Ground Beef Tacos with Fried Corn Shells
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Who doesn’t love tacos? The homemade-fried shell is what really makes these. I grew up with my mom making tacos this way, and learned how to do it so I can continue the tradition. These fried shells work with chicken, fish, or steak tacos, too!
Cooking Level
Foundational | BEGINNER | Intermediate | Advanced
Simple Ground Beef Tacos with Fried Corn Shells
Ingredients
- 1 - 1 1/2 lbs ground beef, any type
- Taco seasoning of choice (or a mix of ground cumin, chili powder, onion powder, garlic powder, salt, and pepper)
- 1/2 C coconut oil (or avocado oil)
- 1/2 C coconut shortening*
- 6 corn tortillas
- Romaine lettuce, sliced (or shredded) - for topping
- Mexican cheese blend, shredded - for topping
Instructions
- Heat a frying pan over medium-high heat. Add the ground beef and cook until browned.
- Add the taco seasoning and a quarter cup of water; mix until seasoning is incorporated, and reduce heat to low.
- Heat a heavy skillet (preferably cast iron) over medium-high heat. Add the coconut oil and coconut shortening, allowing both to melt until it starts shimmering.
- While the oil is heating, line a baking sheet with paper towels and set within reach.
- Take one corn tortilla at a time, and using a pair of heatproof tongs**, slowly lower into the oil, flat so that the entire tortilla is submerged. After about 5-10 seconds, use the spatula to fold the tortilla in half. Keep in oil for 20-30 seconds, then turn the tortilla over and repeat on the other side, with the tortilla still folded.
- Bubbles may form on the tortilla's surface, and when the tortilla begins to brown or have brown spots, it's ready. Remove the tortilla from the oil and place on the paper towels to drain.
- Once all the tortillas have been fried, fill with the taco meat, top with the shredded lettuce, cheese, and whatever other toppings you desire. Serve warm.
- Enjoy!
* You don’t have to use shortening in this recipe. However, I’ve found that the mix of coconut oil and coconut shortening makes for the best, crunchiest shells. If you’re not a fan of coconut or are allergic to coconut, I would suggest Avocado oil, as it can withstand the high temperatures needed for frying. Learn more about oil here!
**I don’t like to use metal tongs when cooking on the stove or frying, because they tend to scrape my pots and pans. However, I’ve found that these long, nylon-coated tongs work amazingly - and I’ve had them for years!
