I recently tried the Honduran-style crispy fried Tacos recipe. Recipe hunting is one of my favorite pastimes, and this traditional Honduran dish just arrived on my plate: crispy fried tacos. I like a crunchy shell with fresh toppings and a filling and was extremely eager to figure out how to make them at home. I researched and tried different ingredients and techniques and realized that the secret to a great crispy fried taco is in the preparation and frying process. I discovered that using the proper corn tortillas, baking them for the correct amount of time and also incorporating the proper spices made all of the difference in the taste & texture of the tacos.
Initially I made: corn tortillas, vegetable oil, chicken or ground beef, garlic, onions, cumin & chili powder. I used ground beef for my filling though you could work with shredded chicken or refried beans as a vegetarian choice. I seasoned the ground beef with cumin, chili powder, along with a bit of salt and cooked it in a pan till golden brown and cooked through. As the meat was cooking, I put together my toppings: sliced onions, shredded lettuce, diced tomatoes in addition to sour cream. You can add whatever toppings you want but these classic combinations worked well with the crispy fried tacos.
When my Honduran-style crispy fried Tacos recipe filling and toppings were finished, I prepared my tortillas. I heated around 1-2 inches vegetable oil in a big skillet over medium heat, putting a corn tortilla in the oil. I cooked the tortilla about thirty seconds per side until crisp and golden brown. I placed the tortilla on a paper towel-lined plate to drain extra oil, and repeated with the remainder of the tortillas. You may even cook your tortillas in the oven for a much healthier alternative though I found frying them provided them with more flavor and texture.
While I put together my Honduran-style crispy fried Tacos recipe, I spooned some of the seasoned ground beef onto a crunchy tortilla, then diced onions, shredded lettuce and diced tomatoes with each taco. I topped it with sour cream and some queso fresco (Honduran cheese).
You can personalize your tacos however you would like, but for me this blend of tastes and textures worked out nicely. I served my crispy fried tacos immediately, and was very pleased with the result. Crispy shell, filling, and fresh toppings – I loved them and will make them again. For an enjoyable brand new recipe check out this recipe: Honduran style crispy fried tacos – I am sure you will enjoy them as much as I do!
Ingredients For the Honduran-style Crispy Fried Tacos Recipe
Tacos
Cicken Breasts
Salt
Vegetable Oil
Onion
Tomato
Bell Pepper
Bouillon Granules
Black Pepper
Corn Tortillas
Vegetable Oil
Tomato Sauce
Water
Tomato Sauce
Chicken Bouillon Granules
Seasoned Salt
Cooking Instructions For the Ingredients For the Honduran-style Crispy Fried Tacos Recipe
Make the tacos: Putting chicken breasts and salt in a pot and adding water until it’s half full. When you put an instant-read thermometer in the middle and read at least 165 degrees F (74 degrees C), the food is done cooking. This should take about 15 minutes. Take it out of the pot and let it cool for about 5 minutes, until it’s easy to handle. Cut into very small pieces.
In a large pan over medium-low heat, heat 1 tablespoon of vegetable oil. Put in the tomato, onion, and bell pepper. Cook and stir for about two minutes, until the vegetables get soft. Add the bouillon granules, black pepper, and chopped chicken. Cook for about 5 minutes, or until the chicken is golden brown.
Put some of the chicken mix in the middle of each corn shell. Wrap the tortillas around the filling and use a stick to hold them together.
In a big saucepan or deep fryer, heat the oil to 350 degrees F (175 degrees C). It will take about two minutes on each side to fry each tortilla until it is golden and crispy. Put paper towels down to dry.
Make the sauce: In a small pot, bring water to a boil. Put in the bouillon cubes, seasoned salt, and tomato sauce. Between medium and high heat, stir the sauce often for about 5 minutes, or until it gets thicker. Put sauce on top of the tacos.
Helpful Suggestions for the Honduran-style Crispy Fried Tacos Recipe
When preparing Honduran-style crispy fried tacos, ensure your tortillas are fresh and pliable to prevent cracking during frying. Warm them slightly before filling to make them easier to handle. Choose well-seasoned fillings, as the crisp texture pairs well with bold flavours. Shredded chicken, beef, or pork are traditional options, but vegetarian fillings like spiced beans or sautéed vegetables can work just as well.
