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.
FRIED TACOS
Got this from a friend at work---no clue where she got it, but it's yummy! It's not on my diet, but I can splurge, right?
Provided by JelsMom
Categories Meat
Time 45m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 333.3, Fat 14.9, SaturatedFat 6.7, Cholesterol 62.8, Sodium 498.3, Carbohydrate 27.8, Fiber 5.2, Sugar 1.8, Protein 23.4
CRISPY FRIED TACOS OR TACOS DORADOS
Make and share this Crispy fried Tacos OR Tacos Dorados recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 26m
Yield 12 Tacos Dorados, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Puree the tomato, onion and garlic in a food processor.
- Heat the oil in a medium skillet over medium high heat.
- Cook tomato filling until thick and reduced-around 5 minutes.
- Add the meat of choice and mix well.
- Remove from heat and season with salt.
- Heat the tortillas and place an equal amount of filling on each.
- Roll and secure with toothpicks OR assemble all and chill seam side down.
- Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
- If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
- Remove and drain-repeat and keep warm in the oven until done.
- When done place 3 on each plate and top with Guacamole, cream and salsa.
- Garnish with Cilantro and cheese.
- Serve with refried beans and Cactus Salad!
Nutrition Facts : Calories 2047.4, Fat 158.7, SaturatedFat 30.9, Cholesterol 248.5, Sodium 1303.9, Carbohydrate 77.5, Fiber 11.8, Sugar 9.2, Protein 82.8
CRISPY CAULIFLOWER TACOS
The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
- For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
- For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
- For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
- Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
- Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
- To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
- To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.
CRISPY FISH TACOS
Steps:
- Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
- To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
- Heat the oil in a deep skillet over medium heat to 360 degrees F.
- When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
- To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
- Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.
FRIED BEEF TACOS
Steps:
- For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
- Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
- For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
- Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.
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.
CRISPY CHICKEN STREET TACOS
Inspired by Mexican food truck fare, this recipe uses traditional ingredients like habanero, garlic, cilantro and lime juice combined with crumbled cotjia cheese and Tyson® Crispy Chicken Strips for a new twist on an authentic family favorite.
Provided by Food Network
Categories main-dish
Time 37m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ¼ cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food
CRISPY AVOCADO TACO
The most unusual taco ever. This is the signature taco recipe at Border Grill restaurant. Note: Large avocados are recommended for this recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
Provided by gailanng
Categories Avocado
Time 43m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl.
- Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors.
- To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter.
- In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
- Place flour for dusting into a third bowl.
- Season avocado liberally with salt.
- To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.
- Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
- To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.
Nutrition Facts : Calories 568.3, Fat 34.8, SaturatedFat 4.8, Sodium 722, Carbohydrate 58.4, Fiber 14.1, Sugar 9.2, Protein 13.7
CHINESE CRISPY FRIED CHICKEN
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
Provided by foodart
Categories Chicken
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.
- In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.
- When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.
- In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.
- Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.
Nutrition Facts : Calories 532, Fat 38.7, SaturatedFat 11.1, Cholesterol 178.2, Sodium 5594.2, Carbohydrate 1.1, Fiber 0.4, Sugar 0.3, Protein 42.1
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRISPY FRIED-FISH TACOS WITH HOISIN MAYONNAISE
Found this a few years back in Food & Wine and it was so delicious! Only way I can get my husband and son who both hate fish to eat it, and they ask for seconds!
Provided by YoungChicChef
Categories One Dish Meal
Time 1h
Yield 1 taco, 12 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
- In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
- Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.
- In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish.
- Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.
Nutrition Facts : Calories 782.3, Fat 61.6, SaturatedFat 8.5, Cholesterol 52.6, Sodium 997.9, Carbohydrate 44.2, Fiber 3.3, Sugar 4.8, Protein 15.1
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CRISPY FRIED-FISH TACOS RECIPE - TOMAS LEE | FOOD & WINE
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- In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
- Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.
- In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.
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