How to Make Crunchy Shrimp Tacos
Julia makes the best crunchy Shrimp Tacos.
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30 minute CRUNCHY Keto Taco Casserole (No egg)
Use code KETOFOCUS135 to get $135 off across five boxes plus free shipping on your first Green Chef box at
For a quick weeknight meal in under 30 minutes, try making this flavor packed keto taco casserole. Lots of recipes call for an egg, but that doesn't belong in anything other than a breakfast casserole, so I chucked it. Literally.
This recipe stands together on it's own but I love it topped with crushed keto chips and a lime sour cream sauce.
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KETO TACO CASSEROLE
Serves: 6
2 tablespoons avocado oil
1 pound ground beef
¼ cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons oregano
½ teaspoon salt
10 oz can Rotel or diced tomatoes
1 zucchini, diced
2.25 oz canned sliced black olives
8 oz riced cauliflower
8 oz Colby jack cheese, shredded
1 cup crushed low carb tortilla chips, optional
¼ cup chopped cilantro
2 green onions
tomatoes, optional
Sour Cream Lime Sauce
2 tablespoons sour cream
1 tablespoon water
1 teaspoon lime juice
pinch of salt
1️⃣ Preheat the oven to 375 degrees. In a skillet, add avocado oil and ground beef. Cook over medium high heat until almost browned.
2️⃣ Add diced onion, minced garlic, chili powder, dried oregano and salt. Continue cooking until ground beef is fully cooked through and onion has softened.
3️⃣ Lower heat to medium. Add Rotel, diced zucchini, olives and cauliflower rice. Cover and let simmer until cauliflower rice and zucchini have softened. Remove from heat.
4️⃣ Using a slotted spoon or spatula, transfer ground beef mixture into an 8x10 casserole dish, leaving behind as much liquid as possible.
5️⃣ Top with shredded cheese and bake at 375 degrees for 10 minutes.
6️⃣ Meanwhile make lime sour cream sauce by adding sour cream, water, lime juice and salt to a small bowl. Stir to combine. Set aside.
7️⃣ Remove baked casserole from the oven. Sprinkle crushed chips (if using), sour cream sauce, chopped cilantro and sliced green onion.
MACROS (per serving)
Calories 488
Fat 38.4g
Protein 25.4g
Total Carbs 13.3g
Net Carbs 8.2g
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Music is from Epidemic Sound
#ketorecipes #keto #casserole
Homemade Crunchy Taco Shells Recipe | Molé Mama
Recipe Below
Crunchy tacos(tacos dorados) are one of my all-time Mexican food favorites. I have countless memories of happily eating them for breakfast, lunch, and dinner. I'm obsessed with their crispy magical goodness. I was five years old the first time my sweet mama Rose made them for me after a very stressful encounter with our ranch’s bulls.
It was an innocent adventure that nearly took our young lives. My younger brother and I had ventured into a forbidden pasture for a quick game of hide-and-seek. My brother was chasing me when everything around us began to shake. We stopped playing and saw the familiar dust cloud coming our way; it was a stampede! With our hearts pounding and our short legs running like Olympians trying to set a new world record in a 500-hundred meters race, we ran to the nearby oak trees and climbed to the highest branches in seconds. We hung on for dear life and screamed for help while five monstrous bulls snorted and kicked dirt around us, expressing their disdain for our trespassing on their favorite fields.
When they finally lost interest in torturing us and left, we ran all the way home and immediately recounted our near-death experience to our mama as tears rolled down our dirt-covered faces. She kept her I told you so’s to a minimum and made everything better by making us crunchy tacos for dinner.
I took a bite of the crunchy deliciousness, and my bull drama terror completely disappeared. The fried corn tortillas were stuffed with flavorful ground beef, cheese, lettuce, tomatoes, salsa, and avocados, and that’s when my love affair with crunchy tacos began.
I thought everyone made tacos like my mama's until I was a young adult. I was grocery shopping with my college roommate for taco ingredients when she put a box of taco shells in our basket. I had no idea that tacos came pre-made and that’s how most people made them. Well, anyway, I put the box back and taught my roommate just how easy it was to make crunchy taco goodness from corn or flour tortillas, corn oil, and a skillet.
I often make crunchy tacos for friends and family, and I may be guilty of spreading the taco-love obsession! But let me warn you, once you or your loved ones try these, you will forever be making homemade taco shells; there’s no going back!
Our homemade crunchy taco recipe calls for a customizable mix of fillings and toppings. Favorites include ground beef, mashed potatoes, shredded chicken, and grilled veggies. Toppings include minced serrano or jalapeño peppers, grated cheddar cheese, cilantro, onions, lettuce, and sour cream.