Use a moderate amount of filling to avoid overstuffing, which could lead to tearing during frying. Ensure your frying oil is at the right temperature, ideally around 350°F (175°C), to achieve the perfect crispy shell without absorbing excess oil. Once fried, drain the tacos on paper towels to remove excess grease. Serve them hot with toppings such as fresh cabbage slaw, tangy crema, crumbled cheese, and a splash of lime juice. For added flavour, pair the tacos with a spicy salsa or guacamole. To save time, prep fillings and toppings in advance, allowing you to focus on frying and assembling when ready to serve.
Storage Instructions for the Honduran-style Crispy Fried Tacos Recipe
Proper storage is essential to maintain the quality of leftover Honduran-style crispy fried tacos. First, allow the tacos to cool completely before storing them to prevent sogginess. Place the tacos in an airtight container, separating layers with parchment paper to avoid sticking. Store them in the refrigerator for up to 2–3 days. If you plan to keep them longer, consider freezing. Wrap each taco individually in plastic wrap or aluminium foil to preserve its crispness, then place them in a freezer-safe bag or container. Tacos can be frozen for up to a month.
When reheating, avoid the microwave, as it can make the shells soft. Instead, reheat them in an oven or toaster oven at 350°F (175°C) for 10–15 minutes to restore their crisp texture. Alternatively, use an air fryer for quick reheating while maintaining crunchiness. If the toppings have already been added, remove them before storing and reapply fresh toppings after reheating for the best taste and texture. By following these steps, you can enjoy the authentic flavours of your tacos even after storage.
5 FAQs for the Honduran-style Crispy Fried Tacos Recipe
Question: What are the best fillings for the Honduran-style Crispy Fried Tacos recipe?
A: The best fillings for the Honduran-style crispy fried tacos recipe include seasoned shredded chicken, beef, or pork. Vegetarian options like spiced beans or sautéed vegetables also work well. Choose fillings that are flavourful and easy to handle when frying.
Question: How can I make the tortillas pliable for the Honduran-style Crispy Fried Tacos recipe?
A: To make tortillas pliable for the Honduran-style crispy fried tacos recipe, warm them slightly on a skillet or in the microwave. This prevents cracking when folding and frying.
Question: What oil should I use for frying the Honduran-style Crispy Fried Tacos recipe?
A: Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying the Honduran-style crispy fried tacos recipe. This ensures a crispy shell without imparting unwanted flavours.
Question: How do I keep the Honduran-style Crispy Fried Tacos recipe crispy after frying?
A: To keep the Honduran-style crispy fried tacos recipe crispy after frying, drain them on paper towels and avoid stacking them while hot. Serve immediately for the best texture.
Question: Can the Honduran-style Crispy Fried Tacos recipe be made ahead of time?
A: Yes, you can prepare the fillings and toppings for the Honduran-style crispy fried tacos recipe ahead of time. Fry the tacos just before serving to maintain their crispy texture.
Honduran-style crispy fried Tacos recipe
Ingredients
Tacos
- 2 Cicken Breasts skinless boneless
- ½ tsp Salt or to taste
- 1 tbsp Vegetable Oil
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 1 Green Bell Pepper finely chopped
- 1 tsp Chicken Bouillon Granules
- ½ tsp Black Pepper ground
- 10 Corn Tortillas
- Vegetable Oil for frying
Tomato Sauce
- ¼ cup Water
- 6 oz Tomato Sauce
- ½ tsp Chicken Bouillon Granules
- ½ tsp Seasoned Salt
Instructions
- Make the tacos: Putting chicken breasts and salt in a pot and adding water until it's half full. When you put an instant-read thermometer in the middle and read at least 165 degrees F (74 degrees C), the food is done cooking. This should take about 15 minutes. Take it out of the pot and let it cool for about 5 minutes, until it's easy to handle. Cut into very small pieces.
- In a large pan over medium-low heat, heat 1 tablespoon of vegetable oil. Put in the tomato, onion, and bell pepper. Cook and stir for about two minutes, until the vegetables get soft. Add the bouillon granules, black pepper, and chopped chicken. Cook for about 5 minutes, or until the chicken is golden brown.
- Put some of the chicken mix in the middle of each corn shell. Wrap the tortillas around the filling and use a stick to hold them together.
- In a big saucepan or deep fryer, heat the oil to 350 degrees F (175 degrees C). It will take about two minutes on each side to fry each tortilla until it is golden and crispy. Put paper towels down to dry.
- Make the sauce: In a small pot, bring water to a boil. Put in the bouillon cubes, seasoned salt, and tomato sauce. Between medium and high heat, stir the sauce often for about 5 minutes, or until it gets thicker. Put sauce on top of the tacos.
1 comment
Great Tacos