Easy Crispy Shell Tacos

Grate the cheese.

Cut a quarter piece off of a head of cabbage. Shred the cabbage by thinly slicing the quarter. You can also use shredded lettuce rather than cabbage if you prefer.

Then cut the tomatoes into small pieces.

Set the cheese, cabbage and tomato aside.

Next, cut the jalapeno in half lengthwise and remove the seeds (if you like a lot of spicy heat, you may want to leave the seeds in).

Then, slice the jalapeno into fairly thin slices (just use half of the jalapeno if you don’t like a lot of spicy heat).

Combine all of the taco meat seasonings in a bowl and set aside.

Warm up a skillet on medium heat, and add the ground beef and sliced jalapenos. Then, add the taco meat seasonings. Cook the ground beef until it’s browned.

Then, remove the ground beef from the skillet and set it on a paper towel to drain off any excess grease, and set aside.

Next make the shells… Add the canola oil to a small skillet and heat it on medium heat.

Then, add one tortilla at a time to the oil; using tongs, hold up one side out of the oil to form a taco shell.

After the side of the tortilla in the oil turns golden, using your tongs, turn the tortilla over to cook the other side.

Then, cook it until that side is also golden.

Next, lay the cooked taco shells onto a paper towel to absorb any excess oil. Repeat with the remaining tortillas.

Set the taco shells in holders if you have them so the shells can be filled. If you don’t have holders for the taco shells, just lay the taco shells on a plate so that you can fill them.

Fill the taco shells with the meat.

Then, add the salsa over the meat.

Next, add the grated cheese.

Then, add the shredded cabbage.

Lastly, add the cut tomatoes, a dollop of sour cream, and the chopped cilantro for garnish.