PUFFY TACOS
Steps:
- For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
- Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
- Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
- Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
- Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
- Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
- For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
- Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.
AIR-FRYER CHICKEN TACO POCKETS
We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. -Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal., In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.
Nutrition Facts : Calories 393 calories, Fat 24g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 896mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 0 fiber), Protein 16g protein.
TACO PUFFS
I got this recipe from a friend years ago and still make these cheesy sandwiches regularly. I serve them for dinner along with a steaming bowl of soup or fresh green salad. Any leftovers taste even better the next day for lunch. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types. -Jan Schmid Hibbing Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. , Flatten half of the biscuits into 4-in. circles; place in greased 15x10x1-in. baking pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, microwave pastry on high on a microwave-safe plate until heated through.
Nutrition Facts : Calories 646 calories, Fat 34g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1775mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
AIR FRYER OVEN TACO SHELLS
I do not care for the premade taco shells sold at the supermarket. So I developed this recipe in my Cuisinart® Air Fryer Oven. These taco shells are crispy, golden brown, and ready to be stuffed with your favorite fillings. The best part is they are oil free and greaseless.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 9m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place a mini muffin tin pan upside down the air fryer basket. Position tortillas in the indents of the muffin tin. Place the basket on the lowest rack of the air fryer oven.
- Air fry until golden brown and crispy, about 3 minutes. Remove tortillas from mini muffin tin pan and place upside down in the basket. Air fry until bottom side is crispy and golden brown, 1 minute more.
Nutrition Facts : Calories 40.7 calories, Carbohydrate 8.3 g, Fat 0.5 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8.4 mg, Sugar 0.2 g
AIR-FRYER TACO TWISTS
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, try these air-fried tacos baked in flaky, golden crescent rolls. My family enjoys them for a warm lunch or light dinner. —Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 300°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 4 rectangles; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-22 minutes. If desired, serve with toppings of your choice.,
Nutrition Facts : Calories 371 calories, Fat 21g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 752mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.
PUFFY TACO SHELLS
I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 18m
Yield 4
Number Of Ingredients 5
Steps:
- Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
- Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
- Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
- When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
- Fill with your favorite taco fixings and serve while shells are still warm.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 21.7 g, Fat 3.8 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 242.5 mg
AIR-FRYER FISH TACOS
These crispy air-fryer fish tacos are good enough to challenge the best food truck. I love that the fish is deliciously guilt-free because it's air-fried instead of deep-fried. -Lena Lim, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once. , Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
Nutrition Facts : Calories 178 calories, Fat 3g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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