Double Decker Fish Tacos Recipes

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DOUBLE DECKER TACOS



Double Decker Tacos image

The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.

Provided by cattfm303

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 15

1 pound ground beef
1 (1 ounce) packet taco seasoning mix, divided
1 (16 ounce) can refried beans
⅔ cup water
12 prepared crisp taco shells
2 avocados
1 tablespoon sour cream
1 fresh lime, juiced
salt and black pepper to taste
12 (7 inch) flour tortillas
2 cups shredded Cheddar cheese
1 cup shredded lettuce
1 large tomato, chopped
¼ red onion, chopped
½ cup sour cream

Steps:

  • Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
  • Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
  • Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
  • To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
  • To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 37.3 g, Cholesterol 55.1 mg, Fat 26.3 g, Fiber 6.1 g, Protein 18.9 g, SaturatedFat 10.8 g, Sodium 740.7 mg, Sugar 2.2 g

DOUBLE DECKER FISH TACOS



Double Decker Fish Tacos image

Marinated and grilled Tilapia filets, cabbage, refried black beans, flour tortillas, crispy corn taco shells and an awesome sauce make these tacos so delicious and healthy. The refried black beans add more substance and protein to the fish tacos. Go easy on the jalapenos, you don't want to overpower the flavor of the rest of the ingredients.

Provided by DaleInCO

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/2 cup plain yogurt
1/2 cup mayonnaise
3 teaspoons of bottled lime juice
1 1/2 teaspoons of seeded and minced jalapeno peppers, adjust to your taste (*See Tip below)
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2 teaspoon ground cayenne pepper
2 lbs tilapia fish fillets (cod or sole do not hold up well on a grill) or 2 lbs other mild firm fish (cod or sole do not hold up well on a grill)
1 1/2 tablespoons of bottled lime juice
2 teaspoons of seeded and minced jalapeno peppers, adjust to your taste (*See Tip below)
2 tablespoons olive oil
16 ounces of re-fried black beans, warmed up
8 flour tortillas, soft taco size
8 crispy taco shells
8 ounces of shredded cabbage & carrots (coleslaw mix)
1 cup fresh diced tomato
3/4 cup peeled seeded and slivered cucumber (optional but a great taste addition)
2 small limes, cut into quarters

Steps:

  • Mix the fish sauce ingredients in a bowl, cover and refrigerate till needed. Cut up the tomato(s) and set aside on a small plate. (I don't bother with peeling and seeding the tomatoes).
  • In a bowl, mix together the 1½ Tbs lime juice, 2 Tbs olive oil and 2 tsp of minced jalapeno pepper. Rinse the fish under cold water, pat dry, place in the bowl and toss to coat, cover with plastic wrap and refrigerate till the grill is hot.
  • Heat a gas grill or a charcoal grill to medium-high heat.
  • Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish, if you wish. Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily, turning after 4 minutes, about 10 minutes total cooking time. Cut the fish into 8 equal portions, wrap in foil and keep warm in a preheated oven set to 170°F.
  • Warm each flour tortilla on the grill till soft, wrap in foil and keep warm in the oven. Make a fluid assembly line of the ingredients: taco shells, fish, sauce, coleslaw, tomatoes, tortillas and refried beans. Ready a large platter and a roll of aluminum foil, place a portion of fish into a crispy taco shell, top with some sauce, coleslaw mix, tomatoes and optional cucumber slivers. Place on the platter. Repeat with the remaining crispy taco shells. Now smear some warm black refried beans onto a flour tortilla and wrap it around one of the tacos. Wrap each double-decker taco in foil so to keep warm. Repeat with the remaining tortillas and tacos.
  • Serve with lime wedges, corn on the cob and a cold fruit salad on the side. Serve beer and/or fruit daiquiris as beverages.
  • * TIP: Place the interior side of the cut jalapeno peppers facing down on the cutting board when mincing them so to prevent squirts of jalapeno juice striking you in the face. NEVER touch your face while dealing with jalapenos. Wash your hands thoroughly after handling jalapenos. It's no fun getting jalapeno juice in your eyes.

