Crunchy Tacos Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high, add 1 lb ground beef to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5–6 minutes. Drain excess fat if there is more than 1 tablespoon; leave a little for flavor.

Season and simmer

Stir in 2 tablespoons tomato paste, 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to bloom the spices. Pour in 1/2 cup broth, scrape up any browned bits, reduce heat to low, and simmer gently until mixture thickens and coats the back of a spoon, about 6–8 minutes. Taste and adjust seasoning.

Heat oil

Pour 2 cups neutral oil into a deep skillet or medium Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil registers 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry and shape shells

Working in batches of 2–3, fry each corn tortilla for about 10–15 seconds on one side until pliable, then flip and fry the other side 10–15 seconds. Using tongs, fold the tortilla in half over the tongs to form a taco shape and hold for 5–10 seconds until it firms. Transfer formed shells to a wire rack lined with paper towels. Repeat with remaining tortillas. Sprinkle 1/2 tsp salt evenly over finished shells.

Crisp shells

If shells aren’t crisp enough, return them briefly to the hot oil (5–8 seconds per side) until they reach desired crunch. Drain on paper towels and keep warm in a low oven (200°F / 95°C) on a baking sheet while assembling tacos.

Combine 1 cup diced ripe tomatoes, 2 tablespoons finely diced red onion, 1/2 minced jalapeño, 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir and let sit at room temperature 10–15 minutes for flavors to meld. Taste and adjust lime or salt as needed. Refrigerate if making ahead.

Arrange the shredded lettuce, diced tomatoes, shredded cheddar, sour cream, and chopped cilantro on a platter.

To assemble each taco: place a crispy shell on a plate, spoon about 1/3 cup of the warm taco meat into the shell, top with a small handful (about 1/3 cup) shredded lettuce, 2 tablespoons diced tomatoes, 2 tablespoons shredded cheddar, and a dollop (about 1 tablespoon) of sour cream. Garnish with a pinch of cilantro and a lime wedge on the side. Repeat to make three tacos per serving.

Serve immediately with salsa on the side and extra lime wedges.