced. Set aside.

To make the pico de gallo, combine diced tomato, diced onion, chopped cilantro, black pepper, and lime juice in a small bowl. Mix well.

To make the creamy sauce, combine mayonnaise, chili powder, water, and chopped cilantro in another bowl. Whisk until smooth.

To assemble the tacos, place a flour tortilla on a plate. On one half, layer a generous amount of shredded cheese, a few spoonfuls of the beef mixture, and another layer of cheese.

Fold the tortilla in half to enclose the filling.

Heat a generous amount of oil in a clean skillet over medium heat. Carefully place the taco in the pan and fry for 2-3 minutes per side, until golden brown, crispy, and the cheese is melted.

Remove from the pan and repeat with the remaining tacos. Garnish with fresh parsley if desired.

Serve immediately with the pico de gallo and creamy sauce for dipping.