Crisp up your next taco night with Mexican Fried Tacos. Corn tortillas are filled with a rich and robust savory cooked ground beef, then pan fried. These crispy tacos are a unique addition to your next taco night.
Serve this with Gulf Coast Style Baked Rice for a balanced meal.
What You Can Expect From This Recipe
Tacos are our culinary hero. A typical Mexican dish where a tortilla is simply folded around food and eaten with your hands, tacos provide us with so much culinary inspiration that the variations seem endless.
But have you ever had Tacos Dorados? Or Fried Tacos? Tacos Dorados is a rolled or folded tortilla filled with either seasoned beef, chicken or even potatoes. The tacos are then pan fried for a wonderful crispy tacos treat.
This unique version features taco seasoned ground beef that once cooked is folded inside a corn tortilla, then fried until crispy. You’re basically frying tacos with meat inside.
But the taco filling isn’t your run of the mill ground beef taco meat. A good amount of tomato paste, some smoked paprika and red chile flakes makes for a unique, robust and rich flavored taco filling.
I guarantee you’ve never tasted anything quite like it. These crispy pan fried tacos are indulgent, crispy meaty bites of awesome.
The key for light and crispy tacos is keeping the oil at the right temperature. You’ll find more about how to do this later in this article.
The inspiration for this recipe comes from a very popular local Mexican restaurant chain. I simply couldn’t wait to recreate these Sonoran inspired tacos at home. So with lots of research, and lots of trials and tests, here’s my Fried Tacos version.
Noteworthy Ingredients
See full list of ingredients and precise measurements in the recipe card below.
- Ground Beef: Choose a lean blend. 93-7% works well here.
- Bell Pepper: Choose any bell pepper. I like red to add some color and sweetness. A green bell pepper will bring a grassier flavor. A poblano pepper would also be a good choice here and bring a little heat.
- Spices: The spices in the ground beef mixture for this recipe are the key to the rich and robust flavor. Mexican Oregano, Hot Smoked Paprika, Cumin, Red Pepper Flakes and Garlic.
Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.
Step by Step Instructions
- Step 1: Cook the ground beef in a skillet until the pink is just starting to leave the meat. Stirring and breaking up with a spatula or wooden spoon and seasoned with salt and pepper.
- Step 2: Add the chopped onion, and chopped bell pepper and cook stirring for two minutes. Add minced arlic and cook, stirring occasionally until fragrant, about 30 seconds.
- Step 3:Stir in the herbs and spices. Add the tomato paste and stir well.
- Step 4: Stir in the water, cover and simmer on low for 10 minutes.
- Step 5: How To Warm Corn Tortillas: You can’t just take a corn tortilla out of the package and fill it with taco ingredients. They’ll be rubbery and break. You have warm the tortilla shells into a pliable taco shell. I like to use this microwave Imusa Tortilla Warmer. They work quick and they work very well. I’ve provided an Amazon link to this product. Disclaimer: I am an Amazon affiliate. If you purchase this item, I receive a small commission at no extra charge to you.
- Step 6: Place 3-4 Tablespoons of beef mixture on each warmed corn tortilla.
- Step 7: Fold the taco shell in half over the meat mixture. Gently slide a toothpick into the open end to secure and keep the taco closed.
- Step 8: How To Fry Tacos: It’s very important to heat the oil to the proper temperature of 350 degrees F. Or 175 degrees C. If the oil isn’t hot enough the tortillas will soak up the oil and become soggy and undesirable. I like to heat the oil in the pan and then tip the pan so the oil pools to one side. Use an Instant Read Digital Thermometer to measure the heat. Once it reads 350 degrees you’re ready to fry the tacos. Place them in the pan and fry for 3 – 4 minutes. Then turn and cook another 3 – 4 minutes or until golden brown. Voila, crispy tacos.
How To Warm Corn Tortillas
If you don’t have a tortilla warmer like shown above, I’ve always found the Rick Bayless method to warm corn tortillas to work well. Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before making any taco recipe.
Questions You May Have
You can. Use a smaller sized flour tortilla and find a brand that’s thinner in thickness. A thicker flour tortilla may become soggy during the frying process. I personally prefer fried tacos using corn tortillas.
You can substitute ground turkey, ground chicken, or even ground pork. If using chicken or turkey, make sure it’s a blend, rather than just breast meat. You’ll need a little fat.
If you own a deep fryer you can most certainly use it. However, I find these pan fried tacos to be easy and hassle free.
Here’s what I do. I heat it in the microwave and use it as a dip for tortilla chips. It makes a great light lunch.
