Crispy Ground Beef Tacos

For the Beef: 500g ground beef, 1 tbsp taco seasoning (cumin, chili powder, garlic powder), 50ml water.
For the Shells: 6-8 yellow corn tortillas, 3 tbsp vegetable oil (for frying).
For the Sauce: 60g mayonnaise, 2 tbsp hot sauce or sriracha, 1 tsp lime juice.
For the Toppings: 1 diced tomato, 30g crumbled cotija or feta cheese, 2 tbsp chopped fresh cilantro.

Cook the Beef: Heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until fully browned. Drain any excess fat. Stir in the taco seasoning and water. Simmer for 2–3 minutes until the liquid reduces and coats the meat. Set aside.
Make the Sauce: In a small bowl, whisk together the mayonnaise, hot sauce, and lime juice until smooth and creamy.
Fry the Shells: Heat vegetable oil in a clean skillet over medium heat. Place a corn tortilla in the oil for 10 seconds to soften. Flip it, place a generous spoonful of the seasoned beef on one half, and fold the tortilla over to form a taco shape. Fry for 2–3 minutes per side until the shell turns golden-brown and crispy. Repeat for all tortillas.
Assemble: Carefully open the crispy tacos slightly. Drizzle the creamy sauce over the warm beef. Top with diced tomatoes, crumbled cheese, and fresh cilantro. Serve immediately while hot and crunchy.