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Crispy Flour Tacos

Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.
Prep Time20 mins
Cook Time2 mins
Course: Main Course
Cuisine: Mexican, Southwest, Vegetarian
Keyword: 30 Minute Dinner, Flour Tacos, Mexican Restaurant Food
Servings: 1

Ingredients

Lime Crema

  • 1/2 cup sour cream
  • 1/2 lime juiced, zested
  • 1 pinch salt

Pico de Gallo

  • 1/2 sweet yellow onion
  • 1/2 serrano pepper diced, seeds removed
  • 1 lime juiced
  • 3-4 large vine ripened tomatoes diced
  • 1/4 cup cilantro chopped
  • 1 clove garlic minced
  • 1 pinch salt
  • 1 generous pinch pepper

Cumin Spiced Black Beans

  • 1 can black beans
  • 1/2 tsp cumin
  • 1 pinch salt

Other Ingredients

  • 4 medium sized flour tortillas
  • 1 cup vegetable oil
  • 3-4 radish sliced
  • 1 avocado sliced
  • 1/4 head iceberg lettuce shredded
  • 1-2 cups Pepper Jack cheese shredded

Instructions

Lime Crema

  • Combine sour cream, lime juice, lime zest and salt in a ziplock. Cut point of bag off to make squeezable applicator.

Pico de Gallo

  • Place onion and serrano pepper in a bowl. Squeeze juice of one lime over and mix together.
  • Add remaining ingredients and toss to combine.

Cumin Spiced Black Beans

  • Empty can of black beans into a small pan. Add cumin and salt. heat on medium until warmed.

Crispy Flour Tacos

  • Heat oil in a small (tortilla sized) pan over medium high heat.
  • Using tongs, place tortilla in hot oil, and as it cooks, fold over to create a 'taco' shape.
  • Remove to wire rack and repeat with remaining tortillas.
  • When you have all the tortillas cooked, stuff them with black beans, lettuce, radish, avocado, pico de gallo and lime crema on top.