Ingredients
For the Taco Meat
- 1 lb lean ground beef
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 cup water
For the Taco Shells and Toppings
- 8 corn tortillas (can substitute with flour tortillas)
- Avocado oil or vegetable oil (enough for frying, about 1/2 inch deep)
- Lettuce, finely chopped
- Cotija cheese or freshly grated Parmesan cheese (for sprinkling on shells)
- Shredded Mexican cheese blend or cheddar cheese
- Pickled red onions
- Pico de gallo
- Guacamole or sliced avocado
- Sour cream or plain Greek yogurt
Instructions
- Prepare the taco meat: Heat a large skillet over medium heat. Add the ground beef and cook for about 5 minutes, breaking it into small pieces with a wooden spoon, until no longer pink. Drain any excess grease. Stir in chili powder, cumin, salt, smoked paprika, garlic powder, onion powder, and dried oregano. Pour in the water and simmer for 5 minutes or until the mixture thickens slightly. Remove from heat and set aside.
- Make the crispy taco shells: Pour enough avocado or vegetable oil into a small skillet to fill about 1/2 inch deep. Heat the oil over medium-high heat until it reaches approximately 350°F (about 5 to 7 minutes). Place a plate lined with paper towels next to the skillet for draining. Using tongs, carefully place one tortilla into hot oil and cook until it blisters but stays soft, roughly 10 to 15 seconds. Flip the tortilla and immediately fold it in half to form a taco shell. Continue turning it gently until it becomes crisp and golden on all sides, about 15 to 30 seconds longer. Transfer the hot crispy shell to the plate and sprinkle cotija or Parmesan cheese along with a little salt on the inside and outside while it is still warm, so the cheese sticks well. Repeat with the remaining tortillas. If oil starts to smoke, reduce heat and allow to stabilize.
- Assemble the tacos: Fill each crispy shell with warm taco meat. Top with finely chopped lettuce, shredded Mexican or cheddar cheese, pickled red onions, pico de gallo, guacamole or avocado slices, and a dollop of sour cream or Greek yogurt as preferred. Serve immediately for best texture and flavor.
Notes
- For a milder flavor, reduce the chili powder amount to 1/2 tablespoon.
- You can substitute corn tortillas with flour tortillas if preferred, but corn adds traditional flavor.
- If you don’t have cotija cheese, freshly grated Parmesan works well for topping the shells.
- Use a cooking thermometer to monitor the oil temperature to avoid burning the tortillas.
- Drain fried taco shells thoroughly on paper towels to keep them crisp.
- Leftover taco meat can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
