Crispy Taco Fries (Loaded Tortilla Fries)
Tortilla strips fried into "fries," dusted with lemon pepper, and piled high with seasoned taco meat — top-five on the channel by daily views and one of the fastest recipes I make. One warning from the man himself: the strips cook in moments, so "don't turn your back on the skillet."
When I filmed this one, I opened by promising you'd be shocked with the twist — because at first glance these look like typical nacho cheese fries. Then you realize the "fries" are flour tortillas, cut into quarter-inch strips and fried until they're golden and sturdy enough to carry everything piled on top. That swap is the whole video.
I'll be real about the prep, too: dicing that onion had me crying — literally, I had to step away from the cutting board for a minute. And if it ever feels like I'm moving too fast in the video, don't worry, I got you — the full ingredient list is sitting right below this on the page. My verdict at the end of the shoot: it was a banger. I asked everybody in the comments whether they'd try it — now that the whole recipe is written out here, you've got no excuse.
Watch me make it — video from my YouTube channel
The recipe
Crispy Taco Fries (Loaded Tortilla Fries)
Ingredients
- 1 package (12 ct, 11 oz / 311g) Mission Street Tacos flour tortillas (street-taco size), cut into strips (1/4-inch wide)
- 1/2 onion, diced (1/4-inch cubes)
- 1 lb ground turkey
- onion powder, to taste
- garlic powder, to taste
- salt, to taste
- 1 packet taco seasoning (about 1 oz)
- water, a splash at a time as needed to loosen the taco seasoning
- 1 (10 oz) can Rotel diced tomatoes and green chilies; or any diced tomatoes
- canola oil, for frying
- lemon pepper seasoning, to taste (optional, for the fried tortilla strips)
- 1 cup shredded cheddar cheese
- 1/2 cup diced fresh tomatoes
- 1 jalapeño, sliced
- sour cream, for topping
How to Make It
- Cut the tortillas into 1/4-inch-wide strips and set aside.
- Dice 1/2 onion into 1/4-inch cubes and set aside.
- Heat a pan over medium heat.
- Sauté the diced onion until softened.
- Add the ground turkey (or ground beef) to the pan with the sautéed onion.
- Season with onion powder, garlic powder, and salt, to taste.
- Cook the meat, breaking it up, until browned through.
- Once the meat is browned, add 1 packet of taco seasoning and stir to coat.
- Add the Rotel (or any diced tomatoes) and stir until evenly blended into the meat.
- Add water a splash at a time to loosen the mixture — the taco seasoning makes it very thick.
- Cook for about 3 to 4 minutes, then set the meat mixture aside.
- Heat canola oil in a skillet to at least 350°F.
- Test-fry a couple of tortilla strips first to confirm the oil is hot enough but not too hot.
- Fry the tortilla strips in batches, shuffling them constantly so they do not stick together.
- Cook until crispy and golden brown, then remove and set aside.
- If desired, season the fried tortilla strips with lemon pepper for a little zest.
- Plate the tortilla fries, top with the taco meat, then add shredded cheddar, diced tomatoes, sliced jalapeño, and sour cream.
Curtis's Tips
- Ground beef works, but I prefer ground turkey — it's more lean, juicier, it's just a better taste.
- Don't skip the taco seasoning — "it gives it that taco flavor, you need that seasoning, trust me."
- Can't find Rotel? Any diced tomatoes will work.
- The water is there to loosen things up — the taco seasoning makes the mixture very thick. I like mine thick, so cook to the consistency you like.
- I use canola oil because it burns a lot slower; vegetable oil works as an alternative.
- Test a couple of tortilla strips before frying the whole batch to make sure the oil isn't too hot (or is hot enough).
- Don't leave the tortillas alone in the oil — keep shuffling them or they will stick together, and they cook really fast: "don't turn your back on the skillet."
- Fry to golden brown for extra crispiness — you'll be piling a lot on top and don't want the fries going soggy too soon.
- The video description suggests seasoning the fried strips with a blend of 1 tablespoon chili powder + 1 teaspoon each cumin, garlic powder, and paprika as an alternative to taco seasoning on the meat; that dry blend could also be used to dust the fries themselves.
Why this works
I fry these strips all the way to golden brown for one reason you can see on camera: everything that lands on top of them. Hot taco meat, cheddar, tomatoes, jalapeño, sour cream — a pale, half-fried strip goes soggy under all that, so the extra crispy texture is the point. Over in the pan, the taco seasoning goes in only after the turkey has browned, and after the tomatoes go in, the water follows, because that packet makes the mixture very thick and it needs loosening up.
- Ground turkey — beef works, but turkey is more lean, juicier — to me it's just a better taste.
- Taco seasoning — it's what gives the meat that taco flavor. You need that seasoning, trust me.
- Canola oil — I use it because it burns a lot slower, which matters when the strips fry this fast.
FAQ
Can I swap the ground turkey for beef?
Yes — I say it right in the video: you can use ground beef. I just like ground turkey better. It's more lean, juicier, it's just a better taste to me. Either way, season it the same: onion powder, garlic powder, and salt while it cooks down, then the taco seasoning once the meat has turned brown.
What if I can't find Rotel?
Any diced tomatoes will work. Stir them in until they're evenly blended into the meat, then move on to the water.
Why do you add water to the taco meat?
The taco seasoning makes the mixture very thick, so the water is just there to loosen it up. Add it, let everything cook for about three to four minutes, and stop where you like the consistency — I like mine thick.
How do I know the oil is hot enough for the strips?
Get the canola oil to at least 350°F, then test a couple of tortilla strips before you drop the whole batch — that trial run tells you whether it's too hot or hot enough. It's exactly how I did it on camera. Once they're in, keep shuffling them so they don't stick together, and stay with the skillet, because they cook really fast.
How do I keep the fries from going soggy under the toppings?
Fry them to golden brown. You can pull them at whatever texture you like, but you'll be adding a lot of stuff on top, and the crispier the strip, the longer it holds up. Want extra flavor on the fries themselves? Hit them with some lemon pepper seasoning for a little zest.
Estimated nutrition, per serving (recipe makes about 4 servings): ~710 calories · 36 g protein · 40 g fat · 51 g carbs. Computed from the ingredient list using standard reference values — an estimate, not a lab analysis; your exact brands and portions will vary.
