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How To make Crispy Taco Recipe
1 lb Lean ground beef
1/2 c Chopped onion
1 Clove garlic, minced or
-pressed, optional 1 ts Salt
1/2 ts Chili powder
2 c Diced tomatoes
4 lg Wheat flour tortillas
Oil for trying tortilla 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well.
3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and
1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer
filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4 inch depth.
5. When oil is hot, place filled tortillas into pan a few at a time. Saute
over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve.
That what we have this in our dinner. Ask us if you need more meal receipe. C o o k i n g w i t h c a r e f u l l y !!!
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Ingredients :-
• 1/4 CUP REFINED FLOUR (१/४ कप मैंदा)
• 1/2 CUP MAIZE FLOUR (१/२ कप मकई का आटा)
• SALT TO TASTE ( स्वाद अनुसार नमक )
• 1 TBSP OIL ( १ बड़ा चम्मच तेल )
• 1/2 TSP TURMERIC POWDER ( १/२ चम्मच हल्दी पाउडर )
• 2 TSP DRY FENUGREEK ( २ चम्मच कसूरी मेथी )
• 1/2 TSP RED CHILLI POWDER ( १/२ चम्मच लाल मिर्च पाउडर )
• WATER AS REQUIRED ( आवशक्त्या अनुसार पानी )
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EASY Chicken Taco Recipe! How To Make Chicken Tacos
I love corn flour for this recipe, but if you're more of a corn tortilla person, feel free to sub those in instead.
Ingredients
3 chickens breast
2 tbsps. olive oil
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp salt
1 tsp pepper
1 tsp chili
1/2 tbsp. paprika
1 tsp. cumin
1 tsp oregano
1 tbsp. chipotle in adobo sauce
cilantro
chopped red onion
flour tortillas
8 oz. mozzarella
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CRUNCHY HARD SHELL TACO FIESTA AT HOME! | SAM THE COOKING GUY
We're making our own crunchy hard shell tacos at home, filled with delicious sizzling beef and crispy potatoes....this is gonna be NEXT LEVEL!
00:00 Intro
00:53 Making the potatoes
6:23 Cooking onions
6:40 Seasoning & cooking beef
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INCREDIBLY CRISPY KETO TACO SHELLS WITH 4 INGREDIENTS ONLY | 1.8 G NET CARB ONLY!
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1. The Ultimate Keto Bread Recipes
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Almond flour (
Egg white protein powder (
Whole psyllium husks (
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After lots of experiments, I finally developed this recipe which allowed the dough to be deep fried nicely without melting in the hot oil - hugely thanks to the egg white powder. If you missed the crunch in taco shells, you have to try this. My non low-carb son ate all the 3 tacos in the video and gave his thumbs up - crunchy and yummy !
The recipe can be viewed and printed at this link;
[Total Servings = 7]
NUTRITION INFO PER SERVING;
Total Carb = 5.3 g
Dietary Fiber = 3.5 g
Net Carb = 1.8 g
Calories = 100
Total Fat = 6.8 g
Protein = 4.4 g
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Egg White Powder = 12 g / 2 tbsp (This is compulsory otherwise, the dough will melt in the hot oil. Though I have not tried it but I think it will work with whey protein powder too.)
Whole Psyllium Husks = 18 g / 2 tbsp (Ground)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Hot or boiling water = 120 ml / 1/2 cup
DIRECTIONS
1. In a bowl, mix all the dry ingredients until well combined.
2. Add the hot or boiling water and mix until a dough is formed. Shape into a ball and divide the dough into 40 g portions. This recipe makes about 6 to 7 taco shells.
3. Option 1 - Roll the dough between 2 parchment papers until a thin layer. Then use any suitable utensil to cut into a round shape and remove excess dough. Option 2 - Use a tortilla press which makes it super easy. To prevent sticking to the tortilla press, line parchment papers between the dough.
4. Baked version - place the dough on a baking tray lined with parchment paper then brush both sides with oil. Bake in preheated oven at 350F or 180C for 5 minutes just until slightly firm. Remove and place between the gaps of the back of a muffin tin. Then bake again for 8 to 10 minutes until golden browned. Deep fried version - Heat up a pan with sufficient oil. In the video, I used coconut oil but you can use any keto friendly oil. Cook the dough over medium heat. Once the dough is slightly firm, use a tong to fold the sides leaving a sufficient gap in the middle. Fry until totally golden browned then remove the shell. Be careful not to allow the gap at the middle to close up during the frying process.
5. Once the taco shells are cooled down, they will become crispy.
6. It is best to fry or bake the taco shells just before eating so that they are fresh and crispy.
7. These taco shells can be kept in an airtight container for up to a week. At any point of time, when the taco shells become softer, just pop them into the oven or mini toaster oven and bake for a few minutes and they will crisp up again.
TACO BEEF FILLINGS
Ground beef = 300 g
Yellow Onion = 1 small
Coconut or olive oil = 6 tbsp
Bell peppers (cubed) = 140 g
Tomato sauce (unsweetened) = 4 tbsp
Taco seasoning = 3 tsp
Salt = 1 to 2 tsp
Sweetener = 2 tbsp (optional)
Topping = Some carrot strips and mozzarella cheese
Garnishing = Parsley
TACO SEASONING
Chili powder = 1 tbsp
Garlic powder = 1/2 tsp
Onion powder = 1/2 tsp
Red pepper flakes = 1/2 tsp
Dried oregano = 1/2 tsp
Paprika powder = 1/2 tsp
Ground cumin = 1 1/2 tsp
Salt = 1 tsp
Black pepper = 1 tsp
Note:
1. Mix all ingredients together and store in an airtight container.
2. This recipe yields 4 tbsp of taco seasoning.
DIRECTIONS TO COOK THE TACO BEEF FILLINGS
1. Stir fry the onions with oil for a while.
2. Add the ground beef and cook for a while.
3. Add the tomato sauce, seasonings and cook until well combined.
4. Lastly, add the bell peppers.
5. Taste and adjust seasonings accordingly.
6. Set aside the fillings while you make the shells.
TACO SAUCE
Sour cream = 3/4 cup
Mayonnaise = 1/4 cup
Chopped parsley = 1/4 cup
Taco seasoning = 1 tbsp
Juice of a lime or lemon
Salt to taste
Note : Mix all ingredients together in a bowl and refrigerate until needed.
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