SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
DAD'S FRIED TACOS
Love the deep fried crispy meat burritos from fast food, so I developed this recipe for making them even better at home.
Provided by Chef kenwahman
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Add ground beef and onion to frying pan, cook until browned, add taco seasoning follow directions of seasoning, drain, set aside to cool. Once cooled add tomato, chiles, half of the sour cream and salsa to taste.
- Soften flour tortillas in microwave 2 at a time, lay on flat surface, on one half of the tortilla spread beans, a layer of meat mixture then sprinkle with cheddar cheese and taco sauce. Roll from loaded side towards empty side, about half way tuck ends in and continue to roll, (this forms a closed end to keep ingredients from spilling during frying).
- Heat oil over medium high heat, add tacos lip side down, cook for 1-2 minutes, then turn 1/4 turn, continue until all sides are cooked. remove and drain, serve immediately, with sour cream and salsa.
Nutrition Facts : Calories 747.9, Fat 51, SaturatedFat 23.5, Cholesterol 121.2, Sodium 1186.5, Carbohydrate 39.6, Fiber 5, Sugar 6.3, Protein 33.6
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
TACOS DE PAPA (FRIED POTATO TACOS)
Make and share this Tacos De Papa (Fried Potato Tacos) recipe from Food.com.
Provided by Brisket in Roses
Categories < 60 Mins
Time 45m
Yield 24 tacos
Number Of Ingredients 10
Steps:
- Boil potatoes and peel. Heat oil for frying.
- Mash potatoes with a masher and mix with onions and the 4 ounces of queso fresco. (if mixture is too thick, add a little milk. mixture should be a little lumpy, but should not be as creamy as mashed potatoes.) Season with salt and pepper.
- Warm tortillas in microwave for about 15 seconds.
- Spoon potato mixture into tortillas and fry until golden on both sides.
- Serve and garnish with lettuce, queso fresco, and salsa.
Nutrition Facts : Calories 123.8, Fat 0.8, SaturatedFat 0.1, Sodium 16.4, Carbohydrate 26.9, Fiber 3.6, Sugar 1, Protein 3.2
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 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
FRIED TACOS OR TAQUITOS
Make and share this Fried Tacos or Taquitos recipe from Food.com.
Provided by Mebriella
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in a skillet. Drain off the oil when beef is done.
- To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning.
- In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand).
- Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel.
- Warm tortillas in microwave so they won't break when you are making tacos / taquitos.
- To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking.
- To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks.
- At this point you can fry them immediately, store them in the fridge or freeze them for long term storage.
- Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet.
- Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet.
- If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color.
- Drain the tacos / taquitos on paper towels before serving.
- Serve with shredded lettuce and Mexican crema.
- If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.
Nutrition Facts : Calories 283, Fat 17.5, SaturatedFat 6.7, Cholesterol 77.1, Sodium 670.3, Carbohydrate 8.3, Fiber 1.1, Sugar 1.3, Protein 22.1
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CRISPY POTATO TACOS (TACOS DE PAPA) - THE ANTHONY KITCHEN
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4.2/5 (36)Total Time 35 minsCategory Appetizer, Finger Food, Main CourseCalories 580 per serving
- Peel the potatoes, halve them lengthwise, and cut them into 1" slices. Add them to a pot and cover with water. Place over high heat and bring to a boil. Boil for about 10-15 minutes, until fork-tender, reducing heat as necessary to prevent boiling over. Drain well and transfer to a mixing bowl.
- Add all of the spices and mash the potatoes. Gently mix in the cheese and cilantro if using. Set aside.
- Wrap a stack of 5 tortillas in damp paper towels and microwave for about 30-45 seconds, just until they are soft and pliable.
- Add about 2 tablespoons of filling to half of each tortilla and spread to the edges. Fold the tortilla over and continue assembling until all tortillas are filled.
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- In a medium skillet, brown the beef, turkey, or chicken until cooked through, breaking it up as it cooks.
- Stir in the taco seasoning with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat.
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