Go Back Email Link
–+ servings
plated deep-fried taco with toppings

Tacos Dorados: Deep-Fried Tacos

Kristin
These popular Mexican street tacos are fun for the whole family to make. They can even be customized to include your favorite fillings and toppings. If that isn't a dream come true, I don't know what is.
5 from 1 vote
Pin Recipe Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 12 people
Calories 450 kcal

Equipment

Ingredients 
 

Fillings

  • 1 cup mashed potatoes
  • 1 cup refried beans
  • 1 cup requesón drained, or ricotta cheese
  • 2 poblano peppers
  • 8 oz chicken roasted or boiled and shredded

Toppings

  • ½ head cabbage shredded or iceberg lettuce
  • ½ cup white onions sliced fresh or pickled
  • 10 radishes thinly sliced
  • 1 cup Mexican crema
  • 1 cup cotija cheese crumbled
  • 2 cups tomato sauce

Instructions 

  • Prep the ingredients: Wash your hands with soap and water. Depending on what you want inside your tacos, you'll need to prep those ingredients. Mash your potatoes, make your tortillas and refried beans, shred your roasted chicken, and slice your radishes. Grab whatever you think is the ideal filling for these deep-fried tacos.
  • Add Oil to the Wok: Add enough oil to cover the base of the wok and so that the tacos will be mostly submerged in the oil while they cook. With this wok, you won't need as much oil as you would with other pans.
  • Gradually heat the oil to around 350 - 375 °F. Once the oil is hot, move on to the next step.
  • Build Your Tacos: If you've recently made your tortillas, remove them from the tortilla warmer and get started on adding the filling to each one. Be sure not to overfill the tortillas, keeping the filling away from the edges.
  • Seal Them With Toothpicks: Insert a toothpick through each end of the tortilla, ensuring you've pierced both sides.
  • Deep-Fry the Tacos: Once you've built a few tacos, you can transfer them to the wok. You can easily cook 4 tacos in the wok, while you build the rest. Once the tacos are golden-brown and crunchy, flip them over to cook the other side.Once the tacos are cooked evenly, remove them and place them on a cooling rack lined with a paper towel while they drain. You can transfer them to the oven to keep warm while you cook the rest of the tacos. Turn off the stove when finished.
  • Add the Toppings: Remove the toothpicks and transfer the tacos to a serving platter. Set up a self-serve station or taco dorado bar with the toppings of your choice and enjoy!

Notes

Nutrition

Calories: 450kcalCarbohydrates: 39gProtein: 10gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 48mgSodium: 588mgPotassium: 423mgFiber: 7gSugar: 5gVitamin A: 539IUVitamin C: 38mgCalcium: 213mgIron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Tried this recipe?Let us know how it was!
QR Code linking back to recipe