Copycat Jack in the Box Tacos

Why You’ll Love This Recipe

• Nostalgic drive-thru flavor with that signature crunchy-soft shell and mild, savory filling.
• Fine-textured beef–soy mixture perfectly mimics the classic fast-food bite.
• Quick shallow-fry method produces blistered shells without a full deep fryer.
• Budget-friendly and weeknight-fast, yet fun enough for a party spread.

Grocery List

• Produce: Iceberg lettuce (small head) or pre-shredded
• Dairy: American cheese slices (5 slices)
• Pantry: Corn tortillas (10, 6-inch), TVP granules, beef broth, soy sauce, tomato paste, cornstarch, chili powder, paprika, cumin, onion powder, garlic powder, kosher salt, black pepper, sugar, distilled white vinegar, neutral frying oil (canola/vegetable/peanut), tomato sauce or ketchup (for mild taco sauce)

Full Ingredients

Beef–Soy Filling

• 3/4 lb (340 g) 80/20 ground beef
• 1 cup TVP granules (about 90 g)
• 1 cup boiling beef broth (or water) + 1 tbsp soy sauce (to rehydrate TVP)
• 1 tbsp tomato paste
• 1 tbsp soy sauce (additional)
• 1 tsp distilled white vinegar
• 1 tsp chili powder (mild)
• 1 tsp paprika (sweet or smoked)
• 1/2 tsp ground cumin
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt (or 3/4 tsp table salt), plus more to taste
• 1/2 tsp sugar
• 1/4 tsp black pepper
• Optional: 1/4 tsp MSG for extra fast-food umami
• 2 tbsp cornstarch mixed with 3 tbsp cold water
• 1/2 cup water, as needed for blending/simmering

Mild Taco Sauce

• 1/2 cup canned tomato sauce
• 2 tbsp ketchup
• 1 tbsp distilled white vinegar
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp sugar
• 1/4 tsp kosher salt
• 2–3 tbsp water to thin to a pourable consistency

For Assembly & Frying

• 10 white corn tortillas (6-inch)
• Neutral oil for frying (3–4 cups for a deep skillet, target 350°F)
• 5 slices American cheese, halved
• 2 cups finely shredded iceberg lettuce
• Hot sauce, optional

Step-by-Step Instructions

Step 1: Rehydrate the TVP

In a heatproof bowl, combine the TVP, boiling beef broth, and 1 tablespoon soy sauce. Stir, cover, and let stand for 5 minutes to fully hydrate. Fluff with a fork and set aside.

Step 2: Cook and season the beef

In a medium skillet over medium heat, cook the ground beef, breaking it into very small crumbles, until no longer pink, 6–7 minutes. Stir in tomato paste, remaining 1 tablespoon soy sauce, white vinegar, chili powder, paprika, cumin, onion powder, garlic powder, salt, sugar, and black pepper. Cook 1 minute to bloom the spices.

Step 3: Blend to a smooth fast-food style paste

Add the hydrated TVP and 1/2 cup water to the skillet. Simmer 3 minutes to marry flavors. Transfer the mixture to a blender or use an immersion blender in the pan and process until very smooth and fine-textured. Return to the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook, stirring, until thick, glossy, and spreadable, 1–2 minutes. The consistency should be like a thick, spoonable paste. Adjust salt to taste. Keep warm on low.

Step 4: Make the mild taco sauce

Whisk together tomato sauce, ketchup, vinegar, chili powder, cumin, paprika, onion powder, garlic powder, sugar, salt, and 2 tablespoons water. The sauce should be tangy and pourable; thin with an extra tablespoon of water if needed. Set aside.

Step 5: Warm the tortillas

To prevent cracking, warm tortillas until pliable: wrap in a damp paper towel and microwave 30–45 seconds, or heat briefly on a dry skillet. Keep them covered with a towel as you work.

Step 6: Fill, fold, and fry

Heat 3–4 cups neutral oil in a deep, wide skillet to 350°F. Spread 2 tablespoons of the beef–soy filling over half of a tortilla, going almost to the edge; fold and press to seal. Repeat with remaining tortillas.

Fry 2–3 tacos at a time: set the folded edge in the oil first while holding the top with tongs for 5–10 seconds to help it keep its shape. Fry 45–60 seconds per side, until the shell blisters and turns golden at the edges yet remains slightly pliable in the center. Drain on a rack or paper towels while you finish the batch.

Step 7: Dress and serve

Working one at a time, gently pry open each taco. Slip in 1/2 slice of American cheese, a small handful of finely shredded lettuce, and 1–2 teaspoons mild taco sauce. Serve immediately for the best crunchy-soft contrast. Add hot sauce if you like extra heat.

Pro Tips

• Authentic texture: Fully blend the filling. It should be smooth and spreadable, not crumbly.
• Seal insurance: Smear the filling right to the edge before folding; it acts like glue during frying.
• Oil temperature matters: Keep oil at 350°F. Too cool = greasy; too hot = over-browned shells.
• Don’t overfill: 2 tablespoons filling is plenty and prevents blowouts.
• Shred lettuce finely: Thin, crisp shreds mimic the fast-food bite and nestle into the shell.

Variations

• Vegetarian: Use 100% TVP (2 cups hydrated) or swap in 1 cup smooth refried beans for half of the TVP for extra creaminess.
• Spicy: Add 1/4–1/2 tsp cayenne to the filling, use pepper jack instead of American cheese, and drizzle with your favorite hot sauce.
• Air-Fryer Method: Brush folded tacos lightly with oil and air-fry at 400°F for 6–8 minutes, flipping halfway. Texture will be crisp but less blistered than frying.

Storage & Make-Ahead

Filling keeps 4 days in the refrigerator or 2 months in the freezer; reheat gently with a splash of water. Mild taco sauce keeps 2 weeks refrigerated. Fry shells and assemble just before serving for the best texture. If needed, re-crisp fried shells in a 375°F oven for 6–8 minutes; add lettuce, cheese, and sauce after reheating.

Nutrition (per serving)

Approximate per taco: 270 calories; 14 g fat; 23 g carbohydrates; 13 g protein; 2 g fiber; 650 mg sodium. Values will vary based on oil absorption and exact brands.