Fried Tacos! Sometimes the simple recipes turn out to be the best. Maybe it is because they are quick and easy to prepare. It helps that they taste good too.
This is a crispy fried taco that is so good … you will never go back to the boxed folded shells for your tacos. Be sure to use flour tortillas.
You can fit two tacos in the skillet if you are creative.
Below is the printable recipe.
A simple and quick Fried Taco with a surprise ingredient! This is a crispy taco that is so good that you will never go back to the boxed folded shells for your tacos.
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- 1 pound ground beef
- 1 package of Taco Seasoning
- (or you can make your own using: 1/2 teaspoon each of cumin, onion powder, garlic powder, chipotle powder, cayenne pepper. And 2 Tablespoons tomato paste)
- 1 small chopped onion
- 3 Tablespoons Jalapeno juice from a jar of Jalapenos slices. (use several of the jalapeno slices as a garnish when serving)
- 1 small can of peas (about 3/4 cup)
- 6 large flour tortillas
- Salsa (either from a purchased jar or make your own) I have a salsa recipe in the appetizer catagory
- Shredded lettuce
- Shredded cheddar cheese
- Chopped tomatoes
- Sour Cream (f desired)
- sliced black olives (if desired)
- Hot oil in a heavy skillet
- Brown the ground beef, adding the chopped onion as it cooks until no longer pink and onions are soft.
- Add the taco seasoning and the jalapeno juice
- Mixture should not be soupy but a spooning consistency. In other words, the ground beef mixture should hold together fairly easy.
- Drain the peas and add to the ground beef.
- Spoon the mixture into a bowl
- prepare oil in heavy skillet for the Fried Tacos, oil should be about 1/2 inch in the skillet
- Heat oil on medium high heat
- Oil is hot enough if small bubbles appear around a wooden spoon handle that you insert into the oil.
- While oil is heating, prepare the tacos
- Fill a taco shell with the ground beef mixture (about two heaping spoons) and fold the large flour tortilla in half.
- Use a toothpick to secure the rounded opening, threading the toothpick through the tortilla like you would make a stitch in sewing. (this secures the taco and aids in flipping the taco over in the skillet.
- Set aside and continue making more tacos.
- Gently lift the assembled taco with a spatula and place carefully in skillet. You can fry two at a time if you place the rounded edges near the rim of the skillet.
- Fry til lightly brown and then flip carefully to brown the other side.
- Place in a warm oven while you prepare the remainder of the tacos.
- Place taco on plate and remove toothpick.
- Add chopped tomatoes, shredded cheese and shredded lettuce.
- Add 1-2 tablespoons of salsa.
- Add 1 tablespoon sour cream and top with jalapeno slices.
- Once you get the hang of assembling the tacos and frying...it is really quite simple.
- Don't overfill the taco shell as the filling will make the oil spatter and you don't want that to happen. The peas are an ingredient that is a surprise, but the taco doesn't taste the same without them.
- I like to put all the toppings on top of the folded taco, but you may open it up and insert toppings.
- This is a crispy taco that is so good that you will never go back to the boxed folded shells for your tacos.
Adapted from Kari
Adapted from Kari
Me and My Captain https://meandmycaptain.com/
I know the peas seem out of place, but believe me…they make this extra good.
Of course you could make this….
thank you for being my friend. I know you are always there for me. 🙂
Okay, not as easy, but doable even for me. I just might leave out some of the ingredients you put in like peas. Doesn’t sound good to me. lol