Dairy-Free Crispy Tacos
Satisfy your taco cravings with these irresistibly crunchy and flavorful Dairy-Free Crispy Tacos! This easy-to-make recipe features golden, homemade crispy corn tortillas filled with a savory blend of seasoned ground beef or turkey, black beans, and diced tomatoes. Enhanced with aromatic spices like chili powder, cumin, and smoked paprika, every bite is bursting with bold, Tex-Mex-inspired flavor. Fresh toppings like crisp iceberg lettuce, creamy avocado, and a sprinkle of chopped cilantro add layers of texture and brightness, while lime wedges provide a zesty finish. Perfect for a dairy-free lifestyle, these tacos are a crowd-pleaser for weeknight dinners or festive gatherings. Ready in just 45 minutes, they offer a satisfying combination of crunch, spice, and freshness.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 1 cup vegetable oil
- 1 pound ground beef or turkey
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup canned diced tomatoes, drained
- 2 cups iceberg lettuce, shredded
- 2 medium tomatoes, diced
- 1 large avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
- 1 medium jalapeño, sliced (optional)
Instructions
Heat vegetable oil in a large pan over medium heat. Once hot, carefully add one corn tortilla at a time, frying for about 1 minute each side or until golden and crispy. Remove with tongs and drain on paper towels. Repeat with all tortillas.
In a separate large skillet over medium-high heat, add the ground beef or turkey. Cook until browned, breaking apart with a spoon, about 6-8 minutes.
Add the chopped onion to the meat and cook until translucent, about 3 more minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to allow the spices to release their aroma.
Add the drained black beans and diced tomatoes to the skillet, stirring well. Lower the heat and let simmer for 5-7 minutes until the flavors meld. Adjust seasoning if needed.
Assemble the tacos by placing a portion of the meat and bean mixture into each crispy tortilla shell.
Top each taco with shredded iceberg lettuce, diced tomatoes, and avocado slices. Garnish with chopped cilantro and serve with lime wedges.
For added heat, top with sliced jalapeños, if desired.
Nutrition Facts
Calories |
5048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.5 g | 449% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 377.9 g | 137% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 30.0 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 5528 mg | 118% | |
*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.
