Fried Tacos

Either way, since going out on a whim and trying out this recipe, we love these for lunch and dinnertime. The ease of putting them together is a big part of the appeal. Store-bought taco shells may be convenient, but they can’t compete with the two-ingredient hack we discovered, which produces flavourful and light homemade taco shells with a crisp texture. After just one rodeo with the ‘filled before fried’ method, I was hooked.

The fried shells were shatteringly crispy on their flat sides yet flexible at their spines, so they didn’t break into a million pieces when I took a bite. This was what I wanted; I just wanted to avoid deep frying for a few reasons (as my friend Lebo can attest); it is not very healthy and it is so very costly to deep fry anything, especially nowadays (bathong mafura a tura).