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Upside Down Puff Pastry Tacos Recipe

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3.9 from 32 reviews

These Upside Down Puff Pastry Tacos combine a crispy golden puff pastry shell filled with seasoned beef or salsa-coated chicken, melting cheese, and topped with a creamy sriracha sour cream sauce and your favorite taco toppings. A creative and delicious twist on traditional tacos, perfect for a fun and flavorful meal.

Ingredients

Beef Filling

  • Drizzle of Olive Oil
  • 500g / 1lb Lean Minced/Ground Beef
  • 1 heaped tbsp Tomato Puree (tomato paste in US)
  • 3 tbsp Taco Seasoning
  • 2-3 tbsp Water

Chicken Filling

  • 350g / 12.3oz Cooked Chicken, diced into small cubes
  • 1 1/2 tbsp Taco Seasoning
  • 100g / 3.5oz Salsa (Hot Doritos Salsa recommended)

Assembly

  • 2 sheets pre-rolled Puff Pastry
  • 200g / 7oz Cheese, grated
  • 1 Egg, beaten (for egg wash)

Sauce and Toppings

  • 1x 150g / 5oz pot Sour Cream
  • 2-3 tbsp Sriracha
  • Your Favorite Taco Toppings (e.g. chopped lettuce, diced tomatoes, sliced jalapeños, avocado, cilantro, lime wedges)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot and ready for baking the tacos.
  2. Cook Beef Filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground beef and break it up with a wooden spoon. When the beef starts to brown, stir in the taco seasoning and fry until fully cooked. Add tomato puree and water, cooking a minute longer until the water is absorbed and the mixture is thick and juicy. Let it cool if possible to avoid steaming during assembly.
  3. Prepare Chicken Filling: In a large bowl, combine diced cooked chicken with taco seasoning. Stir in salsa until chicken is well coated for a flavorful salsa chicken filling.
  4. Assemble Tacos: Line two baking trays with baking paper. Slice one sheet of puff pastry into 8 even rectangles and slice 2 more rectangles from the second sheet to make 10 total. On the baking paper, make 10 mounds of grated cheese arranged to match the pastry sizes. Top each cheese mound with either the beef or chicken filling as desired. Place puff pastry rectangles over each filling mound and press around edges just enough to seal (perfection isn’t required). Brush the tops with beaten egg to help browning.
  5. Bake: Bake in the preheated oven for 15 minutes or until the pastry is deep golden and crispy. The cheese should form a crust that allows the pastry to lift easily off the paper. If it sticks, either bake a bit longer or carefully cut around each taco and flip them individually to remove paper.
  6. Prepare Sauce and Serve: While baking, mix sour cream with sriracha to your preferred spice level for a creamy, tangy sauce. Once baked, add your favorite taco toppings and drizzle with the sriracha sour cream. Serve warm and enjoy your inventive puff pastry tacos!

Notes

  • You can save the leftover puff pastry for future recipes; it freezes well.
  • Use any cheese that melts well, such as cheddar, mozzarella, or Monterey Jack.
  • Customize taco toppings according to your preference – common options include lettuce, tomato, avocado, jalapeños, cilantro, and lime.
  • Let the beef filling cool slightly before assembly to prevent puff pastry from getting soggy.
  • Adjust the amount of sriracha in the sour cream sauce to suit your spice tolerance.
  • For a vegetarian version, substitute beef and chicken with sautéed mushrooms or a bean mixture with taco seasoning.

Find it online: https://recipethrive.com/upside-down-puff-pastry-tacos-recipe/