These crispy shredded beef tacos with guacamole, Monterey Jack, and lime zest are one of my favorite taco nights at home. I love how the beef turns crispy on the edges while staying tender inside, and how the creamy guacamole and melty cheese balance everything out. The lime zest adds a bright finish that makes every bite feel fresh and bold.
Why You’ll Love This Recipe
I love this recipe because it turns slow-cooked or leftover shredded beef into something exciting and crave-worthy. I enjoy how quickly everything comes together once the beef is ready. The contrast between crispy beef, soft tortillas, creamy guacamole, and citrusy lime makes these tacos incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shredded beef
olive oil
ground cumin
chili powder
garlic powder
salt
black pepper
corn or flour tortillas
Monterey Jack cheese, shredded
guacamole
lime zest
fresh cilantro (optional)
Directions
I start by heating olive oil in a skillet over medium-high heat. I add the shredded beef along with cumin, chili powder, garlic powder, salt, and pepper. I let the beef cook undisturbed for a few minutes so it develops crispy edges, then stir and continue cooking until evenly browned and crisp. I warm the tortillas in a dry skillet or directly over a flame. I assemble the tacos by filling each tortilla with crispy beef, sprinkling on Monterey Jack cheese so it melts slightly, and topping with guacamole. I finish with freshly grated lime zest and cilantro if I’m using it.
Servings and Timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 15 minutes
Total time: approximately 25 minutes
Variations
I sometimes add pickled red onions or shredded lettuce for extra crunch. When I want more heat, I mix in chipotle powder or drizzle hot sauce over the tacos. I also enjoy swapping Monterey Jack for pepper jack or queso fresco depending on what I have.
Storage/Reheating
I store leftover crispy beef in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a hot skillet to bring back the crisp texture. I keep the guacamole and tortillas separate and assemble the tacos fresh.
FAQs
Can I use leftover roast beef?
I do this often, and it works perfectly once shredded and crisped in the skillet.
How do I make the beef extra crispy?
I spread it in an even layer and avoid stirring too often so it can brown properly.
Can I make these tacos dairy-free?
I skip the cheese or use a dairy-free alternative and focus on the guacamole and lime.
What tortillas work best?
I like corn tortillas for crispiness, but flour tortillas work well too.
Can I prep anything ahead of time?
I prepare the guacamole and shred the beef ahead so assembly is fast.
Conclusion
Crispy shredded beef tacos with guacamole, Monterey Jack, and lime zest are a bold, satisfying meal I love making when I want something fast and full of flavor. The combination of crispy beef, creamy toppings, and bright citrus makes these tacos a recipe I keep coming back to for easy, crowd-pleasing dinners.
PrintCrispy Shredded Beef Tacos with Guacamole, Monterey Jack & Lime Zest
Bold and satisfying crispy shredded beef tacos topped with creamy guacamole, melty Monterey Jack cheese, and fresh lime zest. A fast and flavorful recipe perfect for taco night.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 2 tacos per person)
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups shredded beef (leftover or slow-cooked)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup guacamole
- Zest of 1 lime
- Fresh cilantro (optional), chopped
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add shredded beef, cumin, chili powder, garlic powder, salt, and pepper.
- Spread the beef in an even layer and cook undisturbed for 3–4 minutes to develop crispy edges.
- Stir and continue cooking until the beef is browned and crispy all over.
- Warm tortillas in a dry skillet or over an open flame until soft and slightly charred.
- Assemble tacos: fill each tortilla with crispy beef, sprinkle with Monterey Jack cheese, and top with a spoonful of guacamole.
- Finish with lime zest and optional chopped cilantro. Serve immediately.
Notes
- Use leftover roast beef for convenience.
- For extra crispiness, don’t overcrowd the skillet and let the beef sit undisturbed while browning.
- Add pickled onions or lettuce for extra crunch.
- Swap in pepper jack or queso fresco for a cheese variation.
- Store components separately and reassemble for best texture when reheating.
Nutrition
- Serving Size: 2 tacos
- Calories: 460
- Sugar: 2g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
