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Crispy Fried Tacos Recipe
Crispy Fried Tacos Recipe photo by Taste of Home

Crispy Fried Tacos Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 12 servings


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

    Save Now >

  • 1/2 teaspoon salt
  • 12 corn tortillas (6 inches)
  • 1/2 cup canola oil
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 cups shredded lettuce

Nutritional Facts

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


  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. Yield: 12 tacos.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Crispy Fried Tacos in Taste of Home Ground Beef Cookbook 1999, p291

Nutritional Facts

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

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Reviewed Feb. 10, 2013

"Despite the oil already present after the initial fry, I still had to add a little oil to the skillet for the 2nd fry. Perhaps lower heat would have helped, but my first few (before adding extra oil) were scorched in spots, limp in others. Still, we liked them and will make again with minor adjustments."

Reviewed Jun. 16, 2012

"I wish the recipe had more indepth instructions as far as frying the corn tortillas in the oil, i.e. how long they needed to fry in the oil. I thought the meat was too bland, and the salsa recipe made more than we needed. I was pretty disappointed in this recipe--I really was excited to make it, but sad it didn't turn out well. I'll stick to getting my crispy tacos at a Mexican restaurant instead."

Reviewed Feb. 2, 2008

"This is a great basic recipe for homestyle tacos, though I brown the meat with chopped onion and add extra seasonings. The tacos are reminiscent of the ones I had when I was a kid before there were the fast-food kinds. My sons say they are the best!"

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