If you are looking for a soft taco recipe, then you have come to the right place. Soft tacos are a nice change of pace from the hard shell version.
So follow along and I will show you how to make your own soft shelled tacos.
Heat the oil on medium in a pan large enough to put the tortillas in flat. About an inch or so of oil will do. Enough to cover the tortilla.
When the oil is hot enough, dip 1 or 2 tortillas into the oil with the tongs and hold them there about 3 or 4 seconds.
How do you tell if the oil is hot enough? The best way to tell is to dip a tortilla into the oil and see if it bubbles.
Once you dip the tortillas in the oil for 4 seconds or so, place them onto a paper towel-covered plate. This will help absorb the excess oil. Place another paper towel on top to absorb that oil as well.
Now you are ready to fill your tacos. You will want to work quickly at this point because the tortilla will tend to cool off quickly.
With a slotted spoon, put a scoop of hot beef onto the tortilla. Add lettuce, tomato and cheese, in that order.
Once your tacos are filled, fold the tortilla in half. If you noticed that they don't want to stay folded and want to pop open, I have a couple of ideas for you. This could be the biggest challenge of this soft taco recipe.
Here are a couple of ways to fix that.
One way is to use toothpicks. You just stick toothpicks through the top of the tacos. Just make sure you warn your eaters in case they don't notice the toothpicks.
The second way is to add sour cream and/ or guacamole. These additions act as a sort of "glue" if you will. The tortillas stick to it and stay closed. End of problem!
This soft taco recipe is perfect severed with refried beans and rice. Let's not forget to add a little salsa too!
Click here for a Soft taco recipe with a twist. Well actually it's called taco soup. You will appreciate how quick, easy, and healthy this recipe is. You're going to love it!
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California