crispy tacos

These Crispy Cauliflower Tacos with Chipotle Crema are the BEST tacos I&#039;ve ever made! They are served with a healthy kale cabbage slaw for an irresistible taco dish!

Crispy Cauliflower Tacos with Chipotle Crema

cauliflower

AP gluten free flour

almond milk

salt

black pepper

garlic powder

red pepper flakes

bread crumbs

kale (shredded)

carrots (shredded)

purple/red cabbage (shredded)

apple cider vinegar

raw cane sugar

salt black pepper

extra virgin olive oil

vegan greek yogurt

lime juice

tsp garlic

chipotle chili in adobo (finely minced)

paprika

6 " inch soft taco shells

avocado (sliced)

cilantro (chopped)

limes

Preheat oven to 450 degrees.

Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.

Remove florets from the cauliflower (aka don't use the stem).

Chop the cauliflower into smaller pieces to resemble the size of wings.

In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.

Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.

Bake for 22 minutes.

While baking, prepare the ingredients for the sauce by whisking together.

Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side. The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and serve immediately. Enjoy!

Tacos

Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.

Kale Cabbage Slaw

While cauliflower is baking, in a small food processor or with an immersion blender, blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.

Lime Crema

Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).

Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.

Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.

Drizzle the taco shells with the chipotle crema.

Serve with limes. Enjoy!

To Assemble Tacos

Crunch into the ultimate taco experience with our crispy beef tacos. Tender beef is seasoned to perfection, fried to a golden crisp, and served in a crunchy shell. Top it off with your favorite fixings and enjoy a flavor-packed meal that&#39;ll have you coming back for more.

Feed 4 for $20 Crispy Beef Tacos

corn tortillas

beef

yellow onion, diced

mozzarella

cilantro,

jalapenos

(1.25-ounce) pouch fajita seasoning

Salt and pepper,

Vegetable oil,

Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the ground beef and pickled jalapenos. Season with salt, pepper, and fajita seasoning.

Cook for 5-6 minutes until the beef is browned and fully cooked through. Use spatulas to move the beef to one side of the griddle.

Lay the tortillas onto the griddle top. Evenly divide the shredded cheese, beef, onions, and cilantro between the 28 tortillas. Toast until the cheese is slightly melted, then fold the tortillas over.

Cook the tacos on each side until very crispy. Serve immediately. 

The BEST crispy poblano chicken tacos! Corn tortillas are stuffed with cheese &amp; a smoky shredded chicken &amp; poblano mixture then baked until golden. They&#39;re crunchy on the outside, cheesy &amp; absolutely delicious inside! Serve them with creamy avocado-jalapeño salsa for a delicious &amp; easy meal!

Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa

1½ lbs. boneless skinless chicken thighs

olive oil

1½ tsp chili powder

tsp cumin

tsp smoked paprika

½ tsp black pepper

garlic cloves,

Tbsp cilantro, chopped (leaves & stems)

poblano peppers, deseeded & diced

white onion, thinly sliced

6-8 corn tortillas

Monterey jack cheese

Shredded lettuce,

Lime wedges,

avocado

jalapeño, deseeded & roughly chopped*

water

¼ cup cilantro, chopped (leaves & stems)

Tbsp white vinegar

Make the salsa. Add the avocado, jalapeño, water, cilantro, vinegar and salt to a food processor and blend until smooth. Cover and keep the salsa stored in the refrigerator until you’re ready to serve.

Cook the chicken. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.Add the chicken thighs, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, poblano peppers and onion to a large bowl and toss until fully coated. Arrange the chicken and veggies in your prepared dish (making sure everything is spread out). Bake for 20-22 minutes or until the chicken is cooked through and the veggies are tender. (The internal temperature of the chicken should be 165 degrees.)Once done, use 2 large forks to shred the chicken and mix the shredded chicken and veggies together in the dish.

Assemble the tacos. Turn your oven up to 425 degrees and line a large baking pan with parchment paper. Lay your tortillas out on the pan and spray them with cooking spray. Flip them over and bake for 2-3 minutes. (We need them just soft enough to fold over your filling.)Once done, take the pan out of the oven and layer each tortilla on one side with cheese, your shredded chicken mixture and a little more cheese. Fold the other side of the tortilla over your filling and press down gently to make it “stick.”

