Taco Pockets Recipe

overhead shot of taco pockets on marble backdrop

Print Recipe

These taco pockets are fun to make and delicious to eat!

Prep Time30

Cook Time20

Total Time50

Course: Finger Food, Party Food

Cuisine: Mexican, Tex Mex

Servings: tacos

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Spatula/Turner

Ingredients

Filling

drizzle of Olive Oil
1 medium Onion, finely diced
2 cloves of Garlic, finely diced
500g / 1lb lean Minced/Ground Beef
2 tsp EACH: Paprika, Cumin
1 tsp Oregano
3/4 tsp Salt, or to taste
1/2 tsp EACH: Onion Powder, Garlic Powder, Sugar, Cayenne Pepper (halve the cayenne for mild spice)
1/4 tsp Black Pepper
1 heaped tbsp Tomato Puree (Tomato Paste in US)
2-3 tbsp Water

Tacos

5x 9-10" Flour Tortillas, halved
5x square slices of Cheddar, diagonally halved
Oil Spray, as needed
1x 150g/5oz pot of Sour Cream
2-3 tbsp Sriracha
Your Favourite Taco Toppings (see notes)

Instructions

Add a drizzle of oil to a large pan over medium heat. Add the onion and fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Add the beef and fry until completely browned, breaking it up with your wooden spoon as you go.
Stir in all of the seasoning then stir in the tomato puree and fry for a minute or so. Pour in 2-3 tbsp water (just eyeball it) and fry until it gets soaked up and the beef is nice and juicy. Remove the filling and place in a bowl to cool (preferably at least until it stops steaming). Clean out the pan or get a fresh one ready.
Lay half a wrap on a clean surface, and place a triangle of cheese in the centre of the wrap (make sure the side of the cheese and wrap are lined up). If you fold the bottom of the wrap over the cheese slice, both points should touch.
Top the cheese with beef, then fold the bottom of the wrap over to cover the filling and press down. Fold the whole thing to the right then tuck in the top to seal the pocket shut (see step-by-step photos above and video below for reference). Repeat with the remaining pockets.
Spray a large pan with oil and bring to a medium heat. Add half of the pockets and spray the tops with oil. Fry for 2-3 minutes each side until crispy. Repeat with the remaining pockets.
For the sauce, just combine the sour cream with your preferred amount of sriracha. Top the pockets with the sauce and your favourite toppings, then tuck in and enjoy!

Video

Notes

a) Seasoning - For ease, you could sub 1x packet of taco seasoning and adjust the seasoning to taste.

b) Beef - I originally tested this recipe with 12% beef, but found the oil seeped out of the pockets as they were frying. Not a huge deal and it didn't happen much, but just use a napkin to eat them. If you can get 5% it'll work better.

c) Toppings - I use lettuce, tomato, jalapeños, coriander/cilantro and lime juice, but go wild and use your favourite taco toppings!

d) Prep ahead - You can fold the pockets and tightly store in the fridge for a few days or the freezer for a month or so. From there, thaw in the fridge if frozen and toast in the pan for around 5 mins each side on low-medium. The slightly lower temp will make sure the filling heats up properly. In all cases make sure the beef is completely cool before you fold the pockets or they'll steam as they rest.

e) Make ahead - You can toast the pockets then leave to completely cool and store in the fridge or freezer. From there you can reheat doing the following:

From fridge in the air fryer at 180C/350F for around 8 mins.
From fridge in the oven at 180C/350F for around 10 mins.
From frozen in the air fryer at 180C/350F for around 10 mins.
From frozen in the oven at 180C/350F for around 12 mins.

These are the rough timings that worked for me, just make sure they're piping hot all the way through and you'll be good to go.

f) Calories - Per taco with no toppings assuming 1/2 tbsp olive oil and 5% beef.

Nutrition