Want to make crispy fried tacos in just 30 minutes using 10 everyday ingredients and just one pan? This easy recipe has got you covered from how to make a super tasty and juicy ground beef filling, fry the tacos to crispy perfection to tips, toppings and serving suggestions.
Want more easy and speedy Mexican recipes? Check out my Mexican Recipes page where you'll find lots of tasty weekday-friendly Mexican recipes like my Jackfruit Tacos, Cheese Quesadillas, Tuna Quesadillas, and Sopa De Elote.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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6 reasons why you'll love this recipe:
- The yummiest ground beef filling, perfectly seasoned with a little tomato paste and optional sour cream to make it nice and juicy.
- Packed with instructions and tips for frying the tacos to crispy perfection.
- On the table in 30 minutes.
- Less than 10 everyday easy-to-find ingredients.
- One pan. To keep the washing up to a minimum.
- Versatile. With suggestions for varying the recipe, toppings and serving suggestions.
What are fried tacos?
Traditional Mexican fried tacos, known as tacos dorados, are corn tortillas filled with various ingredients such as shredded chicken, beef, or potatoes, and fried to crispy perfection. Sometimes people confuse these with chimichangas, but they're a little different, and made with flour tortillas that are filled, rolled up and fried, a bit like a deep-fried burrito.
The fried tacos in this recipe are a simplified variation of tacos dorados, made with 10 easy-to-find ingredients. Filled with ground beef and cheese, they're similar to the deep-fried tacos from the well-known fast-food chain Jack in the Box. However, unlike the famous Jack In The Box Tacos, these are shallow-fried until crispy.
🛒 Key ingredients:
These fried tacos have less than 10 core ingredients. That should all be easy to find at your local store.
- Ground beef taco filling. This is browned and seasoned with smoked paprika, cumin, cayenne pepper and salt. I've also added a little tomato puree, as well as optional Worcester sauce and sour cream for extra moisture and flavour.
- Cheese: Choose one that melts well and has a flavour that will complement the ground beef filling. I use cheddar, and Monterey Jack is also a good option. For traditional Mexican cheeses, try Asadero and Oaxaca. They both melt well!
- Optional toppings: Whether you choose to top, dip, or fill your tacos, toppings like guacamole, sour cream, shredded lettuce, jalapenos, and cilantro, take fried tacos to a whole new level.
Which tortillas should I use?
Corn tortillas are best because they crisp up more than flour tortillas when fried. They also have a subtle nutty and earthy flavour that complements the rich savouriness of the ground beef and cheese filling.
That said, you can use flour tortillas instead. They just won't be as crispy.
Which type of oil to use?
Choose a neutral oil with a high burn point like sunflower, canola or vegetable oil. Olive oil is not suitable.
Ensure the oil is hot before frying. A frying thermometer is a very useful tool to check that the oil has reached 350F or 180F before you fry the tacos.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Ground beef: Swap for chicken or turkey if you prefer.
- Cayenne pepper: Switch for a little hot sauce or omit if you are sensitive to spice.
- Sour cream: A little yoghurt or pouring cream will also add a little creaminess and moisture to the beef.
Variations:
- Veggie bean-fried tacos. Switch ground meat for some black or pinto beans or a mixture of both.
- Shredded chicken or beef tacos instead of ground meat.
- Spicy fried tacos with chilli peppers or hot sauce.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: In a large skillet, heat a little oil over a medium-high heat. Cook the ground beef until it starts to brown and add paprika, cayenne pepper, cumin, salt, and Worcestershire sauce (if using) to the ground beef. Add the tomato paste and sour cream if using and cook for 2-3 more minutes.
Step 2: Place a spoonful of the beef filling onto each tortilla, add a little shredded cheese and fold in half.
Step 3: Fry the tacos for about 2-3 minutes on each side or until they turn golden brown and crispy.
Step 4: Remove the sticks from the tacos. Serve your fried tacos with optional toppings like lettuce, additional sour cream, and guacamole.
🍽️ Serving suggestions
Toppings and sauces take fried tacos from good to great. Salsa, homemade 4-ingredient guacamole, sour cream, lettuce, cilantro and lime wedges are all good options.
You can enjoy the fried tacos as a main, side dish or appetizer:
- Mexican Soups: Like Mexican Street Corn Soup or Spicy Mexican Bean Soup.
