Spicy Crispy Mexican Taco Pockets (Printable)
Golden crunchy tortilla pockets with spiced beef, melted cheese and fresh veggies
# Ingredient List:
→ Meats
01 - 10.5 oz ground beef
→ Vegetables
02 - 1 small red onion, finely chopped
03 - 1 jalapeño, seeded and finely chopped
04 - 3.5 oz canned corn, drained
05 - 1 small tomato, diced
06 - 2 cloves garlic, minced
07 - 1 oz fresh cilantro, chopped
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp ground coriander
12 - Salt and black pepper, to taste
→ Other Fillings
13 - 5.25 oz grated cheddar cheese
14 - 8 small flour tortillas
→ For Frying
15 - Vegetable oil, for frying
→ Optional Garnishes
16 - Sour cream
17 - Sliced avocado
18 - Lime wedges
# Steps:
01 - In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
02 - Add the onion, jalapeño, garlic, tomato, corn, and all spices. Sauté for 3-4 minutes, until vegetables are soft and fragrant. Adjust seasoning with salt and pepper.
03 - Remove from heat, stir in the chopped cilantro, and set aside to cool slightly.
04 - Lay out tortillas. Place about 2 heaping tablespoons of beef mixture and a generous sprinkle of cheddar cheese in the center of each.
05 - Fold tortilla edges over to form a sealed pocket (oval or square shape—secure with a toothpick if needed).
06 - Heat oil in a large frying pan over medium-high heat. Fry each taco pocket for 2-3 minutes per side, until golden and crispy. Drain on paper towels.
07 - Serve hot with sour cream, avocado, and lime wedges.
# Expert Tips:
01 -
- Everything gets wrapped up in one crispy package so every bite is balanced perfectly
- The filling can be made ahead and kept in the fridge for easy assembly later
- They are essentially handheld tacos that do not fall apart while you eat them
02 -
- Hot oil splatters when pockets go in so stand back slightly and lower them gently
- Do not overfill or the cheese will leak out during frying and make a mess
- Let the filling cool enough to handle before wrapping or you will burn your fingers
03 -
- Double the filling recipe and freeze half for next time
- Use a pizza cutter to trim any messy edges after frying for a cleaner look