Tacos

Vegetable oil for frying
Taco filling
12 -15 corn tortillas
8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese
Shredded lettuce
2 fresh tomatoes, chopped
¼ c. chopped green onions
1 c. fresh salsa or 1 (7oz. green-chili salsa)

*Variation
For added convenience, use pre-cooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shelled taco.

Heat 2 inches of oil to 375 F or (190 C) in a large skillet. Warm taco filling.

Fry tortillas in oil. Use tongs, Fold tortillas in half, immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towel. Place 2 tablespoons of taco filling in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onions, and salsa. Makes 12-15 tacos.