HONDURAN-STYLE CRISPY FRIED TACOS
This is one of my favorites to make when it comes to deep-fried appetizers! My mom is Honduran and taught me how to make these amazing crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage.
Provided by Nissi Pineda
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h11m
Yield 5
Number Of Ingredients 14
Steps:
- Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
- Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 49.4 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 7.8 g, Protein 15.6 g, SaturatedFat 1.7 g, Sodium 693.8 mg, Sugar 5.6 g
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
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.
CRISPY OVEN-FRIED FISH TACOS
Fish tacos make a satisfying meal the entire family will love. Many restaurant versions are deep-fried, but our technique includes coating the fish in a seasoned whole-grain breading and spritzing it lightly with cooking spray before baking on a rack until golden brown. The result is a crispy exterior with moist and flaky fish inside.
Provided by Carolyn Casner
Categories Healthy Fish Taco Recipes
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
- Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
- Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
- Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
- Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.
Nutrition Facts : Calories 496 calories, Carbohydrate 65.4 g, Cholesterol 44.6 mg, Fat 17.6 g, Fiber 15.2 g, Protein 27.3 g, SaturatedFat 2.4 g, Sodium 472.3 mg, Sugar 6.5 g
PAN FRIED BEEF TACOS
This fun taco recipe makes taco night a breeze! No bowls of toppings to set out, all the flavor is right inside!
Provided by Dan
Categories Appetizers
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the beef, breaking up with a spoon into crumbles until completely cooked through. Drain the grease and return to the skillet.
- Next add the diced tomatoes, green chiles, salt, cumin and garlic powder. Stir and cook for 2-3 minutes to warm the filling through, then transfer to a bowl.
- Carefully wipe out the skillet with paper towels and spray with cooking spray.
- Place a tortilla in the skillet and top one half of the tortilla with about 3/4 cup of the filling and 1/2 cup of cheese.
- Fold the tortilla over to cover the meat half (like an omelette), press down with a spatula or a plate and cook for 2 minutes until the bottom is crispy.
- Flip the taco over to crisp up the other side, another 2 minutes, then remove from the skillet and repeat with the remaining tortillas.
Nutrition Facts : Calories 296 calories, Sugar 8.1 g, Sodium 1053.9 mg, Fat 14.6 g, SaturatedFat 7.3 g, TransFat 0.4 g, Carbohydrate 20.2 g, Fiber 3.2 g, Protein 22.6 g, Cholesterol 66.6 mg
CRISPY FRIED FISH TACOS
These Crispy Fried Fish Tacos are served with a delicious hoisin mayo sauce and green cabbage and are so, so easy to make at home!
Provided by Sues
Categories Entree
Time 50m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
- Combine flour, garlic salt, onion powder, salt, and pepper in a large zip-lock bag. Seal the bag closed and shake the mixture. Then add the fish in and continue shaking, making sure the fish is nicely coated in the mixture.
- Place lightly beaten eggs in one large shallow bowl and place panko in a second. Dip the breaded fish in the eggs first followed by the breadcrumbs and place on a plate.
- In a large skillet, heat vegetable oil to 350 degrees. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side). Place fried fish on a paper towel-lined plate.
- Add lettuce, scallions, and cilantro to corn tortillas. Top with fried fish and drizzle mayo/hoisin sauce over the top. Squeeze more lemon on top, if desired.
CRISPY BEEF TACOS
These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h
Yield 10 tacos
Number Of Ingredients 24
Steps:
- For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
- For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
- Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
- Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
- For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
- Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.
PAN-FRIED TACOS
Learn how to make crispy pan-fried tacos the easy way with this simple, budget-friendly recipe. The secret in getting the corn tortillas to form a taco shape while frying is in the special meat mix.
Provided by Lisa
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Brown the ground beef in a large skillet.
- Add the tomato sauce, water, minced onions, chili powder and taco sauce, if using. Bring to a boil and let simmer gently on the stove with the lid off to let the flavors blend.
- Meanwhile, while the meat mixture is simmering, chop the tomatoes, lettuce and grate the cheese. Place each in a separate bowl. Refrigerate until needed.
- Next, assemble the ingredients for homemade guacamole and put it together.
- Heat the oil in the electric frying pan at 350 degrees, covered. Return to the meat mix on the stove and stir in the flour. The mixture should gradually thicken. If you want to have a thicker meat mix, add a bit more flour.
- When mixture has thickened, turn off the heat. Turn the oven on to 200 degrees for keeping cooked tacos warm.
- Separate 12 corn tortillas, or however many you need to use. Lay a corn tortilla flat in the hot oil, then place about 3 tablespoons of meat mixture into the center of the tortilla. Using a spatula, fold the tortilla in half and push it to one corner of the electric skillet. Repeat this process until you have four tortillas folded, one for each corner.
- By this time, it will be time to flip the first taco you filled. Carefully, using a spatula, roll the taco over onto its other side. Repeat the process, going in order from first taco to last. By the time you flip the last one, it will be time to take the first taco out of the skillet.
- Place the cooked tacos on a couple of layers of paper towels in a baking pan. When you have removed the tacos from the skillet and placed them in the baking pan, put the pan in the oven to keep the cooked pan-fried tacos warm. Start cooking the next batch of tacos. Repeat the cooking process until you have the number of tacos you need.
Nutrition Facts : Calories 295 kcal, ServingSize 1 serving
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