These crispy shell tacos known as “tacos dorados” referring to the golden-brown fried corn shell. They remind me of taco nights growing up when we made tacos from store-bought taco kits.
In a small mixing bowl stir together the chili powder, cumin, cornstarch, paprika, coriander, garlic powder, salt and cayenne until combined and set aside.
For assembly:
Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute.
Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.
Heat a large cast-iron pan over medium heat, add 2 tablespoons of the frying oil into the pan and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes.
Remove all but about 1 tablespoon of the oil from the pan and stir in the taco seasoning and ½ cup of water, stirring to combine. Return the mixture to a simmer over medium heat until the mixture thickens, about an additional 3 minutes.
Fill each of the crispy shells with meat then top with shredded lettuce, tomato, sour cream and cheese.