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Crispy Fried Tacos

 Crispy Fried 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
12 ServingsPrep: 10 min. Cook: 25 min.

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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Directions

  • In a blender, combine the salsa ingredients; cover and pulse until
  • salsa reaches desired consistency. Transfer to a large bowl; cover
  • and refrigerate.
  • 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.
  • Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve

2 of 2

Crispy Fried Tacos (continued)

Directions (continued)

  • with lettuce and salsa. Yield: 12 tacos.
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.