just another day…but the rain pouring down is making me feel so special…a call from a distant loved one…cherishing the good old college memories..laughing at the crazy things we did back then…m smiling still…

To give the background score, i had a chirping bird…the smell of wet earth..a cup of my favorite green tea in hand..life is bliss!! amidst this setup i don’t feel like cooking an exhaustive meal but still wanna eat something different…ahhh… i look around and find this..

Had made a few Taco shells a couple of days back..i just decided to make the dips and here i have a nice and sumptuous appetizer…TEX-MEX TACOS…

the original recipe is by tarladalal…i have made my own adjustments and the result is indeed so delicious..



Preparation Time: 35 min.
Cooking Time: 40 min.
Serves 8 to10.


For the tacos

  • 1 cup maize flour (makai ka atta)
  • 1 cup plain flour (maida)
  • 3 tsp oil
  • oil for deep-frying

For the stuffing

  • Re-fried beans
  • 3 tomatoes, chopped
  • 3 spring onions, chopped
  • 1 1/2 cups shredded lettuce leaves
  • chopped cabbage (optional)
  • Shredded carrots (optional)
  • salt to taste

To be mixed into a red sauce

  • 1/3 cup tomato ketchup
  • 2 tsp red chili sauce


For the tacos

  • Mix the flours. Add the oil and salt and make a soft dough by adding warm water
  • Roll out thin rounds about 4″ (100 mm.) in diameter with the help of a little plain flour. Prick lightly with a fork.
  • Deep fry in hot oil on both sides and then bend into a ‘U’ shape while hot.
  • Store the tacos in an air-tight tin.

How to serve

  1. Make a red sauce by mixing the tomato ketchup and chilli sauce.
  2. Mix the chopped tomatoes, spring onions, lettuce leaves, cabbage and salt.
  3. In the fold of each taco, fill some refried beans, sprinkle some red sauce and fill with the chopped vegetables. Again sprinkle a little red sauce and serve.

Recipe by: www.abhiscookbook.wordpress.com

if you like the recipe..don’t forget to give me a Thumsup…thank you pal!!  www.facebook.com/abhiscookbook


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