Tips for Success
- Don’t over fill the corn tortillas. Too much ground beef filling will cause the ingredients to spill out when frying.
- It is very important to keep the oil at the correct temperature when frying tacos. If the oil is not hot enough, you’ll end up with oil soaked tacos that will be very unpleasant to eat. You want to keep fried tacos light and fluffy.
- Fry the tacos in batches. Don’t over crowd the pan. Keep the tacos separated. A crowded pan will result in lowering the oil temp. Plus touching tacos will create a steaming effect that will compromise the crispy texture.
- Always warm more corn tortillas than you’ll need. There are bound to be a couple here and there that will break or tear when trying to secure them with the toothpick.
How To Serve Fried Tacos
Toppings and sides are the fun part of serving any type of tacos. Here are some ideas.
- Offer these tacos with sour cream and your favorite homemade salsa recipe or Pico de Gallo.
- Sliced fresh jalapeno peppers or rings of Pickled Jalapenos are also welcome.
- Chopped cilantro and a sprinkling of cheese are great additions. Use Cotija cheese, a salty Mexican crumbling cheese.
- Serve with Guacamole of avocado slices.
- To make it a meal, traditional side dishes would be Refried Beans, or a Mexican style rice like this recipe for Toasted Green Rice.
- Looking for a dessert to serve with fried tacos? Try this traditional Mexican Caramel Flan.
- And don’t forget the cocktails. Take a look at this recipe for Mexican Micheladas.
Storage
Fried Tacos are best served and eaten as they will lose their beautiful crispy texture once they sit for awhile. However, if you want to keep any leftovers, store in the refrigerator in loosely tented foil. Reheat in a 350 degree oven or better yet, for a few minutes in an air fryer. Reheating in a microwave will soften the shells and you’ll no longer have crispy tacos.
Recipe for Ground Beef Pan Fried Tacos
If you’re looking for a more traditional seasoned ground beef taco, don’t miss my recipe for Homemade Taco Seasoning. It’s a special blend that will take those beef tacos to the next level. You can use it to season the ground beef for this recipe.
More Popular Taco Recipes
We love our tacos here on the Ranch. Here are some more taco recipes to try.
And don’t miss my Taco Category, you’ll find more recipes and the most popular taco recipe on my site for Slow Cooker Tinga de Pollo Tacos. With poblano peppers this is a lively taco filling that you’ll want to make over and over.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Authentic Mexican Fried Tacos (Tacos Dorados)
Ingredients
- 1 pound Lean ground beef 93 – 7% blend works well here
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground pepper
- 1 Medium Onion chopped, about 1 cup
- 1 Red Bell Pepper chopped.
- 3 cloves garlic minced
- 1 teaspoon Oregano preferably Mexican Oregano
- ½ teaspoon Hot smoked paprika
- ½ teaspoon Ground cumin
- ¼ teaspoon Dried red pepper flakes
- ¼ cup Tomato paste
- ⅓ Cup Water
- 12 tortillas for frying
- ½ Cup Neutral Oil Canola, Vegetable, peanut or Avocado oil work well here.
- Sour cream and salsa for serving
Instructions
- Cook the ground beef in a skillet until the pink is just starting to leave the meat. Stirring and breaking up with a spatula or wooden spoon and seasoned with salt and pepper.
- Add the chopped onion, and chopped bell pepper and cook stirring for two minutes. Add minced garlic and cook, stirring occasionally until fragrant, about 30 seconds.
- Stir in the herbs and spices. Add the tomato paste and stir well. Stir in the water Cover and cook on low for 10 minutes.
- You can’t just take a corn tortilla out of the package and fill it with taco ingredients. They’ll be rubbery and break. You have warm them into a pliable taco shell. Use a tortilla warmer, or the Rick Bayless microwave method: Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before making tacos.
- Place 3-4 Tablespoons of beef mixture on each warmed and pliable corn tortilla and roll up. Secure with a wooden toothpick and fry for about three minutes in a little oil until golden. Turn the tacos over and fry for another three minutes. Move to a paper towel and cover with another paper towel while you fry the rest of the tacos.
- Serve with sour cream and salsa.
Notes
- Don’t over fill the corn tortillas. Too much ground beef filling will cause the ingredients to spill out when frying.
- It is very important to keep the oil at the correct temperature when frying tacos. If the oil is not hot enough, you’ll end up with oil soaked tacos that will be very unpleasant to eat. You want to keep fried tacos light and fluffy.
