Gluten-Free Crispy Fried Tacos
Satisfy your cravings with these Gluten-Free Crispy Fried Tacos—a heavenly combination of bold flavors and irresistible crunch, all while catering to gluten-free diets. This recipe features perfectly seasoned ground beef infused with cumin, paprika, and garlic, wrapped in warm, pliable gluten-free corn tortillas. Each taco is fried to golden perfection for a crispy shell that locks in the savory filling. Topped with melted cheddar cheese, crisp lettuce, fresh tomatoes, creamy sour cream, and zesty salsa, these tacos are a burst of texture and flavor in every bite. Ready in just 40 minutes, these tacos are perfect for weeknight dinners or a festive taco night. Indulge guilt-free with this crowd-pleasing gluten-free delight!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 sheets Gluten-free corn tortillas
- 2 cups Vegetable oil
- 1 cup, shredded Cheddar cheese
- 2 cups Chopped lettuce
- 1 diced Tomato
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon, about 6-8 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and soft, approximately 5 minutes.
Stir in the cumin, paprika, salt, and black pepper to season the beef mixture. Cook for an additional 2 minutes to allow the flavors to meld.
Remove the skillet from heat and set the beef mixture aside.
In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature.
Meanwhile, warm the gluten-free corn tortillas to make them more pliable. You can do this by placing them in a clean, dry skillet over medium heat for about 1 minute per side.
Lay the tortillas flat and add a few tablespoons of the beef mixture on one side of each tortilla. Fold them in half to form tacos.
Using metal tongs, carefully place each taco into the hot oil. Fry in batches if necessary, to not overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the fried tacos from oil and drain on paper towels.
While still hot, open each taco slightly, and add a bit of shredded cheddar cheese, allowing it to melt slightly.
Top tacos with chopped lettuce, diced tomato, a dollop of sour cream, and some salsa.
Serve immediately to enjoy the perfect crunch of your crispy, gluten-free fried tacos.
Nutrition Facts
Calories |
6930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.1 g | 744% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 44.7 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1288 mg | 99% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3185 mg | 68% | |
*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.
