Soft Shell Tacos Recipes

PORK SOFT-SHELL TACOS

Steps:

• In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted. , Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through. , Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions

GROUND BEEF SOFT TACOS

Steps:

• Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
• Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

SOFT SHELL TACOS

Steps:

• Warmup soft shell tacos.
• Fill each taco with 2 TBSP of the beef chili.
• Top with cheese and desired toppings. Serve with sour cream or salsa.

SOFT SHELL TACO RECIPE WITH CLASSIC GROUND BEEF & SPICY TACO SEASONING

Steps:

• Heat a large-sized cast-iron skillet on the stovetop over medium heat. Once preheated, add 1 Tbsp of olive oil.
• Once your olive oil is hot, toss in your diced onion, fresh garlic, and bell pepper. Cook, occasionally stirring until your onion is translucent and the veggies are soft.
• Remove the ground beef from its package and add it into the skillet. Use a large spoon to break down the meat into smaller pieces and cook until the beef browns.
• Carefully drain the excess grease from your pan before you add your seasonings. Pour the oil into a container for easy disposal - do not pour it down your drain!
• Add in your beef seasonings - chili powder, cumin, red pepper flakes, Mexican oregano, and salt.
• Cook for 2-3 mins, then taste and adjust seasonings as needed.
• Scoop out some ground beef and place it on your taco shell, then top with all your favorites - tomatoes, grated cheese, and sour cream.
• Serve and enjoy this easy soft taco recipe!

BEEF SOFT TACOS

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

DOUBLE DECKER TACOS

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.

SOFT SHELL TACOS

Steps:

• Preheat oven to 300 degrees F. Wrap tortillas in foil and heat while meat is cooking. Preheat saute pan on medium-high for 2-3 minutes. Place onions and crumbled ground round into pan, breaking into small pieces as it browns. Continue to cook until browned. Drain liquid from pan. Add seasoning mixture and water; simmer for 5-10 minutes on low heat. While meat is cooking, chop tomato and shred lettuce. Remove tortillas from oven. Assemble tacos, filling each with a portion of beef. Top each with cheese, lettuce, tomato and salsa (if desired).

THE BEST SOFT SHELL TACOS

Steps:

• Heat the oil in your heavy bottomed pan on medium high.
• Add the ground beef and break is up as it cooks.
• Cook for 12 minutes until browned. You want to caramelize your beef!
• Add the spices to the browned beef.
• Add the water and mix.
• Reduce the heat to medium low and simmer for 8 minutes.
• Slice the onion and put in a bowl with the lemon and lime juice and place in the fridge for one hour.
• Peel and mash the avocadoes and put them in a bowl.
• Add the spices and lime juice and mix.

HOMEMADE TACO SHELLS FROM SCRATCH

Steps:

• 1) Add the flour, sugar, ground curcuma and a pinch of salt to a large mixing bowl or a blender.
• 2) Add the warm water and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.
• 3) Then transfer the dough to a floured surface, sprinkle with a little extra flour and knead the dough for a couple of seconds. Shape it into a ball and wrap it up in some cling film. Let the dough rest for 10 minutes. Then shape the dough into small balls. Roll them out on a lightly floured surface using a rolling pin. Don't make them too thin. Make sure the dough doesn't stick to the surface. Then with a serving ring or glass cut out a neat circle.
• 4) Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don't add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
• 5) Bake it on the other side for 2 more minutes. Make sure it doesn't burn. Then flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Serve the tacos with the the toppings you like.

CHICKEN SOFT TACOS

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

HOW TO MAKE A SOFT TACO

Steps:

• Cook the meat in a skillet. When it is well cooked, then add the seasoning so this avoids drawing out juices.
• Heat the tortillas in the microwave or between slightly dampened dish towels or paper towels in an oven (Don't dry them out.).
• Put meat in tortilla first, then add all the raw vegetables like lettuce, tomatoes, and the salsa.
• Then add the cheese (or you may like to melt the cheese over the meat in the microwave or such) and sour cream into the soft tortilla shell.
• Fold the tops of the tortillas together, tuck into a wrapper to avoid dripping juices and enjoy this delicious dish!
• Finished.

HOMEMADE SOFT TACOS WITH BEEF AND BLACK BEANS

Steps:

• To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30-60 minutes. Drain well before serving.
• To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.
• To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1-2 minutes, stirring constantly. Add the mince and cook over a high heat for 2-3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally.
• Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.
• To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3-4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.
• To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in.
• Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1-2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.
• Mix all the guacamole ingredients together in a small bowl.
• Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side.

SOFT-SHELL CHICKEN TACOS

Steps:

• Mix the cumin, chili powder, brown sugar, garlic powder, cornstarch and salt in medium bowl. Add the chicken strips; toss until coated.
• Heat the oil in large nonstick skillet over medium-high heat. Add the chicken to the skillet. Cook and stir for 5 to 7 minutes or until no longer pink in the center. Add the onion and pepper mix; cook for an additional 3 to 5 minutes or until thoroughly heated, stirring frequently.
• Meanwhile, warm the flour tortillas as directed on package. For each taco, spoon 1/4 cup chicken mixture on one half of the tortilla. Top a dollop of sour cream. Fold over to serve.