Go Back
–+ servings
Spicy Crispy Mexican Taco

Deliciously Spicy Crispy Mexican Taco Pockets at Home

These Spicy Crispy Mexican Taco Pockets are a delightful and quick homemade option for anyone craving tacos.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 taco pockets
Course: Snacks
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 1 teaspoon Salt Use sea salt for a subtle difference.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 3 tablespoons Vegetable Oil Can substitute with canola or peanut oil.
  • ½ cup Warm Water Room temperature can work if warm isn't available.
For the Filling
  • 1 pound Ground Beef or Turkey Lean ground chicken can be substituted.
  • 1 packet Taco Seasoning Mix Use homemade or store-bought.
  • 1 cup Shredded Cheddar Cheese Substitute with Monterey Jack or vegan cheese.
  • 1 medium Chopped Onion Green onions can be used for milder flavor.
  • 1 cup Diced Tomatoes Fire-roasted tomatoes can be used for more flavor.
  • ¼ cup Chopped Cilantro Can be omitted.
  • 1 medium Diced Jalapeño Optional; substitute with banana peppers for milder taste.
For Frying
  • 2 inches Vegetable Oil High smoke point is ideal for frying.
For Serving
  • 1 cup Sour Cream Can substitute with Greek yogurt.
  • 1 cup Salsa

Equipment

  • Mixing bowl
  • Skillet
  • deep frying pan
  • Kitchen thermometer
  • Rolling Pin
  • slotted spoon

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine flour, salt, and baking powder. Add vegetable oil and warm water, stirring until cohesive. Knead for 5 minutes, cover, and let rest for 30 minutes.
  2. Heat a skillet over medium heat. Cook ground beef or turkey until browned, about 5–7 minutes. Drain fat, add taco seasoning and water, cooking for an additional 3–4 minutes.
  3. In a deep frying pan, heat vegetable oil to 350°F. Ensure the oil is hot enough for crispy pockets.
  4. Divide dough into 8 portions. Roll each into a 6-inch round and stack with parchment paper.
  5. Fill one half of each dough round with the meat mixture, cheese, onions, tomatoes, and optional jalapeños. Fold and seal the edges.
  6. Fry taco pockets for about 3–4 minutes on each side until golden brown. Drain on paper towels.
  7. Serve hot with sour cream and salsa.

Nutrition

Serving: 1taco pocketCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Experiment with fillings and ensure your oil temperature is appropriate for crispy results.

Tried this recipe?

Let us know how it was!