Puffy Tacos!

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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.

folded

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.

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Remove the puffy tortilla and drain on paper towels.

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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.

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Yum