Tacos Dorados, also known as “golden tacos” or “fried tacos,” are a beloved Mexican classic that brings irresistible crunch and satisfying flavor to every bite. These crispy tacos are made by filling corn tortillas with a savory mixture—often shredded chicken, beef, or potatoes—then tightly rolled or folded and fried until golden and crisp. The result is a crunchy exterior that contrasts perfectly with the tender, flavorful filling.
Tacos Dorados are a staple at family dinners and street food stalls alike. They’re versatile, easy to prep in bulk, and endlessly customizable with toppings like shredded lettuce, crema, cheese, salsa, and avocado. Whether you’re planning a party, weeknight dinner, or meal prep session, these tacos bring comfort and crunch in every bite.
For more delicious comfort foods, check out Tuscan Garlic Chicken Pita Pizzas or these hearty Stuffed Meatballs in Guinness Gravy.
Credit: https://www.pinterest.com/pin/25332816646159489/
Ingredients You Will Need
For the Filling:
- Shredded cooked chicken – 2 cups
(Can also use shredded beef, ground meat, or mashed potatoes.) - Garlic powder – 1 tsp
(Adds aromatic depth.) - Onion powder – ½ tsp
(Enhances the flavor without fresh onions.) - Salt and pepper – to taste
- Mexican blend cheese (optional) – ½ cup
(For added richness in the filling.)
For the Tacos:
- Corn tortillas – 12
(Use warm, pliable tortillas to avoid cracking when folding.) - Oil for frying – about 1 cup
(Vegetable, canola, or avocado oil works best.)
For the Toppings:
- Shredded lettuce
- Mexican crema or sour cream
- Crumbled queso fresco or shredded cheddar
- Sliced avocado or guacamole
- Salsa (tomato, verde, or chipotle)
- Chopped fresh cilantro
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Serves: 4 (makes 12 tacos)
Equipment You’ll Need
- Skillet or frying pan
- Tongs
- Paper towels
- Mixing bowl
- Toothpicks (optional, for securing tacos)
- Slotted spoon or spider strainer
How to Make Tacos Dorados: Step-by-Step
1. Prepare the Filling
In a mixing bowl, combine the shredded cooked chicken with garlic powder, onion powder, salt, pepper, and cheese if using. Stir to evenly coat the meat with the seasonings.
2. Soften the Tortillas
Warm the corn tortillas in a microwave or on a skillet for a few seconds until soft and pliable. This step helps prevent them from tearing when rolled or folded.
3. Assemble the Tacos
Place 2–3 tablespoons of the filling in the center of each tortilla. Roll tightly (or fold in half) and secure with a toothpick if needed to hold them closed during frying.
4. Fry Until Golden
Heat oil in a skillet over medium heat until shimmering (about 350°F). Carefully place tacos in the pan seam-side down, a few at a time. Fry for 2–3 minutes per side, or until golden brown and crispy.
5. Drain and Cool
Transfer the fried tacos to a paper towel-lined plate to drain excess oil. Remove toothpicks before serving.
6. Add Toppings and Serve
Top the tacos with shredded lettuce, crema, cheese, salsa, avocado, and cilantro. Serve immediately while still hot and crispy.
Nutritional Information (Per Serving: 3 tacos)
- Calories: 460
- Protein: 26g
- Fat: 28g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 1g
- Cholesterol: 75mg
- Sodium: 490mg
Tips and Variations
Filling Swap: Use mashed potatoes for a vegetarian version, or try ground beef seasoned with taco spices.
Baked Alternative: Brush tacos lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway for even crispness.
Air Fryer Option: Cook at 375°F for 10–12 minutes, flipping once, until crispy.
Tortilla Tip: Warm tortillas in a damp towel to prevent cracking while rolling.
Make Ahead: Prepare the filling and assemble tacos ahead of time; fry just before serving.
How to Store and Reheat
Refrigerator: Store leftover tacos in an airtight container for up to 3 days.
Freezer: Freeze rolled but unfried tacos in a zip-top bag for up to 2 months. Fry straight from frozen, adding a few extra minutes.
Reheat: Crisp in the oven or air fryer to maintain texture.
Why You’ll Love This Recipe
Tacos Dorados offer the ultimate contrast in textures—crispy on the outside and tender, savory inside. They’re endlessly customizable with your favorite proteins, vegetables, or cheeses. These golden tacos are also a fantastic make-ahead option for parties or quick meals, and they reheat beautifully for lunch the next day.
Credit: https://www.pinterest.com/pin/941041284667884504/
My Final Thoughts
Tacos Dorados are a true comfort food—warm, crispy, and deeply satisfying. I love how easy they are to adapt to whatever ingredients I have on hand, and the toppings allow everyone to customize their own plate. Whether served as a party appetizer or a full meal with rice and beans, they always disappear fast in my house.
Once you try making them, they’ll become a go-to recipe for those days when you want something crave-worthy but easy to put together. Just don’t forget the salsa and crema—they take these crispy tacos to the next level.
Frequently Asked Questions (FAQs)
Q: Can I use flour tortillas instead of corn?
A: It’s best to use corn tortillas, as they crisp up better when fried. Flour tortillas may get too chewy or greasy.
Q: What’s the difference between Tacos Dorados and Taquitos?
A: Tacos Dorados can be rolled or folded and typically use corn tortillas, while taquitos are smaller rolled tacos often made with specific fillings and tightly rolled.
Q: Can I bake these instead of frying?
A: Yes, brush them with oil and bake at 400°F until golden and crispy, about 15–20 minutes.
Q: Are they spicy?
A: Not by default. The spice level comes from your filling or toppings. Add jalapeños or hot salsa for heat.
Q: How can I keep them crispy for serving?
A: Place cooked tacos on a wire rack in a warm oven (200°F) to keep them crisp until ready to serve.
If you’re looking for more bold, cheesy, and comforting meals with a Mexican twist, don’t miss these Chile Relleno Enchiladas—they’re just as crave-worthy.
Tacos Dorados
Ingredients
Method
- Prepare the Filling:
- In a skillet over medium heat, cook onion until softened (about 3 minutes). Add garlic and cook 1 minute more. Stir in beef or chicken and season with cumin, chili powder, salt, and pepper. Cook until heated through. Set aside.
- Soften the Tortillas:
- Warm tortillas slightly (in a microwave or skillet) to make them pliable and prevent tearing.
- Assemble the Tacos:
- Spoon 2–3 tablespoons of filling onto each tortilla. Fold in half or roll tightly and secure with a toothpick if necessary.
- Fry Until Golden:
- In a large skillet, heat ½ inch of oil over medium heat. Fry tacos in batches until golden and crispy on both sides, about 2–3 minutes per side. Drain on paper towels.
- Serve:
- Top with lettuce, crema, cheese, salsa, and your favorite garnishes. Serve hot.
Notes
- Use mashed seasoned potatoes or beans for a vegetarian version.
- You can bake these at 400°F for 15–20 minutes, brushing lightly with oil, for a lighter option.
- Great for meal prep — keep filling and tortillas separate until ready to cook.
- Leftover tacos can be reheated in the oven to maintain crispiness.
