Plain Mexican Tacos

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

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  • For taco shells:
  • 1 cup -fine maize flour
  • 1 cup- plain flour
  • salt
  • oil to deep fry
  • For bean filling:
  • 2 cups- beans (rajma) washed and soaked overnight
  • 1 tbsp- butter
  • 3 tbsp.- tomato ketchup
  • 2 tsp - red chilli powder
  • salt
  • 1 tsp- ground fresh cumin
  • 1/2 tsp - clove-cinnamon powder
  • For topping:
  • 2 -onions chopped
  • 1 -tomato chopped
  • 1 -cucumber chopped
  • 1 -small capsicum chopped
  • 2 tbsp - cabbage chopped
  • 1 sprig -spring onion chopped
  • 1- potato boiled, peeled, chopped
  • 4-5- salad leaves chopped
  • 1/2 cup -salsa dip
  • 1/2 cup- tomato ketchup
  • 1 cup -grated cheese

How to Make Plain Mexican Tacos

  • Mix flours and salt. Add some water knead to a pliable dough.
  • Divide and roll into 4-5 inch thin chapattis. Prick both sides with fork.
  • Arrange on a large cloth to air out.
  • Deep-fry one at a time till lightly golden.
  • Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all.
  • For bean filling:
  • Pressure cook rajma till well cooked. (approx. 7 whistles).
  • Drain and mash coarsely while hot. Keep aside 1 cup of the water.
  • Return mashed rajma to cooker directly.
  • Add drained water, all other ingredients and cooked till well blended.
  • Add some more water if required. Do not make watery.
  • Keep aside and use hot or warm.
  • For topping:
  • Mix all vegetables, add salt and pepper and toss lightly.
  • To serve:
  • Put a tbsp. of bean filling inside the taco.
  • Spread a tbsp. of topping
  • Dot topping with a tsp each of tomato ketchup and salsa dip.
  • Top with plenty of grated cheese.
  • Serve immediately.