Spicy Crispy Mexican Taco Pockets

why make this recipe

Spicy Crispy Mexican Taco Pockets are a delicious twist on traditional tacos. They are fun to make and perfect for gatherings, family dinners, or even a casual snack. With a flavorful filling wrapped in crisp dough, every bite is bursting with taste. Plus, they can be customized with your favorite toppings, making them great for everyone’s preferences.

how to make Spicy Crispy Mexican Taco Pockets

Ingredients :

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable oil
• 3/4 cup warm water
• 1 pound ground beef or turkey
• 1 packet taco seasoning mix
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 jalapeño, diced (optional for extra spice)
• Vegetable oil for frying
• Sour cream and salsa for serving

Directions :

1. In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
4. Add the taco seasoning mix and 1/2 cup water to the meat. Cook for another 5 minutes until the mixture thickens. Remove from heat.
5. Preheat vegetable oil in a deep pan for frying.
6. Divide the rested dough into 8 equal portions. Roll each portion into a ball and then flatten it into circles about 6 inches in diameter.
7. On one half of each dough circle, place 2 tablespoons of the cooked meat mixture, some shredded cheese, onions, diced tomatoes, cilantro, and jalapeños if using.
8. Fold the other half of the dough over the filling, pressing the edges with a fork to seal. Ensure it’s completely sealed to prevent filling from leaking.
9. Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
10. Remove from the oil and drain on paper towels.
11. Serve hot with sour cream and salsa on the side for dipping.

how to serve Spicy Crispy Mexican Taco Pockets

Serve these delicious taco pockets hot from the fryer. Arrange them on a platter for easy sharing. Pair them with a small bowl of sour cream and salsa, making them even more enjoyable. You can also include some extra toppings like guacamole or additional diced vegetables for a colorful spread.

how to store Spicy Crispy Mexican Taco Pockets

If you have any leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, pop them in the oven or an air fryer for a few minutes until they are warm and crispy again.

tips to make Spicy Crispy Mexican Taco Pockets

• Make sure to fully seal the edges of the taco pockets to keep all the filling inside.
• Adjust the spice level by adding more or less jalapeño based on your preference.
• You can make the dough ahead of time and keep it covered in the fridge for up to a day before using it.

variation

Consider using chicken or plant-based meat substitutes for a different filling option. You can also add black beans, corn, or peppers to the meat mixture for extra flavor and texture.

FAQs

1. Can I bake the Taco Pockets instead of frying them?
Yes, you can bake them! Brush the filled taco pockets with some oil and bake them in the oven at 400°F (200°C) for about 15-20 minutes or until they are golden brown.

2. How can I make the dough gluten-free?
To make gluten-free taco pockets, you can use a gluten-free flour blend instead of all-purpose flour.

3. Can I freeze these taco pockets?
Yes! You can freeze the assembled taco pockets before frying. Just make sure to separate them with parchment paper and store them in a freezer bag. When ready to eat, fry them directly from frozen, adding a minute or two to the cooking time.

Spicy Crispy Mexican Taco Pockets

A delicious twist on traditional tacos, these Spicy Crispy Mexican Taco Pockets are perfect for gatherings and customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 pieces

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable oil
• 3/4 cup warm water

For the Filling

• 1 pound ground beef or turkey
• 1 packet taco seasoning mix
• 1/2 cup water additional for the meat mixture
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 jalapeño diced (optional) for extra spice
• Vegetable oil for frying

For Serving

• Sour cream for dipping
• Salsa for dipping

Method

 

Preparation of Dough

1. In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Cooking the Filling

1. In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
2. Add the taco seasoning mix and 1/2 cup water to the meat. Cook for another 5 minutes until the mixture thickens. Remove from heat.

Assembling and Frying

1. Preheat vegetable oil in a deep pan for frying.
2. Divide the rested dough into 8 equal portions. Roll each portion into a ball and then flatten it into circles about 6 inches in diameter.
3. On one half of each dough circle, place 2 tablespoons of the cooked meat mixture, some shredded cheese, onions, diced tomatoes, cilantro, and jalapeños if using.
4. Fold the other half of the dough over the filling, pressing the edges with a fork to seal. Ensure it’s completely sealed to prevent filling from leaking.
5. Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
6. Remove from the oil and drain on paper towels.

Notes

Make sure to fully seal the edges of the taco pockets to keep all the filling inside. Adjust the spice level by adding more or less jalapeño based on your preference. You can make the dough ahead of time and keep it covered in the fridge for up to a day before using it.