Fried Tacos Recipes

WONDERFUL FRIED FISH TACOS

Steps:

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry. Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
• Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa

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.

BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS

Steps:

• Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
• Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
• Shred your cabbage with a sharp chef's knife or a mandolin slicer.
• Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
• In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
• Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
• Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
• Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
• Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
• Continue the deep-frying process until you've cooked all your cod.
• Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
• Top with your cabbage slaw in Baja sauce
• Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
• Immediately serve and enjoy your fried fish tacos with slaw!

PAN FRIED BEEF TACOS

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.

AUTHENTIC MEXICAN FRIED TACOS

Steps:

• Cook the ground beef in a skillet until brown and crumbly, stirring occasionally and breaking up with a wooden spoon. Add the onion, bell pepper and garlic and cook, stirring occasionally until softened. Stir in the herbs and spices and season with salt and pepper to taste. Add the tomato paste and stir well. Stir in the water as needed for consistency. Cover and cook on low for 10 minutes.
• Place a little of the beef mixture on each corn tortilla and roll up. Secure with a wooden toothpick and fry quickly in a little oil until golden. For the flour tortillas, place beef mixture on half of the tortilla and fold over. Fry on each side until browned.
• Serve with sour cream and salsa.

FRIED TACOS

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.

BIRRIA TACOS RECIPE

Steps:

• Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
• Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
• While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
• Add the onion and tomatoes and cook for 5 minutes to soften.
• Add the garlic and cook another 1 minute, stirring.
• Add the cooked onion, tomatoes and garlic to a food processor.
• Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
• Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
• Cut the beef into large chunks and add to a large bowl.
• Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
• When you're ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
• Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
• Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.
• Top with shredded birria meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp.
• Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side soup/broth.

PAN FRIED BEEF TACOS RECIPE

Steps:

• Preheat the oven to 200°F. (This is just to keep your tacos warm while you're making them, or if you need to make them ahead of time you can keep them on warm for up to 30 minutes) Start by heating up a large skillet with the oil over medium heat. Add the beef and brown while breaking up with a spoon until completely cooked through. Next add in the diced tomatoes, green chilies, salt, pepper, cumin and garlic powder. Stir to combine the filling and transfer to a large bowl. Wipe out the skillet and spray with cooking spray. Place one tortilla in the skillet and top with 3/4 cup of the beef filling and a half a cup of cheese. Let cook open for 1 minute, then fold over and press down on the taco with a spatula so it seals closed. Cook for another 2 minutes then flip to the other side for another 2 minutes. Just get them nice and browned on both sides, it only takes about 5 minutes total for each taco. Transfer to the oven to keep warm and repeat with the remaining tortillas.

PAN-FRIED TACOS

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.