Crispy Tacos
Get ready to elevate taco night with these irresistible Crispy Tacos! Featuring perfectly seasoned ground beef simmered with bold spices like chili powder and cumin, this recipe delivers a mouthwatering filling that’s bursting with flavor. Each taco is encased in a golden, crunchy corn tortilla shell, fried to perfection for that signature crisp. Topped with fresh shredded lettuce, juicy cherry tomatoes, shredded cheddar cheese, and a hint of heat from sliced jalapeños, these tacos strike the ideal balance between texture and flavor. Serve with a dollop of creamy sour cream and a squeeze of zesty lime for a restaurant-quality meal at home. Perfect for family dinners or festive gatherings, these homemade crispy tacos will be the star of your table!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 120 milliliters water
- 8 corn tortillas
- 500 milliliters vegetable oil
- 1 cup shredded lettuce
- 10 cherry tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 jalapenos
- 1 lime
Instructions
Finely chop the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 7-8 minutes.
Stir in the chili powder, ground cumin, salt, and black pepper, mixing well to coat the beef evenly.
Add the tomato paste and water to the skillet, stirring to combine. Reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together.
Meanwhile, in a separate deep frying pan, heat the vegetable oil over medium-high heat.
One at a time, fry the corn tortillas in the hot oil, folding them in half using tongs to shape them into taco shells. Fry until they are golden and crispy, about 1-2 minutes per side. Drain on paper towels.
Halve the cherry tomatoes and thinly slice the jalapenos. Cut the lime into wedges.
To assemble the tacos, fill each crispy taco shell with the cooked ground beef mixture, then top with shredded lettuce, cherry tomato halves, shredded cheddar cheese, and jalapeno slices.
Serve the tacos with a dollop of sour cream and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 400 mg | 31% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
