Pan Fried Tacos Recipes

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.

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.

QUICK FISH TACOS

Steps:

• Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
• Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
• Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
• Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

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.

OVEN BAKED TACOS

Steps:

• Brown ground beef and drain.
• Add taco seasoning, refried beans and tomato sauce.
• Heat until blended.
• Preheat oven to 375 degrees.
• Spray a glass 9x13 pan with oil.
• Spoon taco filling into taco shells and stack them side by side in pan.
• When shells are filled, top each with shredded cheese.
• Bake for approximately 15 minutes, watching so they do not brown too much.
• Top with remaining ingredients, if desired.

CRISPY BEEFY PAN-FRIED TACOS

Steps:

• Season beef. Pat enough of the seasoned meat on each tortilla to cover 1/2 of the corn tortilla.
• Heat oil in a large frying pan on medium-high temperature. Place (unfolded) tortilla with meat in the hot oil, one at a time.
• As soon as one tortilla softens in the oil, gently fold to cover the raw meat, and then add another. Repeat this method (as many as pan size allows). Watch for crispness and turn over GENTLY to complete cooking. (CAREFUL, OIL WILL BE HOT!!)
• Drain on paper towels and serve with guacamole salad/salsa.

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.

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.

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.