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Jessie James Decker's Fried Tacos

Liz Schoch
Cook Time:
25 mins
Prep Time:
5 mins

Chef notes

Pretty much every family makes tacos at home because they are so easy and fun! What I especially love about these tacos from my new cookbook, "Just Feed Me," is the special trick I learned for frying up the tortillas.

If you can't decide between a soft tortilla or a hard taco shell, this recipe will be a real winner. I can’t imagine having Taco Tuesday any other way now!

Technique tips: Instead of getting packets of store-bought taco seasoning, create your own. A homemade version will contain a lot less sodium and you'll know exactly what's in it. 



Taco Filling
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 pound ground beef
  • 1 (10-ounce) can diced tomatoes and green chiles (like Ro-tel, mild)
  • 1/2 cup canned tomato sauce
  • 1 tablespoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Olive oil, for frying
  • 7 to 10 (6-inch) flour tortillas
  • Shredded Mexican cheese
  • Shredded romaine lettuce
  • Taco sauce or hot sauce


Make the filling:


In a large skillet, heat oil over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Do not let the onions caramelize. Add the beef and cook, breaking it apart with a wooden spoon or spatula until browned, about 7 minutes.


Drain excess drippings from the pan and stir in the Ro-tel tomatoes with green chiles. Add tomato sauce and mix into beef. Season meat mixture with chili powder, cumin, garlic powder, onion powder, salt and pepper to taste. Let simmer for at least 10 to 15 minutes on low while you fry the tacos. 

Assemble the tacos:


Pour 1 inch of oil into a high-sided skillet. (You may need to add more oil after you fry the first three tortillas.) Heat over medium heat until oil is shimmering.


When the oil is ready, add a tortilla and fry for 30 seconds to 1 minute. Flip with tongs and fry the other side. The tortilla should puff up and begin to brown slightly. Remove tortillas to paper towels to drain and repeat. The tortillas should be light golden brown, if you fry them for too long, they'll be harder to fold. 


Fill the fried taco shells with a scoop of the meat mixture, then top with shredded cheese, lettuce, taco sauce or hot sauce and any other toppings. Fold it in half before serving and enjoy right away.