CRUNCHY TACO RECIPE RECIPES

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CRUNCHY BEEF TACOS RECIPE | MYRECIPES



Crunchy Beef Tacos Recipe | MyRecipes image

Provided by MyRecipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 24 tacos (serving size: 1 taco)

Number Of Ingredients 10

2 cups vegetable oil (for frying)
24 soft corn tortillas
Salt and pepper
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 tablespoons chili powder
2 pounds lean ground beef
1 28-oz. can crushed tomatoes, with juice

Steps:

  • Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat and clip a candy thermometer to the inside. Heat oil until it reaches 365ºF. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365ºF before making a new shell.
  • In a pot over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeño and chili powder; cook until fragrant, about 1 minute longer. Add beef and cook, stirring to break up clumps, until nearly done, about 10 minutes. Pour in tomatoes with juice, season with salt and pepper and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.
  • Carefully spoon some of filling into each shell and serve warm.

Nutrition Facts : Calories 153 calories, CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 8 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 2 g, SodiumContent 271 mg

CRUNCHY FISH TACOS | ALLRECIPES



Crunchy Fish Tacos | Allrecipes image

The fish in these tacos get their amazing crunch from Old El Paso® taco shells.

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips    Old El Paso®

Total Time 30 minutes

Prep Time 15 minutes

Yield 8 tacos

Number Of Ingredients 6

9 each Old El Paso® taco shells
2 teaspoons Old El Paso® taco seasoning mix
1 pound tilapia fillets
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
1 cup pico de gallo salsa
½ cup sour cream

Steps:

  • Heat oven to 425 degrees F. Line cookie sheet with foil.
  • Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed.
  • Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas.

Nutrition Facts : Calories 470.7 calories, CarbohydrateContent 47.6 g, CholesterolContent 54.2 mg, FatContent 17.5 g, FiberContent 2.8 g, ProteinContent 30.7 g, SaturatedFatContent 6.2 g, SodiumContent 1067.3 mg, SugarContent 3 g

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