Crispy Flour Tacos

Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.

When you crave restaurant style Mexican food….but you’re stuck at home. These Crispy Flour Tacos are for YOU! And I know this because my son took one bite and said “Mom, this is JUST LIKE the Mexican restaurant – Can we have this all the time?”

We have a family tradition of every payday Friday, treating our family to dinner at the local Mexican restaurant. We really LOVE Mexican food. Over the years, I’ve learned to create my own Mexican inspired creations at home…you know, for those Fridays in between.

This recipe is SUPER customizable (is that a word? IDK I’m going with it) I use a medium size flour tortilla, fry it in vegetable oil so it puffs up and creates a nice pocket to stuff with your favorite fillings. This version is #vegetarian but you can fill with ground beef, chicken or even shrimp.

Make It Your Own:

• Use ground beef or chicken seasoned with your favorite taco seasoning
• Stuff with shrimp coated in adobo sauce
• Use refried beans instead of black beans

Print

Crispy Flour Tacos

Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.

Course Main Course

Cuisine Mexican, Southwest, Vegetarian

Keyword 30 Minute Dinner, Flour Tacos, Mexican Restaurant Food

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Servings 1

Ingredients

Lime Crema

• 1/2 cup sour cream
• 1/2 lime juiced, zested
• 1 pinch salt

Pico de Gallo

• 1/2 sweet yellow onion
• 1/2 serrano pepper diced, seeds removed
• 1 lime juiced
• 3-4 large vine ripened tomatoes diced
• 1/4 cup cilantro chopped
• 1 clove garlic minced
• 1 pinch salt
• 1 generous pinch pepper

Cumin Spiced Black Beans

• 1 can black beans
• 1/2 tsp cumin
• 1 pinch salt

Other Ingredients

• 4 medium sized flour tortillas
• 1 cup vegetable oil
• 3-4 radish sliced
• 1 avocado sliced
• 1/4 head iceberg lettuce shredded
• 1-2 cups Pepper Jack cheese shredded

Instructions

Lime Crema

• Combine sour cream, lime juice, lime zest and salt in a ziplock. Cut point of bag off to make squeezable applicator.

Pico de Gallo

• Place onion and serrano pepper in a bowl. Squeeze juice of one lime over and mix together.
• Add remaining ingredients and toss to combine.

Cumin Spiced Black Beans

• Empty can of black beans into a small pan. Add cumin and salt. heat on medium until warmed.

Crispy Flour Tacos

• Heat oil in a small (tortilla sized) pan over medium high heat.
• Using tongs, place tortilla in hot oil, and as it cooks, fold over to create a 'taco' shape.
• Remove to wire rack and repeat with remaining tortillas.
• When you have all the tortillas cooked, stuff them with black beans, lettuce, radish, avocado, pico de gallo and lime crema on top.