Puffy tacos – golden, crispy, crunchy, delicious! I can’t remember where I first learned of the concept of puffy tacos, but I’ve been excited to try them ever since! They remind me of the light, crispy chalupa tacos I used to get at Taco Bell – my favorite thing to order! So after my latest batch of fried chicken, I decided to throw some flour tortillas into the hot oil and make it happen! These puffy flour tacos turned out great and I’m already looking forward to doing it again :)
If you don’t already have hot oil from frying something else, heat at least 3 inches of canola or vegetable in a deep skillet or sauce pot to 350 degrees.
To make things easier, I pre-folded my tortillas before adding them in the oil. Prepare some paper towels as a draining station.
Gently add the tortillas to the hot oil one at a time. Use a metal spatula to push in the center to make a taco shape. Hold the tortilla under the hot oil until both sides puff out and become lightly golden. Flip tortilla if necessary for even puffiness.
Remove the puffy tortilla and drain on paper towels.
Repeat with the desired amount of tortillas.
That’s it! Add your favorite toppings and enjoy. Seeing as how I’d just made fried chicken tenders, I made crispy chicken tacos with shredded iceberg lettuce, cheddar cheese, diced red onion, and chopped tomato with a dash of Taco Bell hot sauce. YUM. Soft tacos have never been so good.