- Rating:
- Servings:
- 12 tacos
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 dozen Corn Tortillas
- Canola Oil as needed
- 1 twelve-ounce package Soy Taco
- 2 medium Organic Tomatoes chopped
- 2 medium White Onions chopped
- 1 small head Organic Iceberg Lettuce, shredded
- 1 1/2 pounds Sharp Cheddar Cheese shredded
- 1 can Black Olives sliced
- Sour Cream (optional)
- Salsa Casera (optional)
Directions
In a large heavy skillet, heat 1/2-inch of canola oil. When the oil is hot, carefully fry the tortillas, bending them in the middle to form a U-shape, until golden brown. Drain on paper towels and set aside.
Meanwhile, prepare the soy taco following the package instructions.
Assembly:
Place some of the soy taco in a taco shell followed by the tomato, onions, lettuce, cheese and black olives. Add sour cream and Salsa Casera if desired.
