CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
MOM'S SLOPPY TACOS
No matter how hectic the weeknight, there's always time to serve your family a healthy meal with recipes this easy and delicious! -Kami Jones, Avondale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles. Stir in the tomato sauce, garlic powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Fill each taco shell with 1/4 cup beef mixture and toppings of your choice.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 669mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
MOM'S NAVAJO TACOS AND INDIAN FRY BREAD
Homemade Fry Bread and Navajo Tacos will forever and always be one of my favorite foods! Yes eating healthy is great and all but sometimes we need some all-out comfort food like so. Soft and tender fry bread is topped with a hearty, seasoned ground beef mixture and finished with lots of fresh taco toppings. Deeeelicious!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.
- Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.
- Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.
- Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).
- Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.
- In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.
- Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).
- Cover dough with plastic wrap and allow to rest 5 - 10 minutes.
- Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.
- Divide rested dough into 8 equal pieces.
- Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.
- Remove from oil and drain onto a plate or baking sheet lined with paper towels.
- Serve warm with Navajo taco filling.*
FRIED TACOS
Got this from a friend at work---no clue where she got it, but it's yummy! It's not on my diet, but I can splurge, right?
Provided by JelsMom
Categories Meat
Time 45m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef over low heat, break up into fine pieces. Drain.
- Add beans, smash & mix into beef.
- Add salt, chili powder, & 2 T of taco sauce; remove from heat.
- Wrap tortillas in towel & microwave 20-30 seconds to soften.
- Heat oil in deep fryer.
- Spread meat mixture on center of each tortilla.
- Fold tortilla over & press closed.
- Drop each taco into hot oil & fry until crispy.
- Drain cooked tacos on paper towels.
- Open shells & add 1/2 slice cheese, lettuce, and taco sauce.
- Spend next several hours on treadmill.
Nutrition Facts : Calories 333.3, Fat 14.9, SaturatedFat 6.7, Cholesterol 62.8, Sodium 498.3, Carbohydrate 27.8, Fiber 5.2, Sugar 1.8, Protein 23.4
FRY BREAD TACOS I
I grew up on these tacos and thought they were a staple in all households. I also make these with chorizo and add diced cooked potatoes sprinkled with chili powder. My mom used her own flour recipe for the dough but I like this way because it's much quicker!! There is some prep time, but well worth it.
Provided by Brandy
Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown the ground beef. Drain off the grease, and season with chili powder and garlic powder. Stir in kidney beans. Remove from heat, and set aside.
- On a lightly floured surface, roll balls of dough out into circles about 6 to 8 inches across, and 1/4 inch thick. Flip the dough over so it is sticky-side up, and place meat mixture over half of the circle. Fold dough over, and pinch to seal. Trim if necessary to make a half-moon shape. Place filled tacos onto a lightly greased cookie sheet, and cover with a towel or greased plastic wrap.
- Heat one inch of oil in a large heavy skillet to 365 degrees F (180 degrees C). Fry tacos for a few minutes on each side, or until golden. Remove to paper towels to absorb grease. Slit the top, and put cheese into the tacos while they are hot. Feel free to add any additional taco toppings too.
Nutrition Facts : Calories 1442.4 calories, Carbohydrate 41.1 g, Cholesterol 68 mg, Fat 133.6 g, Fiber 5.8 g, Protein 23 g, SaturatedFat 26.3 g, Sodium 520.1 mg, Sugar 3.4 g
FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA
I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.
Provided by unclejjp
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 18
Number Of Ingredients 17
Steps:
- Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
- Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
- Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
- Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
- Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
- Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.
Nutrition Facts : Calories 673.9 calories, Carbohydrate 30.6 g, Cholesterol 35 mg, Fat 57.3 g, Fiber 3.5 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 411.4 mg, Sugar 2 g
MOM'S FRIED TACOS
This is how my mom has made tacos my whole life. I always request them when I am home for a visit. Way better than the boxed meal! Make them as little or as spicy as you like with your toppings. I like mine to taste like a cheeseburger. The corn tortillas I use are found in the refridgerated section of the store.
Provided by Jenny Frenny
Categories Meat
Time 45m
Yield 12-16 tacos, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to the "warm" setting to keep the cooked tacos warm while frying the bunch.
- Take a scoop of hamburger about the size of a golf ball and press it on one half side of a tortilla. Spread it out to cover as much of the half as you can. Do this to each tortilla.
- Cover the finished stack with a slightly damp paper towel to keep the tortillas from drying out around the edges.
- In the largest skillet you have, heat about 1/2 inch to 3/4 inch oil. Once it is hot, lay a tortilla (hamburger side up) in the hot oil.
- After the tortilla has softened in the oil, about 5-10 seconds, use tongs to fold it in half. Let it cook in the oil for about 2-3 minutes. Flip over for another 2-3 minutes.
- Remove tacos from the oil with tongs and let any excess oil run out one end before placing on a cookie sheet covered with paper towels. Keep these in the oven as you cook the batch.
- Once finished serve with toppings.
Nutrition Facts : Calories 124.3, Fat 1.6, SaturatedFat 0.3, Sodium 25.6, Carbohydrate 25.4, Fiber 3.6, Sugar 0.5, Protein 3.2
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