The San Antonio-style taco made with a fried, puffed masa shell is called a puffy taco.
A puffy taco begins with raw masa dough rather than a ready-made tortilla. When the dough is fried, steam causes it to puff, creating a light, crisp exterior that can be folded around fillings such as seasoned meat, lettuce, tomatoes, and cheese.
Puffy tacos are especially associated with San Antonio, Texas, and have become a recognizable regional specialty. Their shell is different from the rigid pre-formed shells used for many ordinary Tex-Mex crispy tacos.
The dish is also distinct from a gordita. Gorditas are generally thick masa cakes that are cooked and split or filled, while a puffy taco is shaped through frying and develops its characteristic airy shell.