Bake. Once all of your tacos are made, place the pan back in the oven and bake for 15-17 minutes or until the cheese has melted and your tortillas are crispy.

Serve! Serve immediately with your avocado-jalapeño salsa and enjoy!

These absolutely amazing, yum, yum! Tried making with chicken breast and definitely better with the thigh meat

They have become a classic at home. Deliciosos. Thanks!!

Best tacos I have ever made or had. The salsa was also outstanding.

Made these last night and we loved them!  I used boneless skinless chicken breasts (my husband won't eat thighs) and the chicken was delicious.  Cooked until meat thermometer read 165 degrees (about 22 minutes at 400).  I used lime juice in place of the vinegar in the salsa and also added some orange juice (per a similar recipe for guac that I often make).  The crispy tacos with the cold salsa is a delicious combo.  Thank you for the recipe.  Excited to try your other recipes as well.

Hi! I honestly almost never comment on recipes but thought you'd like to know I tried this last night (after seeing @cleaneatfeed post on IG) and it was SO easy and SOO good. Definitely going in my regular recipe rotation. That sauce is a 10. Thx for the inspo!! Browsing through some of your other recipes as we speak :)

Wow! I am a San Diego native and Mexican food is everything to my family!  I made this recipe for a friend who lives in Germany that wanted one last Mexican food feast before heading home. This did not disappoint and she loved it. The avocado salsa was SO easy and was so good !!  Do not skip that.  My son and I just polished off leftovers which we heated in the air fryer.  Delish! This will be in my rotation now and I love this method for crispy tacos without frying. Thank you for a great recipe which I found on Instagram.  I will be checking out the rest of your site for more gems.

You are right! These tasted just like a Mexican Restaurant!  The best tacos I ever made! Lots of slicing and dicing, but it was well worth it!  I also used lime juice in stead of vinegar, fantastic!  Excellent recipe!

Tacos Dorados are among my favorite Mexican food! They have a unique texture and taste with so many flavors combined. You can add your favorite filling and just make sure you make 3 to 4 per people. Everyone will want more!

Tacos Dorados (Crunchy Tacos)

potatoes

onions (finely chopped)

¼ tsp chicken or beef bullion

¼ tsp garlic salt

½ tsp kosher salt

Tbsp flour

In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.

In a medium bowl, mash the potatoes with a fork or potato masher.

Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.

In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.

Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.

Make the filling

Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!

With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)

Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!

Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.

Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.

Frying the tacos

Hi! These are my favorite. If I’m going to make my own corn tortillas with Maseca, can I add filling to my tortillas when they are in a dough state and fry? Or would I have to cook the tortillas first?

My first run…This was very good. 
My second run. 
I stopped, re-read all, and made everything suggested. Everything! Wow!
Chile de arbol salsa really brought it all together. I made this early. I wanted the flavor, not the heat. But the extra spice made the consume pop. I am also addicted to your creama. I use mayonnaise. 
We use cabbage over lettuce, and we have eaten more radish in the last month than forty years.
This was hands down awesome!
Now! I know why this is your favorite!

Considering this combines two of my favorite foods — potatoes and tacos — I'm sure I'd love tacos dorados. Can't wait to give them a try!

I'm drooling. These look fantastic and I can't wait to try them for my family. Thank you for sharing another awesome recipe.

Yassssss! So much goodness in one recipe!

A combination of tacos and mashed potatoes? Sign me up! I haven't heard of this dish before but now I'm beyond excited to try it out. Thanks for sharing!

Rica tradición mexicana: Tacos dorados !! una delicia!! Gracias Ana por compartir la receta !!

Absolutely mouth watering good.  What type of potato do you use doll? I've been using the Yukon gold. I soak my chopped potatoes in water to release the starch (with skin). Then I rinse and "steam" them. Beautiful texture.

Deliciosas todas tus recetas ????  ⭐️⭐️⭐️⭐️⭐️                          Muchas gracias!! ?.                     Happy birthday Ana !!  ?????

These tacos look amazing! I am looking forward to making them, yum!

These look truly incredible and I have pinned them to make next week.

These tacos look amazing. These are making me really miss Mexico now!

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