The movie-going munchable gets a Mexican makeover with our Delicious Taco Popcorn.
Many times on Baked Bree I’ve sung the praises of popcorn as a snack that can be as healthy or indulgent as you want it to be. Well, this recipe takes it in an entirely new direction: savory with some south-of-the-border spice.
I don’t know who thought to take taco seasoning and add it to popcorn but I’m sure glad they did! I mean, it was probably a snack seeker who went rummaging through the pantry in search of sustenance and combined whatever it was they could get their hands on. I don’t judge—we’ve all been there. btw, to get some fun facts, have a look at popcorn’s popping history, fun facts, and its varieties.
Luckily, one of those items they grabbed was popcorn. Popcorn is a delicious blank slate in the snacking world that can go with myriad toppings (case in point, this recipe) and cooked in a variety of ways. Got an air fryer? Popcorn works. Want butter poured all over every kernel? Yep, can do. What about an exotic topping like lemon & pepper? Why not! Try these kinds when you get a chance, but first, you need to fiesta! If you can’t say no to sweet and salty combinations, check out our salted caramel popcorn.
Is Popcorn Healthy or Not?
You sound frustrated. I get it. With so much information out there regarding health benefits of different foods, it’s hard to differentiate unequivocal fact from qualified fact. Popcorn is healthy, yes—it contains very few calories and is a good source of fiber—but that statement doesn’t account for the oils, salt, butter, and whatever other toppings you include (as well as the oil in which you pop them). The calorie count goes way up once you start adding that stuff in. So be cognizant of the KIND of popcorn you have and how much. For more information, check out my article on the health benefits of popcorn.
Ingredients
- 3 tbsp Canola oil
- ½ cup popcorn kernels
- 2 tbsp butter, melted
- 3 tbsp taco seasoning
- 1 tsp lime zest
How to Make Taco Popcorn – The Steps
Step 1: Heat the Canola oil in a heavy-based pot on MEDIUM. Place 2 kernels in the pot. Cover with the lid and then listen for when the kernels pop.
Step 2: Once the two kernels have popped, add the rest of the kernels in and shake to spread it evenly around the pot. Cover with the lid again and then listen to the popcorn pop until it is rapidly popping, then crack the lid slightly to let out a little steam. Turn off the heat once the popping has slowed down.
Step 3: Coat the popcorn in the melted butter, taco seasoning, and lime zest. Add in some salt if you like.
Top Tips For Perfect Taco Popcorn
- Be sure you let out the steam. Forgetting this step will result in soggy kernels.
- Shake occasionally once the popping commences. This will dislodge the unpopped kernels and send them down to the oil to be popped.
- Use jumbo kernels for larger, fluffier popcorn.
- Wait until there are about 3 seconds between pops before removing it from the heat.
- Heads-up: Some kernels will pop after you have removed the pot from the heat (so don’t jump when your kernels attack you!) And if you’re craving a different flavor, try the cheese popcorn recipe.
FAQs
No, you just want an oil with a high smoke point. Grapeseed oil, peanut oil, and coconut oil are also options, with each also coming in with its own distinct flavor.
Shaking ensures all the kernels are adequately covered in oil and raises their temperature together so that they pop roughly at the same time and minimizes the amount of unpopped kernels.
30 seconds should do the trick. The aim is to take it just to the point of popping so that when you return it to the heat, it starts moments later.
You’re probably waiting too long to sprinkle the powder on the kernels. Do it while the popcorn is still warm and slightly moist.
Replace the butter with nutritional yeast to attain that lightness you’re after.
Variations on Taco Popcorn
I’ve already mentioned air fryer popcorn, buttered popcorn, and lemon & pepper as amazing snacks, but there are others on the site you can try, if you feel so inclined. Consult this recipe for perfect stovetop popcorn and turn to this recipe for Microwave Caramel Popcorn—I don’t usually recommend using the microwave but in this instance, if you want the convenience then this recipe was written for you. But if you have the time to do up some homemade caramel corn, look no further. It makes for an ideal Christmas treat made for sharing.
How to Store Taco Popcorn
Let the popcorn cool completely before you store it away lest the steam make it soggy. You can then put it in an airtight container or, if you plan on eating it shortly, divvy it up into small paper bags. Keep it in a cool, dry place (the fridge is fine but will obviously leave it with a slight chill) and be sure to eat it within three days. Though with this recipe, the trouble will be keeping it around that long!
Taco Popcorn
Ingredients
- 3 tbsp Canola oil
- ½ cup popcorn kernels
- 2 tbsp butter melted
- 3 tbsp taco seasoning
- 1 tsp lime zest
Instructions
- Heat the Canola oil in a heavy-based pot on MEDIUM. Place 2 kernels in the pot. Cover with the lid and then listen for when the kernels pop.
- Once the two kernels have popped, add the rest of the kernels in and shake to spread it evenly around the pot. Cover with the lid again and then listen to the popcorn pop until it is rapidly popping, crack the lid slightly to let out a little steam. Turn off the heat once the popping has slowed down.
- Coat the popcorn in the melted butter, taco seasoning, and lime zest. Add in some salt if you like.
