Mar 20, 2024, Updated Sep 04, 2024
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.
Assemble Tacos
Lay out each tortilla out. Spoon in some of beef mixture. Sprinkle over some cheese.
Fold the tortilla in half over the filling.
How to Bake “Fried Tacos”
If you like this method, you must also check out my Crispy Baked Chicken Tacos. Filled with spiced ground beef and topped with melted cheese, they are fried to golden perfection. Serve these crunchy tacos with shredded lettuce, diced tomatoes, sour cream, jalapeño slices, and a sprinkle of fresh cilantro for a delicious and satisfying meal.
Make the Best Crispy Tacos of Your Life
DROP the storebought crispy shells. Forever. You’ll be cranking out restaurant-worthy hot, crunchy tacos with this easy method. Here’s the quick scoop:
Use flour tortillas or soft corn tortillas. They taste SO much better than the hard taco shells I grew up with for 90s taco nights. Although those do still have a special place in my heart. Add taco filling and cheese. Don’t over-fill them. BEST PART. Make ’em crispy.
After that, you can ✨gently✨ open them up a little to add lettuce, tomatoes, avo, or whatever else you love in your tacos. Which do you like best?
Oil: Choose a high smoke point oil like vegetable oil, canola oil, or peanut oil for frying. Make sure there’s enough oil to submerge the tacos in. Onion Minced garlic Ground beef Taco seasoning (store-bought or use my homemade version in my original ground beef tacos recipe) Small flour or corn tortillas Grated cheese: Go for a sharp cheddar cheese or a Mexican blend cheese for melting into the taco filling. Optional toppings: Load them up with lettuce, tomatoes, sour cream, jalapeños, fresh cilantro, taco salsa, and easy guacamole from scratch offer a variety of flavors and textures to customize the tacos.
Make Beef Filling
Add the onion over medium-high heat in a skillet. Sauté them until they are translucent. Add garlic and cook for another minute or so.
Add the ground beef and taco seasoning. Break it up as it cooks. Cook it until no longer pink.
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 to crisp them up. 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.
How to Serve Fried Tacos
Open each taco slightly (be careful as they’ll be hot and crispy) and stuff them with lettuce, tomato, and any other fillings you have selected. Serve with sides of sour cream, jalapeño slices, salsa, and a sprinkle of cilantro.
Keeping Tacos Warm
I don’t recommend you fully assemble and fry the tacos far ahead of time (as they might become soggy). You can keep them warm in a very low oven (160ºF) while you fry in batches or for about 30 minutes before serving. No hotter or longer or you risk making them hard.
Storage
Fried tacos are best enjoyed fresh and crispy. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Meal prep: You can make all the elements in advance! I LOVE a big batch of taco filling. (Here are a bajillion ways to use leftover taco filling.) Here are some tips: To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy.
Final Notes, Pro Tips + Science-Based Secrets
Here are my pro tips and secrets to help your OVER-deliver this recipe:
Maintaining oil temperature: Consistently maintaining the oil temperature is crucial for achieving crispy tacos. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed. The ideal frying temperature is around 350°F (175°C). Tip for keeping them closed: 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.
Just whizzing through this article? Here are some key takeaways:
Other Fan Favorite Mexican Recipes You’ll Love
Baja Fish Tacos: with crisp battered fish, topped with easy quick-pickled red onion, drizzled with creamy Baja sauce and cabbage slaw for fish tacos. Cheese Quesadillas Elotes Salad Instant Pot Mexican Ricetasty. Chicken Street Tacos Spicy Fish Tacos