- With Chilli or Vegetarian Bean Chilli.
- Alongside salads like this Corn & Quinoa Salad and Vegetarian Burrito Bowl.
Expert Tips
- Warm the tortillas before filling them. This softens them and prevents them from breaking.
- Don't over fill the tortillas. Leave a 1cm gap around the edges, so the filling doesn't come out as you fry them.
- Secure with cocktail sticks to prevent the filling from falling out in the pan.
- Wait for the pan to get hot before adding the tacos. The oil should reach 350F or 180C. You can use a frying thermometer to check this.
🙋 Recipe FAQs
Frying before the oil is hot enough and overcrowding the pan are the two most common causes. Use a frying thermometer to ensure the oil reaches 350F or 180C before you add the tacos to the pan. Adding too many tacos to the pan will lower the temperature, so make sure you fry in small batches.
It is possible to deep-fry. I tested the recipe both ways and found the deep-fried tacos absorbed more oil and didn't turn out as crispy as shallow frying. Not to mention the mess and clean up!
Fried tacos taste best when served immediately and will lose their crispiness if you leave them hanging around. It's best to make what you know you will eat. Leftovers will keep in the fridge for up to two days and can be reheated in the oven or air fryer.
Corn tortillas are better because they crisp up more than flour tortillas. Plus, they have a nice nutty taste that complements the savoury richness of the beef and cheese filling. However, you can still make the fried tacos using flour tortillas, they just won't be quite as crispy.
There are plenty of options. You use it to make another batch of fried tacos or soft tacos, quesadillas, or enchiladas, use as a filling for stuffed bell peppers or serve it with rice. Leftover taco meat will keep in the fridge for up to 3 days and can be frozen for up to 3 months.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Pan Fried Tacos (with ground beef)
Ingredients
- 500 g (17 oz) ground beef (Note 1)
- 2 tsp paprika
- ½ tsp cayenne pepper (Note 2)
- 1 tsp cumin
- ½ tsp salt
- 1 tsp Worcester sauce (optional)
- 1.5 tbsp tomato paste/puree
- 2 tbsp sour cream (Note 3)
- 250 g (1 cup) cheese shredded/grated (Note 4)
- 12 corn tortillas (Note 5)
- neutral oil for frying (Note 6)
To serve (optional)
- lettuce
- sour cream
- guacamole
- jalapenos
- cilantro
Instructions
- In a large skillet, heat a little oil over a medium-high heat. Add the ground beef and cook until it starts to brown.
- Add paprika, cayenne pepper, cumin, salt, and Worcestershire sauce (if using) to the ground beef. Stir well to combine.
- Stir in the tomato paste and cook for an additional 2-3 minutes, allowing the flavours to meld together.
- Stir in the sour cream if using.
- Warm the tortillas on the stove or in the microwave to prevent them from breaking.
- Place a spoonful of the beef filling onto each tortilla, add a little shredded cheese and fold in half.
- Optional: To prevent the tacos from opening during frying, secure them with toothpicks/cocktail sticks, piercing through the open edge.
- Heat a large skillet over medium-high heat, add enough neutral oil to cover the bottom by about ½ inch.
- Carefully place the tacos in the hot oil using tongs.
- Fry the tacos for about 2-3 minutes on each side or until they turn golden brown and crispy.
- Carefully remove the fried tacos from the pan and place them on a plate lined with paper towels to drain excess oil.
- Remove the toothpicks from the tacos. Serve your fried tacos with optional toppings like lettuce, additional sour cream, and guacamole.
Notes
- Ground beef: Swap for chicken or turkey if you prefer.
- Cayenne pepper: Switch for a little hot sauce or omit if you are sensitive to spice.
- Sour cream: A little yoghurt or pouring cream will also add a little creaminess and moisture to the beef.
- Cheese: Choose one that melts well and has a flavour that will complement the ground beef filling. I use cheddar, and Monterey Jack is also a good option. For traditional Mexican cheeses, try Asadero and Oaxaca.
- Tortillas: Corn tortillas are best because they crisp up more than flour tortillas when fried. You can use flour tortillas instead. The tacos just won't be as crispy.
- Oil: Choose a neutral oil with a high burn point like sunflower, canola or vegetable oil. Olive oil is not suitable.
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