Handmade Crunchy Tacos

There are many reasons why I love living in Seattle. One of the reasons is definitely not the lack of Taco Tuesday’s. Taco Tuesday takes the worst day of the week and turns it into one of the best. It basically give you something to live for, if your life sucks and you love tacos, that is. I mean, how can you beat soft corn tortillas made right in front of your face, endless chips and salsa and $3 margaritas? But, isn’t it Thursday? Whatevs, it’s Taco Tuesday somewhere.taco5

Now, I didn’t make the tortillas from scratch, but I did fry them to make the crunchy shells…that has to count for something, right?taco1 taco2 taco4

Handmade Crunchy Tacos

1 pound lean, grass-fed ground beef
1 tablespoon Trader Joe’s taco seasoning (not the other crappy brands filled with food coloring and cancer)
8 corn tortillas
pico de gallo
shredded mexican cheese
chopped romaine lettuce
oil for frying (canola or olive)

Heat a tablespoon of oil over medium/high heat in a large sauté or frying pan and add the ground beef and taco seasoning. Cook until done, stirring frequently.

In a separate large frying pan, heat 1-2 inches of oil over medium heat. Place a tortilla in the hot oil and fry for 30 seconds then flip and fry for 30 more seconds. Using tongs, bend the tortilla into the shape of a taco shell (hold the tortilla in place with the tongs if necessary) and fry until golden and crispy, flipping sides as needed. Repeat with each tortilla. Place shells on a paper towel to cool and to remove some of the excess oil.

Load the cheese into the tortilla, top with the ground beef, pico de gallo and lettuce, grab a margarita and enjoy! Olé!taco3 taco6

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