Best Fried Tacos Recipes

CRISPY FRIED TACOS

Steps:

• 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 with lettuce and salsa.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

WONDERFUL FRIED FISH TACOS

Steps:

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry. Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
• Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
• When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
• Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Steps:

• Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
• Heat oil in a large skillet over medium-high heat.
• Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
• Heat tortillas in a separate skillet over medium-low heat.
• Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
• Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

FRIED TACOS

Steps:

• Brown beef over low heat, break up into fine pieces. Drain.
• Add beans, smash & mix into beef.
• Add salt, chili powder, & 2 T of taco sauce; remove from heat.
• Wrap tortillas in towel & microwave 20-30 seconds to soften.
• Heat oil in deep fryer.
• Spread meat mixture on center of each tortilla.
• Fold tortilla over & press closed.
• Drop each taco into hot oil & fry until crispy.
• Drain cooked tacos on paper towels.
• Open shells & add 1/2 slice cheese, lettuce, and taco sauce.
• Spend next several hours on treadmill.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

FRIED SHRIMP TACOS

Steps:

• Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.
• Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.
• Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.
• Heat oil in large saucepan to 350 degrees F (175 degrees C).
• Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
• Top with cabbage salsa and a slice of avocado.

FRIED TACOS OR TAQUITOS

Steps:

• Brown ground beef in a skillet. Drain off the oil when beef is done.
• To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning.
• In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand).
• Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel.
• Warm tortillas in microwave so they won't break when you are making tacos / taquitos.
• To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking.
• To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks.
• At this point you can fry them immediately, store them in the fridge or freeze them for long term storage.
• Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet.
• Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet.
• If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color.
• Drain the tacos / taquitos on paper towels before serving.
• Serve with shredded lettuce and Mexican crema.
• If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.

CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)

Steps:

• Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
• Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
• When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
• Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

FRIED TOFU TACOS RECIPE BY TASTY

Steps:

• Set the pressed tofu on a baking sheet and freeze for at least 4 hours, up to overnight. Let thaw completely, then cut into 8 ½-inch-thick strips. (Freezing is optional, but will give the tofu a meatier texture.)
• Meanwhile, make the crema sauce: In a medium bowl, whisk together the mayonnaise, crema, lime juice, ancho chile powder, and salt. Cover and refrigerate until ready to serve.
• In a wide, shallow dish, whisk together the rice wine vinegar, ¼ cup canola oil, lemon juice and zest, caper brine, nori, sugar, and salt. Add the tofu to the marinade and turn to coat. Cover and refrigerate for 30-60 minutes, flipping once halfway through.
• Heat the remaining 6 cups of canola oil in a wide, shallow pan over medium-high heat until the temperature reaches 375°F (190°C).
• Add ½ cup flour to a medium plate. In a medium bowl, whisk together the remaining cup of flour and the beer until a thick, but pourable, batter (similar to pancake batter) forms.
• Working in batches of 4-5 strips at a time, remove the tofu from the marinade and dredge in the flour, shaking off any excess, then dip in the beer batter. Transfer to the hot oil and fry for 5-7 minutes, until golden brown on all sides. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
• Assemble the tacos: Add 1 piece of fried tofu to each tortilla, then top with 2-3 tablespoons of pico de gallo and a handful of shredded cabbage and drizzle with 1-2 tablespoons of the crema sauce. Serve immediately with lime wedges alongside.
• Enjoy!

FRIED BEEF TACOS

Steps:

• For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
• Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
• For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
• Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.

CRISPY FRIED TACOS OR TACOS DORADOS

Steps:

• Puree the tomato, onion and garlic in a food processor.
• Heat the oil in a medium skillet over medium high heat.
• Cook tomato filling until thick and reduced-around 5 minutes.
• Add the meat of choice and mix well.
• Remove from heat and season with salt.
• Heat the tortillas and place an equal amount of filling on each.
• Roll and secure with toothpicks OR assemble all and chill seam side down.
• Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
• If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
• Remove and drain-repeat and keep warm in the oven until done.
• When done place 3 on each plate and top with Guacamole, cream and salsa.
• Garnish with Cilantro and cheese.
• Serve with refried beans and Cactus Salad!

PANKO-FRIED SALMON FISH TACOS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
• Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
• Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon.
• Heat oil in a large skillet over medium heat.
• Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
• Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
• Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

SOUTHERN FRIED CHICKEN TACOS WITH BACON GRAVY

Steps:

• To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a ¼ teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours.
• To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside.
• To make the bacon gravy, heat a large sauté pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into ½ inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the sauté pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm.
• To fry the chicken, heat a cast iron skillet or large sauté pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt.
• Heat a sauté pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm.
• Heat the mashed potatoes up by following the directions on the package. Keep warm.
• To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve.
• **If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger.
• Makes 8 tacos or serves 4.

AIR-FRYER FRIED AVOCADO TACOS

Steps:

• Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.

INSIDE-OUT FRIED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a small bowl, combine salt, pepper, paprika, cumin, and onion powder.
• Slice chicken breasts in half laterally to form 10 thin cutlets.
• Place the chicken cutlets between 2 sheets of plastic wrap and pound out to ¼-inch (6-mm) thick.
• Season the chicken with spice mix.
• Place the flour, eggs, and bread crumbs in 3 separate shallow dishes. Dredge each cutlet in the flour, then dip in the egg, bread crumbs, back in the egg, and in the bread crumbs once more.
• Place the chicken breasts around the border of a baking sheet, so half of each cutlet drapes over the side of the pan.
• Place a smaller baking sheet wrapped with plastic wrap in the middle of the larger pan.
• Fold the draped halves of the chicken over the smaller pan.
• Freeze for 8 hours or overnight.
• Heat the oil in a large pot until it reaches 375°F (190°C).
• Fry the chicken taco shells, 2 at a time, for 5 minutes, or until golden brown.
• Drain the chicken tacos on a wire rack set over a baking sheet.
• Fill the chicken tacos with lettuce, guacamole, and pico de gallo, and cheddar cheese.
• Garnish with cilantro and sour cream.
• Enjoy!

HONDURAN-STYLE CRISPY FRIED TACOS

Steps:

• Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
• Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
• Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.