Crispy Rolled Tacos
Crispy Rolled Tacos are your favorite taco filling stuffed in a tortilla and fried to perfection. They’re great for Taco Tuesday, movie night, or Game Day!
Crispy Rolled Tacos are nothing new, and I am not qualified to go into the origins and history of taquitos.
I’m sharing my version with you and showing you how you can serve these to your people at your next Taco Party!
Whether you know these as flautas or taquitos, they’re so yummy!
How to Make Crispy Rolled Tacos
If you’re looking for an upgrade to Taco Tuesday, try rolling your soft tacos up and shallow-frying them.
You can dip them in your favorite taco sauces or top them with lettuce and sour cream!
Start with a flour or corn tortilla. That is total preference.
My personal preference is using a flour tortilla.
I like to add a little layer of cheese on the tortilla, then the filling.
I used leftover shredded beef. No, I don’t have a recipe for it!
In the past, I’ve made these homemade flautas with ground beef taco meat. Just the usual ground beef simmered with taco seasoning. Nothing fancy, y’all!
Roll the cheese and meat filling up into your tortilla. No need to tuck in the sides; just leave them open.
Using large tortillas, you might need a toothpick to hold everything together.
I just put the “seam side” down in the skillet so it doesn’t come open.
Yes, some filling might fall out, but that’s okay!
Shallow-fry these in vegetable oil until they’re crisp on all sides. I like to keep them rolling in the oil!
Drain on a paper towel-lined sheet tray.
If you want to make these ahead of time, let them cool over a wire rack on your sheet pan. Then, reheat in the air fryer or oven on the rack.
This allows air to circulate the rolled taco, so it stays crispy! Yay.
I served these on my Taco Tower recently, and they were a hit!
How to Bake Rolled Tacos
If you’re wanting to bake these crispy tacos, here’s how you’ll do it.
Preheat your oven to 425 degrees, and place your rolled tacos on the sheet pan.
I suggest using toothpicks to hold the tacos together!
Spray with an oil of choice, then bake at 425 degrees for 15-20 minutes.
I prefer to flip mine halfway through so they’re crispy all over!
Print
Crispy Rolled Tacos
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8+ 1x
- Category: main dish
- Method: stove top
- Cuisine: mexican
Ingredients
- 1 lb. Meat Mixture (see note!)
- 2 cups Shredded Cheddar Cheese
- Flour or Corn Tortillas usually one package will do! (I like the fajita-sized tortilla!)
- Vegetable Oil for frying
Instructions
- On a clean work surface, lay out one tortilla.
- Add 1-2 tablespoons of cheese in the center of the tortilla.
- Top with 1-2 tablespoons of the meat mixture.
- Roll the tortilla up over it, pulling back slightly to keep everything contained well.
- If you feel like you need to secure with a toothpick, go for it!
- Get all your rolled tacos ready for the fryer before you start frying.
- Preheat your vegetable oil (about an inch up your skillet) to 350 degrees.
- Gently place the rolled tacos into the oil and fry on all sides until golden brown.
- Pro Tip: Once you’ve added 4-5 to your skillet, go back to the first one and start rolling around to keep them moving. Work your way “down the line” over and over.
- Remove the crispy rolled tacos from the oil and drain on a paper towel or wire rack.
- Serve with shredded lettuce, salsa, sour cream, or any of your favorite taco toppings!
Notes
For your meat mixture, you could use ground beef, chicken, shredded beef, etc.
