Soft Shell Tacos

1 1/2lbs of cooked mexican beef 
Shredded or chopped iceburg lettuce 
1/2 lb. mild cheddar cheese, shredded 
slices of tomatoe 
guacamole optional 
sour cream optional 
corn tortillas 
vegetable or corn oil

Directions:
Heat the oil on medium in a pan large enough to put the tortillas in flat.
 About an inch or so of oil will do. Enough to cover the tortilla.

When the oil is hot enough, dip 1 or 2 tortillas into the oil with the tongs and hold them there about 3 or 4 seconds.

How do you tell if the oil is hot enough? The best way to tell is to dip a tortilla into the oil and see if it bubbles.


Once you dip the tortillas in the oil for 4 seconds or so, place them onto a paper towel-covered plate. 
This will help absorb the excess oil. Place another paper towel on top to absorb that oil as well.

Now you are ready to fill your tacos. 
You will want to work quickly at this point because the tortilla will tend to cool off quickly.

With a slotted spoon, put a scoop of hot beef onto the tortilla. 
Add lettuce, tomatoe and cheese, in that order.