I start by preparing everything. Chop some lettuce (we used romain because we like the crunch and cut some for tacos in shreds and some for salad in chunks), onion, tomato, avocado, chews some cheese, and prep whatever else you like on your tacos. I also julienned carrots and sliced some red cabbage for the salad.
Once all is ready, I start cooking the meat. In a large skillet, over medium high heat, add ground beef and start browning it. Add a food sprinkling of McCormick taco seasoning and keep cooking (yes I know I’m not cooking according to the package, go for it… Love a little). Once browned and cooked through, drain he excess fat and put in a dish with a lid loosely covering it to keep it warm. Heat about 1/4″ of canola oil in a medium skillet. Spoon some meat into the tortilla like you are making a soft taco, grab the top with tongs, And hold it vertically in the oil while the bottom cooks, then lay on each side for a short time till it turns a nice golden brown. Once done, set on a platter lined with a few paper towels to drain off the excess oil. Note: do not pour out the oil from the taco back into the skillet as it will pop like crazy and it sucks! Repeat for all other tacos.
While those are finishing draining, make the salad. I used some lettuce, the julienned carrots, sliced red cabbage, tomatoes, and some pine nuts (mostly because that’s what I had, but pepitas are what they use at the restaurant). Top with some El Torito Cilantro Pepita Cesar Dressing which you can find in the grocery store (at least I know you can at Vons).
Serve up the salad as a side to the tacos. I usually top my taco with green taco sauce, ketchup (I know I’m weird), sour cream, then tomatoes, avocado, and onion, then cheese, then lettuce (last because it holds everything in the best in my opinion). Enjoy!