Vegetarian Puffy Tacos Recipe
Our homemade corn tortillas are lightly fried & filled with Romaine lettuce hearts, guacamole, sour cream, shredded iceberg lettuce, shredded Cheddar cheese, fresh squeezed lime juice & tomatoes.
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Ingredients
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Tortillas
Filling
Method
Tortilla Preparation
Mix Ingredients
In a mixing bowl, combine corn masa harina, salt, and water. Mix until a soft dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
Shape Tortillas
Divide the dough into 10 equal balls. Press each ball between two pieces of parchment paper using a tortilla press or flatten with a rolling pin until about 1/8 inch thick.
Fry Tortillas
Heat oil in a large skillet over medium-high heat. Fry each tortilla for about 1-2 minutes on each side or until puffed and lightly golden. Remove and drain on paper towels.
Filling Preparation
Prepare Lettuce
Chop the Romaine lettuce hearts and shred the iceberg lettuce. Set aside.
Prepare Tomatoes
Dice the medium tomato and set aside in a bowl.
Prepare Guacamole and Sour Cream
If making homemade guacamole, mash ripe avocados and mix with lime juice, salt, and any additional spices to taste. Ensure sour cream is ready for serving.
Assembling Tacos
Fill Tortillas
Take a fried tortilla and fill it with a layer of shredded iceberg lettuce, followed by a generous scoop of guacamole, a dollop of sour cream, and diced tomatoes.
Garnish
Finish with a sprinkle of shredded Cheddar cheese and a squeeze of fresh lime juice. Serve immediately.
