The Ultimate Crispy Fried Tacos (Quick, Easy Recipe!)
The ultimate crunchy + crispy fried tacos filled with spiced ground beef - perfect for lunch, game night or a weekend treat.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Fried Tacos
Servings: 6
- 2 tbsp oil
- 1 medium onion finely chopped
- 1 tbsp minced garlic
- 1 lb ground beef
- 3 tablespoons taco seasoning or 1 packet
- 16 small corn tortillas
- 2 cups grated cheddar cheese or Mexican blend cheese
- Lettuce shredded
- 2 tomatoes diced
- ½ cup sour cream
- 1 jalapeño sliced
- Fresh cilantro chopped (optional)
- 1 cup salsa or pico de gallo optional
- Oil for frying
- Salt and pepper to taste
Beef Filling:
Heat the oil in a skillet over medium heat. Add onion and sauté until translucent. Add garlic and sauté for another minute.
Add the ground beef and taco seasoning, breaking it apart as it cooks. Cook until no longer pink.
Prep Tortillas:
To make the tortillas pliable and prevent tearing during folding, heat each tortilla in a dry skillet over medium heat for about 20-30 seconds on each side or until they are soft and pliable. Alternatively, you can wrap them in a damp cloth and microwave for about 30 seconds.
Fry Tacos:
Generously coat the bottom of a frying pan with oil and heat over medium heat.
Once the oil is shimmering hot (about 350°F), use tongs to carefully touch the oil with a small piece of test tortilla. If it sizzles and bubbles immediately, it’s ready. Carefully place a few tacos in the pan.
Fry each side until golden brown, about 1-2 minutes per side. Use tongs in one hand to pinch closed the open side of the tacos as you flip them over. Use a spatula in the other hand to help flip it if needed.
Remove the tacos using tongs and let them drain on a plate lined with paper towels.
Serve:
Open each taco slightly (be careful as they'll be hot and crispy) and stuff with lettuce, tomato, and any other preferred fillings.
Serve with sides of sour cream, jalapeño slices, salsa, and a sprinkle of cilantro.
If you’re having trouble getting the tacos to stay closed as you fill them, place a baking sheet or a plate on top of them to pin them shut as you work.
Don’t add more than 2 tbsp of taco meat per small (5 ½ - 6”) tortilla or the filling will spill out in the pan and make a mess. Better to keep extra meat hot on the side and add it to the tacos after frying.
Calories: 611kcal | Carbohydrates: 40g | Protein: 28g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 730mg | Potassium: 635mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1201IU | Vitamin C: 12mg | Calcium: 383mg | Iron: 3mg