Ingredients
For the Beef Tacos
- 2 lbs ground beef
- 2 packets taco seasoning
For the Chicken Tacos
- 2 boneless skinless chicken breasts cut into strips
- 1 onion sliced
- 1 red bell pepper sliced
- 2 tablespoons avocado oil
- Garlic salt to taste
- Black pepper to taste
- 1 packet taco seasoning
For the Crispy Fried Tortilla Shells
- 12 corn tortillas
- ½ cup avocado oil plus more as needed
For the Toppings
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- Brown the beef. In a large skillet over medium-high heat, brown 2 pounds of ground beef, breaking it up with a spoon as it cooks, about 8 to 10 minutes. Drain excess fat. Stir in 2 packets of Taco Bell taco seasoning along with the water amount called for on the packets. Simmer 3 to 5 minutes until thickened. Keep warm.
- Cook the chicken. Heat 2 tablespoons avocado oil in a separate skillet over medium-high heat. Add the chicken strips, sliced onion, and sliced red bell pepper. Season with garlic salt, pepper, and 1 packet of taco seasoning. Cook 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender. Keep warm.
- Heat the oil for frying. In a Dutch oven or heavy skillet, add about ½ inch of avocado oil. Heat over medium-high heat to 350°F. Test with a small piece of tortilla — it should sizzle immediately and float.
- Fry the tortilla shells. Drop one corn tortilla into the hot oil flat. Fry for 10 to 15 seconds, until it starts to bubble and stiffen but is still flexible. Use tongs to fold the tortilla in half into a taco shape. Continue frying, holding the shape with tongs, for another 30 seconds per side until golden and crispy. Transfer to a taco rack to cool and set up.
- Repeat with the remaining tortillas, working in batches and letting the oil come back up to temperature between each one.
- Build the tacos. Set out both proteins, the crispy shells, and all the toppings buffet-style. Let everyone build their own tacos with whichever protein they want and their favorite toppings.
Nutrition
Video
Notes
The shells stay crispiest within the first 15 minutes after frying — fry them right before serving. Keep both proteins warm in covered pans on low heat until ready to serve. For Mediterranean-diet friendly tacos: skip the beef, go with the chicken-and-peppers protein, use the fried corn tortillas, and load up on fresh vegetable toppings.
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