Spicy Crispy Mexican Taco Pockets (Printable)

Crispy fried tortilla pockets stuffed with spiced beef, cheese, and vegetables for a satisfying handheld meal.

# What You Need:

→ 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

# How-To:

01 - Heat a large skillet over medium heat and cook the ground beef until browned. Drain excess fat and set aside.
02 - Add the onion, jalapeño, garlic, tomato, corn, cumin, smoked paprika, chili powder, and coriander to the beef. Sauté for 3-4 minutes until vegetables are soft and fragrant. Season with salt and black pepper to taste.
03 - Remove from heat and stir in the chopped cilantro. Let the filling cool slightly before assembling.
04 - Lay out tortillas on a flat surface. Place about 2 heaping tablespoons of beef mixture in the center of each tortilla, followed by a generous sprinkle of cheddar cheese.
05 - Fold tortilla edges over to form a sealed pocket in an oval or square shape. Secure with a toothpick if needed to prevent opening during frying.
06 - Pour vegetable oil into a large frying pan and heat over medium-high heat. Fry each taco pocket for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
07 - Serve hot with sour cream, sliced avocado, and fresh lime wedges on the side.

# Expert Tips:

01 -
  • The crispy golden shell gives way to steamy spiced beef and oozing cheese in every bite
  • They come together faster than you can order takeout and taste infinitely better
02 -
  • Let the filling cool slightly before wrapping or the tortillas will get soggy and tear
  • Do not overfill the pockets or they will burst open in the hot oil
03 -
  • Use a splatter screen when frying to keep your stovetop from becoming an oil disaster zone
  • Keep finished pockets warm in a 200 degree Fahrenheit oven while frying the rest

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