Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and sweet potato to the skillet. Sauté for 5-10 minutes, stirring occasionally, until the onion is soft and the sweet potato is tender.
- Add the ground beef to the skillet. Cook, breaking up the meat with a spoon until browned and fully cooked, about 5-7 minutes.
- Sprinkle taco seasoning over the meat mixture, stirring to evenly coat. Continue to cook for 1-2 minutes to allow the flavors to combine.
- Squeeze the juice of 1 lime into the beef mixture, then stir. Adjust seasoning with salt if necessary.
- Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
- Spoon 2 tablespoons of the beef mixture onto each tortilla, adding a little shredded cheese. Fold each tortilla in half to form a taco.
- Heat about ½ inch of neutral oil (like vegetable or canola) in a large skillet over medium heat. Once the oil is hot, carefully add the stuffed tortillas, pressing down gently with a spatula. Fry the tacos for 2-3 minutes per side until golden and crispy.
- Remove the tacos from the skillet and drain on a paper towel-lined plate.
- Top each taco with guacamole, and serve with pico de gallo and chipotle salsa on the side.
Nutrition
Notes
These crispy tacos are a fun, fast weeknight dinner, and the beef mixture can also be used for taco bowls or nachos!