Tacos Dorados (aka Taquitos): Crispy, Golden, and Seriously Good
Sometimes, the most satisfying meals are the ones that don’t try too hard. Tacos dorados—also called taquitos in some parts of the U.S.—are just that. Rolled-up tortillas stuffed with something delicious, pan-fried (or deep-fried) until golden, and topped with all the good stuff. You know… shredded lettuce, Mexican crema, crumbled queso, salsa, maybe a little guac if you’re going all in.
They’re crunchy, comforting, and easy to customize. And best of all? They work whether you’re feeding a crowd or just craving a cozy dinner for one.
Let’s get into it.
🕒 Time & Servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: ~30 minutes
- Serves: 4 (makes 10–12 tacos)
📝 Ingredients
For the Tacos:
- 10–12 small corn tortillas (slightly warmed so they’re pliable)
- 2 cups cooked shredded chicken or mashed potatoes (or a mix)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Salt and pepper to taste
- Oil for frying (vegetable or avocado oil)
Toppings:
- Shredded lettuce
- Mexican crema or sour cream
- Salsa or pico de gallo
- Queso fresco or cotija cheese
- Avocado slices or guacamole
- Fresh cilantro (optional)
👩🍳 Instructions
- Prep the filling:
In a bowl, mix the chicken or mashed potatoes with the cheese. Add salt and pepper to taste. Keep it simple—you want the crispy shell and toppings to shine too. - Warm the tortillas:
Briefly warm the tortillas on a skillet or in the microwave (covered with a damp towel) to make them soft enough to roll without cracking. - Roll the tacos:
Place 2 tablespoons of filling onto one edge of each tortilla. Roll tightly and place seam-side down. You can secure them with a toothpick if needed. - Fry until golden:
In a skillet, heat 1/2 inch of oil over medium heat. Fry 3–4 tacos at a time, seam-side down, turning occasionally until all sides are golden and crispy (about 2–3 minutes per side). Drain on a paper towel-lined plate. - Top and serve:
Arrange tacos on a plate. Add shredded lettuce, crema, salsa, cheese, and whatever toppings you like. Eat immediately while they’re hot and crunchy.
📌 Recipe Notes
- Corn tortillas are traditional and hold up better to frying than flour. If they crack, don’t worry—they’ll still taste good.
- Potato filling makes a great vegetarian version. You can also try beans, shredded beef, or even jackfruit.
- Don’t overload the filling—it can make the tacos hard to roll or cause them to burst while frying.
- Toothpicks help keep them from unrolling, especially if you’re working with stiffer tortillas.
🥡 Storage Tips
Best fresh—but if you’ve got leftovers, don’t toss them. Store the tacos in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F to bring back the crisp.
Toppings should be stored separately to keep the tacos from getting soggy.
Not freezer-friendly, unfortunately. The texture just doesn’t survive well after thawing.
🔍 Nutrition Breakdown (Per Serving — approx. 3 tacos)
- Calories: 430
- Protein: 18g
- Fat: 23g
- Carbs: 34g
- Fiber: 4g
- Sugar: 1g
- Sodium: 520mg
(Varies depending on the filling and toppings—this one’s based on shredded chicken + cheese.)
💡 Extra Tips to Make Them Just Right
- Warm the tortillas well—they’re less likely to crack and easier to roll.
- Use a shallow pan with enough oil to get an even fry, but not so much that you’re deep-frying unless you really want to.
- Want to make them lighter? Try baking them with a light oil spray or using an air fryer. They won’t be as crispy but still good.
- Prepping for a party? You can roll them ahead of time and fry just before serving.
🍽️ How to Serve
Tacos dorados are super versatile. Serve them on a platter with toppings on the side for a build-your-own vibe, or dress them up restaurant-style. Pair with:
- Mexican rice
- Refried beans
- Pickled jalapeños
- Fresh lime wedges
They also work well as appetizers or game day snacks—just cut them in half and serve with dipping sauces.
🔧 Kitchen Tools You’ll Need
- Large skillet or frying pan
- Tongs or slotted spoon
- Paper towels
- Mixing bowls
- Toothpicks (optional but helpful)
- Cutting board and knife
