Homemade Crispy Tacos Recipes

THE BEST HOMEMADE TACOS RECIPE

Steps:

• Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
• Warm the taco shells according to their package directions.
• Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

CRISPY POTATO TACOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
• Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
• Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
• Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

CRISPY FRIED TACOS

Steps:

• In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

BEEF CRISPY FLOUR TACOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer 3 to 4 minutes, stirring occasionally, until thickened.
• Divide beef mixture among heated shells; top with cheese, lettuce and tomato.

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
• For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
• For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
• For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
• Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
• Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
• To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
• To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.

CRISPY TACOS PICADILLO

Steps:

• Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
• Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
• Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.

CRISPY CHICKEN TACOS

Steps:

• Preheat oven to 425°F. In a shallow baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly. Remove skins and bones (reserving skins); chop meat into bite-size pieces. Toss tomatoes with onion, jalapeño, and lime juice; season with salt.
• Heat about 1/2 inch oil in a small skillet over medium until shimmering. One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt.
• Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch. Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.

CRISPY TILAPIA TACOS

Steps:

• Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
• Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
• Heat oil in a deep saucepan over medium heat.
• While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
• Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.