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Crispy Fried Tacos

Total Time

Prep: 10 min. Cook: 25 min.

Makes

12 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

Ingredients

  • SALSA:
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) sliced jalapeno peppers
  • 1 small onion, quartered
  • 1 teaspoon garlic salt
  • TACOS:
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 12 corn tortillas (6 inches)
  • 1/2 cup canola oil
  • 1 cup shredded cheddar cheese
  • 4 cups shredded lettuce

Directions

  1. In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate.
  2. 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.
  3. Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 257 calories, 16g fat (5g saturated fat), 29mg cholesterol, 546mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 11g protein.

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