-
1
Coat a frying pan with 1 Tbsp olive oil.
-
2
Use a food processor or blender to make the onions into a paste and add to hot frying pan.
-
3
Saute onion for a minute or so and then add the ground sirloin, cumin & cayenne pepper.
-
4
Once browned, add salt and pepper to taste.
-
5
Meanwhile prepare the condiments; grate the cheeses (I use the finer grade); cut the avacado, tomatoes & lettuce.
-
6
Once you have everything else ready, cook the shell.
-
7
Heat the 2 cups (or more, making sure that the shell will be completely submerged) of cooking oil (I use Wesson) in a frying pan.
-
8
To test whether it's hot enough, tear a small piece off the shell and toss in the pan; if it sizzles it's ready.
-
9
Corn shells cook fast, so once you get the shell in the oil, use tongs to shape it into a taco shape; never leave your tacos in oil unattended!
-
10
Once you get it to your desired taste, let set upside down to drain off the grease.
-
11
Fill tacos with meat and then head over to your taco bar!
-
12
Add black olives or even green olives and a dollop of sour cream if you like.
-
13
You can also serve beans and rice as side dishes; my husband likes tacos just by themselves.
