Uploaded August 2026 | Updated September 2026, 3 weeks ago
Growing up, taco night for Molly meant a box mix with hard corn shells, a taco seasoning packet and her mother’s signature meat of choice: ground turkey! This is her homemade version of that, but instead of hard-shell tacos, she’s upping the ante with pan-fried, chewy flour ones. It’s the taco night of her nostalgic dreams… mmm.
#MollyYeh #GirlMeetsFarm #FoodNetwork #TurkeyTacos #Tacos
Get the recipe ▶ foodtv.com/4gphZ0e
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Flour Shell Turkey Tacos
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 12 tacos
Ingredients
2 tablespoons (25 grams) neutral oil, plus more for frying
12 street taco-size flour tortillas
Kosher salt
1 pound (454 grams) ground turkey
1 medium onion, finely chopped
3 tablespoons (45 grams) tomato paste
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
1 1/2 cups (360 grams) beer
1 tablespoon (15 grams) cider vinegar
Shredded Cheddar, shredded lettuce, sour cream, chopped scallions, red salsa, lime wedges and fresh cilantro leaves, for serving
Directions
For the taco shells, line a baking sheet with a cooling rack and heat about 1 inch of neutral oil in a large skillet to about 350 degrees F.
Add a tortilla to the skillet and cook until just softened, about 10 seconds. Use tongs to flip the tortilla, then fold in half (with the tongs in the middle to create a pocket) to create a taco shell. After about 10 seconds, the shell should hold its shape. Continue to fry, turning as needed, until crisp and golden all over, 1 to 2 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining tortillas (once you get good at it, you can be working on a few at a time in the oil.)
For the taco filling, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground turkey and onion and cook and crumble with a wooden spoon until the turkey is lightly browned, 3 to 4 minutes. (If your turkey gives off a lot of juices, increase the heat to reduce them before proceeding.) Add the tomato paste, chili powder, cumin, paprika, garlic powder, oregano, cayenne and 1 teaspoon salt. Stir to coat the meat in the spices. Add the beer and vinegar. Bring to a vigorous simmer and cook until very thick, 8 to 10 minutes.
Spoon the filling into the taco shells and serve with toppings of your choice.
Leftover taco filling will also keep for up to 2 days. The taco shells should be eaten as soon as they are made.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT
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Molly's Fried Flour Shell Turkey Tacos | Girl Meets Farm | Food Network
youtu.be/AExfpDBMcFU
Growing up, taco night for Molly meant a box mix with hard corn shells, a taco seasoning packet and her mother’s signature meat of choice: ground turkey! This is her homemade version of that, but instead of hard-shell tacos, she’s upping the ante with pan-fried, chewy flour ones. It’s the taco night of her nostalgic dreams… mmm.
#MollyYeh #GirlMeetsFarm #FoodNetwork #TurkeyTacos #Tacos
Get the recipe ▶ foodtv.com/4gphZ0e
Subscribe to Food Network ▶ foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Flour Shell Turkey Tacos
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 12 tacos
Ingredients
2 tablespoons (25 grams) neutral oil, plus more for frying
12 street taco-size flour tortillas
Kosher salt
1 pound (454 grams) ground turkey
1 medium onion, finely chopped
3 tablespoons (45 grams) tomato paste
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
1 1/2 cups (360 grams) beer
1 tablespoon (15 grams) cider vinegar
Shredded Cheddar, shredded lettuce, sour cream, chopped scallions, red salsa, lime wedges and fresh cilantro leaves, for serving
Directions
For the taco shells, line a baking sheet with a cooling rack and heat about 1 inch of neutral oil in a large skillet to about 350 degrees F.
Add a tortilla to the skillet and cook until just softened, about 10 seconds. Use tongs to flip the tortilla, then fold in half (with the tongs in the middle to create a pocket) to create a taco shell. After about 10 seconds, the shell should hold its shape. Continue to fry, turning as needed, until crisp and golden all over, 1 to 2 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining tortillas (once you get good at it, you can be working on a few at a time in the oil.)
For the taco filling, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground turkey and onion and cook and crumble with a wooden spoon until the turkey is lightly browned, 3 to 4 minutes. (If your turkey gives off a lot of juices, increase the heat to reduce them before proceeding.) Add the tomato paste, chili powder, cumin, paprika, garlic powder, oregano, cayenne and 1 teaspoon salt. Stir to coat the meat in the spices. Add the beer and vinegar. Bring to a vigorous simmer and cook until very thick, 8 to 10 minutes.
Spoon the filling into the taco shells and serve with toppings of your choice.
Leftover taco filling will also keep for up to 2 days. The taco shells should be eaten as soon as they are made.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: foodtv.com/4e15m9g
▶ WEBSITE: foodnetwork.com
▶ STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: facebook.com/FoodNetwork
▶ INSTAGRAM: instagram.com/FoodNetwork
▶ TIKTOK: tiktok.com/@foodnetwork
Molly's Fried Flour Shell Turkey Tacos | Girl Meets Farm | Food Network
youtu.be/AExfpDBMcFU