GIANT DOUBLE DECKER TACO



Giant Double Decker Taco image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 17

2 cups vegetable oil
4 large flour tortillas
3/4 cup grated Mexican blend cheese
Ground Beef Taco Meat, recipe follows
1/2 head iceberg lettuce, shaved
1/2 cup sour cream or Mexican crema, stirred slightly to loosen
2 Roma tomatoes, diced
Sliced pickled jalapeños, for garnish
Fresh cilantro leaves, for garnish
1 pound ground chuck or sirloin-the leaner the better
5 ounces Mexican chorizo, removed from casing
1 small yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 cloves garlic, grated on a rasp
1/2 cup tomato puree
Kosher salt and freshly ground black pepper

Steps:

  • Fit a sheet pan with a wire rack.
  • Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
  • Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
  • Preheat the broiler.
  • Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
  • Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
  • Serve with your favorite taco bib.
  • Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
  • Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

DOUBLE DECKER TACOS



Double Decker Tacos image

Soft taco on the outside, crispy taco on the inside. These are easier to eat than a regular taco. The soft taco keeps everything together. It's a very filling taco. My kids LOVE these tacos!

Provided by HeathersKitchen

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

10 taco shells (Old El Paso has a box of 10 taco shells that are flat on the bottom called "Stand n' Stuff".)
10 small flour tortillas, snack size (Casa Valdez makes this size)
1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning
2 cups cheddar cheese, shredded
2 cups lettuce, shredded
1 (16 ounce) can refried beans or 2 cups homemade refried beans
salsa

Steps:

  • Brown ground beef.
  • Drain.
  • Add taco seasoning according to packet directions.
  • While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
  • Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
  • Keep tortillas warm in foil. These can be placed in a warm oven if needed.
  • Assemble the tacos:.
  • Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
  • Sprinkle beans with shredded cheese.
  • Stand a taco shell in the center of tortilla spread with beans and cheese.
  • Gently press the soft tortilla onto the sides of the taco shell.
  • Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
  • *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 58.2, Sodium 547.5, Carbohydrate 31.2, Fiber 4.4, Sugar 0.9, Protein 20.1

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY



Double-Decker Steak Breakfast Tacos Recipe by Tasty image

Here's what you need: steak, salt, pepper, chili powder, dried oregano, garlic powder, cumin, eggs, salt, pepper, butter, small flour tortillas, hard taco shells, grated cheddar cheese, salsa, avocado, queso fresco, fresh cilantro, scallion

Provided by Dee Robertson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 19

1 lb steak, flank, skirt or flat-iron
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon cumin
8 eggs, beaten
salt, to taste
pepper, to taste
1 tablespoon butter
8 small flour tortillas
8 hard taco shells
1 cup grated cheddar cheese, or jack cheese
1 cup salsa
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion

Steps:

  • Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
  • Rub all over the steak.
  • Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
  • Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
  • Remove from pan and let rest at least 10 minutes.
  • Thinly slice against the grain.
  • Preheat an oven to 350˚F (180˚C).
  • Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
  • Heat just until cheese melts, about 3-5 minutes.
  • Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
  • To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
  • Enjoy!

Nutrition Facts : Calories 490 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 2 grams

DOUBLE DECKER TACOS RECIPE



DOUBLE DECKER Tacos Recipe image

Get twice the meaty, cheesy flavor with this DOUBLE DECKER Tacos Recipe. This DOUBLE DECKER Tacos Recipe incorporates soft tortillas and hard taco shells.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 10 servings.

Number Of Ingredients 8

1 lb. lean ground beef
1 pkg. (16.33 oz.) TACO BELL® Soft Tortilla Taco Dinner Kit
1 can (16 oz.) TACO BELL® Refried Beans
10 TACO BELL® Crunchy Taco Shells
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
2 cups shredded lettuce
4 tomatoes, chopped
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cook meat with Taco Seasoning Mix as directed on package.
  • Spread each warmed Soft Tortilla with 2 Tbsp. beans; place crisp taco shell on beans, then fold soft tortilla over taco shell.
  • Fill taco shells with seasoned meat; top evenly with cheese, lettuce, tomatoes, Salsa and sour cream.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 870 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 5 g, Protein 19 g

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