4.8 from 30 votes
Taco Dorados
Taco Dorados are flavorful tacos made with a crispy taco shell. Crispy, chewy tacos shells that are a family favorite and easy to make.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 475 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Tacos:
- 1 lb ground beef
- 2 tsp minced garlic
- 1/2 white onion finely diced
- 2 Tbsp taco seasoning mix
- 2 cups shredded cheddar cheese divided
- 12 corn tortillas
- Vegetable Oil for frying the tortillas
Toppings:
- 1 cup shredded lettuce
- 2 tomatoes diced
Instructions
- Brown the ground beef with the diced onions until cooked through. Drain off any excess grease. Then add in the minced garlic and cook for 1 minute until the garlic is aromatic.
- Then stir in the taco seasoning and 1 cup of the shredded cheese. Stir and cook on low for a few minutes until the cheese is melted.
- Heat the corn tortillas in the microwave for 60-90 seconds until the tortillas are pliable and easy to work with without breaking.
- Then fill each tortilla with approximately 1 1/2 tablespoon of the beef mixture. Fold each tortilla in half to form a moon shape and press down to evenly distribute the meat mixture throughout the tortillas.
- Continue this process until all the tortillas have been prepared.
- Heat approximately 1 inch Vegetable oil in a large skillet over medium high heat. Then gently place the prepared tacos in the oil. Cook for 2-3 minutes until the one side of the tortillas is browned and crispy. Then gently flip the taco and cook the opposite for 2-3 minutes until browned. You will likely need to work in batches depending on the size of your skillet.
- Once the tacos are browned, move them to a paper towel lined plate to soak up the excess oil.
- Continue this process until all the tacos are fried.
- Then serve the tacos topped with the shredded lettuce, tomatoes and remaining cheddar cheese. Serve warm and enjoy!
Cup of Yum
Notes
- Make sure to heat the corn tortillas in the microwave before preparing the tacos so that they do not break when forming the tacos. I used vegetable oil for the frying, but you can use your favorite type of cooking oil (canola oil, coconut oil or peanut oil would work as well).
- *These are best served fresh as they are still crispy and delicious but you can refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
28g
(9%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
391mg
(16%)
Potassium
461mg
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
859IU
(17%)
Vitamin C
7mg
(8%)
Calcium
332mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 391mg | 16% |
| Potassium | 461mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 332mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.