Crunchy Taco Recipe
Tools
large skillet or my favorite frying pan -
long tongs -
wooden spoon -
glass measuring cup -
casserole dish -
parchment paper -
Ingredients
Crunchy taco shells
12 King Size Corn Tortillas (Guererro Yellow Tortillas) at room temperature
1 cup Corn Oil or Avocado Oil
Taco fillings
Hamburger & Onions Recipe -
Shredded Chicken Recipe -
Taco Toppings
Guacamole -
Salsa Fresca -
Grated Mexican Cheese Blend
Chopped tomatoes
Finely chopped cilantro
Diced jalapenos & serranos peppers
Diced onions
Finely diced lettuce
Sour Cream
Directions
1. Set up a taco assembly line with all the toppings in small bowls on a table or counter.
2. Warm filling (hamburger, shredded chicken, veggies, etc.) in a skillet, turn it off, and leave it on the stove.
3. Place parchment paper on the casserole dish.
4. Place oil in skillet and turn burner to medium heat
5. Test the oil temperature by placing the flat wooden spoon in the oil. When the oil is ready, tiny bubbles will appear around the base of the wooden spoon.
6, Place tortilla in oil, dipping half in first for a few seconds, then fold over, making a shell shape.
7, Fry for a few minutes and turn over until golden brown
8. Remove the fried taco shell from the skillet with tongs, shake off excess oil, and place into a casserole dish lined with parchment paper.
9. Gently fill the taco shell with warm filling.
10. Add desired taco toppings, and enjoy!
Please reach out with any questions.
Happy Cooking!
Molé Mama
BLOG: molemama.com
INSTAGRAM: @mole_mama
FACEBOOK: /molemama
YOUTUBE: youtube.com/c/MoléMamaRecipes
Cooking With Love Podcast: YouTube, iTunes, Spotify, Sticher, Google Play
Filmed by Molé Mama
Edited by caronmodernmedia.com
Baked crunchy veggie tacos ✨
Baked crunchy veggie tacos✨
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For the Filling:▪️2 tsp Olive Oil▪️2 Medium Poblano Peppers, sliced in 1 strips▪️1/2 of a Medium Onion, diced▪️8 oz. Mushrooms, sliced thin▪️1 tsp Cumin▪️1 tsp Chili Powder▪️1/2 tsp Garlic Powder▪️1/2 tsp Kosher Salt▪️1/4 Cup Mild Green Salsa▪️3/4 Cup Refried Beans▪️
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For the Tacos:▪️2-3 Tbsp Avocado Oil▪️12 Corn Tortillas (I use @guerrerotortillas)▪️3/4 Cup Shredded Mexican Cheese▪️
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Optional Toppings:▪️Shredded Iceberg Lettuce▪️Diced Onion▪️Cilantro▪️Lime Wedges▪️Sour Cream▪️Salsa▪️
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????Vegan Modification: Leave out the cheese
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1️⃣ Preheat your oven (or air fryer) to 425°F
2️⃣ Sauté poblano peppers in olive oil over medium high heat for 2-3 mins; add the onion, spices, and salt and sauté for 2-3 more mins, then add the mushrooms and sauté 4-5 more minutes until all veggies are tender
3️⃣ Add the green salsa and refried beans and stir to combine; turn off the heat
4️⃣ Microwave 5 tortillas at a time between damp paper towels for 30-45 seconds until pliable (you can also heat them in the oven for a few mins if you don't have a micro) and coat a baking sheet with a generous amount of avocado oil
5️⃣ Coat the tortilla in oil on both sides by rubbing it on the baking sheet and then fill with a layer of cheese and a scoop of the veggie filling (don't over fill, you want space around the perimeter where there is no filling because they'll crisp up more); fold in half and repeat
6️⃣ Bake (or air fry) on convection 10-12 mins, flip, and bake for another 10-12 mins until deep golden brown and crispy (air fry / convection will take less time than regular bake).. the more brown they are the crispier they will be! Option to give them a spritz of spray oil half way through baking to get them even crispier
5️⃣ Let cool for 3-4 mins to crisp up and enjoy with the toppings of your choice
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⏲45 minute total prep + cook time
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Recipe makes 10-12 tacos (serves 2-3 people)
Make EXTRA CRUNCHY TACO SHELLS ???? for TACO TUESDAY | TACO RECIPE | TACO with GROUND BEEF ????
Do you want Extra Crunchy Taco Shells? All you have to do is Pre-Heat your oven to 350 degrees and bake the shells for 3-5 minutes...This will make very crunchy Taco Shells. You will see them start to crisp and smell yummy.
Simmer your Ground Beef, add your favorite seasonings, and add all of your toppings.
Once you bite into this TACO, you will hear the crunch, and taste the yumminess!! thank you so much for watching????
Happy Taco Tuesday!
Peace and Love, V.
#crunchytacoshells #tacorecipe #tacotuesday #letscookwithease #youtubecookingchannels #youtuberecipes
This Week's Recipe Demo: Crunchy Taco Bake
We love tacos, guys. Today we're sharing a new trick we learned that will get your taco shells crispy...
...plus you can eat multiple tacos at one time :) ...that is without having to make & eat them one by one.
Delicious Eating!
Peter & Sarah
CookingWithCSA.com