- Fry the tacos in batches. Don’t over crowd the pan. Keep the tacos separated. A crowded pan will result in lowering the oil temp. Plus touching tacos will create a steaming effect that will compromise the crispy texture.
- Always warm more corn tortillas than you’ll need. There are bound to be a couple here and there that will break or tear when trying to secure them with the toothpick.
Nutrition
Crispy Fried Tacos … They’re what’s for Dinner.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Thank you for your tip on Marjoram. I’d had no idea about the distinction between Mexican and Italian oregano. Really good to know! You have also supplied other great information in your post. Thanks!!
You don’t say what temp to ground the meat at
I’m not sure I understand the question. Do you mean “brown” the meat? It’s recommended that ground beef be cooked to 160 degrees. However, I’ve never checked the temp when browning ground beef. Let me know if I’ve answered your question.
If you ground beef until it’s browned in a skillet and there is not pink in the meat ……you don’t need to temp it . It’s ground up loose meat . I’m confused by the question.
Can these be cooked in an air fryer? Seems they would hold together better.
Wjat are the ingredients for home style mexican vorn tortillas?
dHi Derrek. I’ve never made corn tortillas, but the main ingredient is Masa harina
Made these with baked fish filets. Amazing.
Also ground up a shell steak grilled rare and added spices and herbs. Another amazing snack
Hi Evan
Wow – love that idea using baked fish fillets. Thanks for letting me know. And of course that steak sounds perfect.
Thanks for your message and following along with my blog.
Lea Ann, Just wanted to stop in & say “hi” from Mesa, AZ ?? ☺️ Can’t wait to eat some of this. I would like to try it that other way that was mentioned. Frying the meat with the shell ? Thanks for this recipe ?? Take care!
Hi Renee – thanks so much for stopping in. My favorite part of this recipe is the seasoning of the beef. So good. Thanks for your note.
Just wanted to say two things.
I am grateful to have stumbled across your blog to become an instant fan.
For those who do not have Mexican Oregano, Marjoram is the closest substitute of it. Italian Oregano is not a good alternative unless you want to make an Italian-style Mexican food fusion recipe. hahaha Well, let us have fun about this, eh?
Until Central and North Americans can settle whether to call Tostadas “Chalupas” or not, and how to distinguish authentic regional distinctions (Oaxaca is said to divide into “11 states” by Kennedy, the nation of Mexico into 7 by Arnaldo Richards, and oh so many more experts weigh in on the subject), it seems best to eat the food you like and ignore styles that turn you off. Consider that The Colonel’s Special recipe chicken has been transformed so far from its real Southern roots and it cannot be said to represent Southern USA cuisine in any real way, shape or form.
Peace to all who like eating food.
Ciao for now, Chow for laters.
May the forks be with you.
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Love your comment Gregory. Thanks for stopping in. I didn’t know that about Marjoram – thanks so much.
Tastes good but isn’t a “true” Mexican fried taco. My mother was taught tacos by a young Mexican girl in 1947 and she made them this way until she went into a nursing home 60 years later. I’ve not seen them this way except in the border area between El Paso and Carlsbad. Rather than rolling the tacos, the meat is spread on the tortilla and using tongs, the spread tortilla is lowered into the hot oil and folded over, making the taco shell and cooking the meat. After three minutes, the taco is flipped, cooking the other side for about a minute. You can cook three tacos this way in a 12″ frying pan. Once cooked, the tacos can be carefully pulled open and lettuce, salsa and cheese put inside. For some reason, probably the deep fried meat, tacos cooked this way are much better than the “normal” way.
My wife continues this tradition. It is more labor intensive than simply browning the ground beef but is so much better. It does require fresh tortillas or they will break when you spread them. Try it this way and you won’t go back and my taco ministry will go on.
Thanks for our exchange of information Phillip. I learned so much from you.
Such a fun day at LuLu’s! These Taco’s look delicious and come on you fried them! Even better!!!!
wow these look so yummy~!
Thanks Claudia
These sound delicious Lea Ann. So glad you got to spend time with Bev and Larry.
How fun that you all got together, I should reach out to bloggers that are local to me. Love these tacos, starting to miss all the amazing Mexican food we had at our disposal in Phoenix.
I’m flattered you would use my shots – what a fun trip. The tacos look and sound absolutely delicious especially with the smoked hot paprika. We enjoyed the nearly 30 degree cooler temps on Grand Mesa today.
Awesome, even in beautiful Panamá I can enjoy corn and flour tortillas. American habits die hard. Like your breakfast tacos, thanks!
Bob