Ingredients: 8 (5-inch) corn tortillas, 1 pound ground sirloin, 2 tablespoons taco seasoning, 3/4 teaspoon kosher salt, divided, 1/2 cup vegetable oil, or as needed for frying, 1/2 cup
minced white onion, 1/4 cup chopped fresh cilantro, lime wedges, for serving, 1/4 cup salsa, or as needed, for serving. Compile every component. Place eight tortillas flat on a platter. In a
medium bowl, mix the meat, taco seasoning, and 1/2 teaspoon salt. Place a quarter cup of the meat mixture on each tortilla half. In a high-sided pan, heat 1/4-inch of oil over medium heat until
shimmering. Carefully place one taco at a time, flat, into the heated oil while working in batches. Using a pair of tongs, hold the empty side of the tortilla, and once the shell softens,
approximately 5 seconds, fold it over the meat filling. Cook for 30 to 1 minute on each side, or until the shell is golden brown and the meat is no longer pink in the middle, rotating once. At least
160 degrees Fahrenheit (70 degrees Celsius) should register on an instant-read thermometer put into the middle. Spoon over remaining 1/4 teaspoon of salt after transferring
to a dish lined with paper towels. Sprinkle some onion and cilantro on top and serve right away. Accompany with salsa, spicy sauce, and lime wedges.