Fish Tacos (Fried)

ultimatecrispyfriedtacos The ultimate crunchy and crispy fried tacos filled with spiced ground beef - perfect for lunch, game night or a weekend treat.

2 Tbsp. oil
1 medium onion, finely chopped
1 Tbsp. garlic, minced
1 lb ground beef
3 Tbsp. taco seasoning or 1 packet
16 small corn tortillas
2 cups cheddar cheese or Mexican blend cheese, grated
oil, for frying

Toppings:
shredded lettuce
diced tomato
sour cream
jalapeno
salsa

Heat the oil in a skillet over medium heat. Add onion and sauté until translucent. Add garlic and sauté for another minute.

Add the ground beef and taco seasoning, breaking it apart as it cooks. Cook until no longer pink.

To make the tortillas pliable and prevent tearing during folding, heat each tortilla in a dry skillet over medium heat for about 20-30 seconds on each side or until they are soft and pliable. Alternatively, you can wrap them in a damp cloth and microwave for about 30 seconds.

Lay out each tortilla, place a spoonful of beef mixture on one side and sprinkle with some cheese. Fold the tortilla in half over the filling.

Generously coat the bottom of a frying pan with oil and heat over medium heat.

Once the oil is shimmering hot (about 350°F), use tongs to carefully touch the oil with a small piece of test tortilla. If it sizzles and bubbles immediately, it’s ready. Carefully place a few tacos in the pan.

Fry each side until golden brown, about 1-2 minutes per side. Use tongs in one hand to pinch closed the open side of the tacos as you flip them over. Use a spatula in the other hand to help flip it if needed.

Remove the tacos using tongs and let them drain on a plate lined with paper towels.

Open each taco slightly (be careful as they'll be hot and crispy) and stuff with lettuce, tomato and/or any other preferred fillings.

Makes 6 servings.

Cook's Notes:

If you’re having trouble getting the tacos to stay closed as you fill them, place a baking sheet or a plate on top of them to pin them shut as you work.
Don’t add more than 2 Tbsp. of taco meat per small (5½-6”) tortilla or the filling will spill out in the pan and make a mess. Better to keep extra meat hot on the side and add it to the tacos after frying.