Mexican · Dinner
Crispy Fried Beef Tacos with Fresh Cheese
Seasoned shredded beef and crumbled queso fresco rolled into warmed corn tortillas, pan-fried until golden and crisp. Topped with fresh lettuce, tomato, and sour cream, these tacos deliver cumin and chili-spiced beef with a crunchy shell and tender filling.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.2gProtein
36.8gFat
38.1gCarbs
4.2gSugar
5.8gFiber
498mgSodium
112mgChol
11.4gSat Fat
680mgPotassium
210mgCalcium
4.1mgIron
2.6mcgVitamin B12
6.5mgVitamin C
gluten-free
high-fiber
spice-route
gluten-free
Instructions
1
Prep
Warm each corn tortilla in a dry skillet over medium heat for 20 seconds per side until pliable, then set aside under a towel.
2
Saute
Heat a drizzle of vegetable oil in a skillet over medium heat. Cook onion and garlic for 2 minutes until softened, then stir in beef, cumin, chili powder, paprika and salt; cook 3 minutes until warmed through and evenly coated.
3
Stuff
Lay a spoonful of seasoned beef and scatter of queso fresco onto each tortilla, roll tightly into a cylinder and secure with a toothpick.
4
Fry
Heat remaining oil in a skillet over medium-high heat until shimmering. Fry tacos in batches 2 to 3 minutes per side until shells turn deep golden and crisp.
5
Plate
Lift tacos onto a paper towel-lined plate, rest 1 minute, then remove toothpicks. Top with lettuce, tomato and sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 66 corn tortillas (12-inch)
- 2 oz56g queso fresco
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml vegetable oil, for frying
- 2 cup60g lettuce
- 1/2 cup74g tomato
- 2 tbsp2 tbsp sour cream
- salt, to taste
- toothpicks, for securing
