Smoky Street Tacos with Crispy Onion Rings

Allergens

Wheat, Dairy

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning
• 6 corn tortillas
• 1 large onion, thinly sliced
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 1 cup buttermilk
• 1 qt vegetable oil for frying
• 2 cups shredded lettuce
• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded cheese
• 1 avocado, sliced

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned and crumbly. Drain excess fat and mix in taco seasoning. Set aside.
2. Preheat vegetable oil to 350°F in a deep fryer or heavy pot for frying onion rings.
3. In a shallow dish, combine flour and panko breadcrumbs. In another dish, whisk buttermilk. Dip onion slices in buttermilk, then dredge in the flour mixture to coat. Fry in oil until golden brown and crispy, about 2 3 minutes. Remove from oil and place on paper towels to drain.
4. Warm corn tortillas in a dry skillet or microwave for 10 seconds per tortilla. Assemble tacos by placing beef mixture, lettuce, salsa, sour cream, shredded cheese, and avocado slices in each tortilla. Top with crispy onion rings.

Chef’s Insight

To truly capture the bustling street market vibe, invite friends over to share these tacos and enjoy live music while grilling outside.

Notes

Adjust the spice level by using milder or hotter taco seasoning, depending on your preference.