Description
Experience the crunch and warmth of Spicy Crispy Mexican Taco Pockets filled with seasoned meat, cheese, and fresh vegetables.
Ingredients
Scale
- 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)
- Vegetable oil for frying
- Sour cream and salsa for serving
Instructions
- Prepare the Dough: In a large bowl, combine the flour, salt, and baking powder. Add the vegetable oil and warm water, stirring until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes. Cover and let it rest for 30 minutes.
- Cook the Filling: In a skillet over medium heat, cook the ground meat until browned. Mix in taco seasoning and add 1/2 cup of water. Cook for another 5 minutes.
- Heat the Oil: Preheat vegetable oil in a deep pan to about 350°F.
- Shape the Taco Pockets: Divide the dough into 8 portions. Roll each into a circle about 6 inches in diameter.
- Fill the Pockets: Place 2 tablespoons of the meat mixture on one half of each circle. Add cheese, onions, tomatoes, cilantro, and jalapeños.
- Seal and Fry: Fold the dough over the filling, seal the edges with a fork, and fry until golden brown, about 3-4 minutes per side.
- Drain and Serve: Remove and drain on paper towels. Serve hot with sour cream and salsa.
Notes
Customize the filling to suit your taste, and consider baking as a healthier alternative. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 taco pocket
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg