Ingredients
Method
- In a large skillet over medium-high heat, cook the ground beef or turkey until browned and fully cooked, about 6-8 minutes. Drain excess fat and stir in taco seasoning with 1/4 cup water. Simmer for 2 minutes until thickened.
- Dip one rice paper sheet into warm water for 3-5 seconds until slightly softened but still firm. Do not oversoak or it will tear easily.
- Fold the softened rice paper in half to create a taco shell shape. Press gently to form a crease.
- Heat cooking oil in a skillet over medium heat. Carefully place the folded rice paper into the oil and fry for 1-2 minutes per side until golden and crispy. Hold the shell slightly open with tongs while frying to maintain taco shape. Drain on paper towels.
- Once shells are cool enough to handle, fill each crispy rice paper taco with seasoned meat, shredded lettuce, cheese, and diced tomatoes.
- Top with sour cream and salsa. Serve immediately while shells are crispy and enjoy your rice paper tacos.
Nutrition
Notes
Do not oversoak the rice paper or it will become too soft and tear when frying. Work quickly when forming the shells as rice paper dries fast. You can prepare multiple shells at once by keeping them separated on parchment paper before frying. These tacos are best served immediately as the shells lose crispiness over time.