Start by heating a drizzle of oil in a skillet over medium heat. Sauté the onions and garlic until fragrant and soft. Add your meat (or vegetarian alternative) and mix in the chili powder, cumin, salt, and pepper. Stir everything well, cooking until heated through and flavorful. Place the filling aside to cool slightly.

Warm up your corn tortillas in a skillet or microwave to make them softer and easier to roll. Trust me, warm tortillas are much less likely to crack when assembling.

Take a tortilla, add a spoonful of filling along one side, then roll it up tightly into a cigar-like shape. Secure the seam with a toothpick to keep it from unrolling.

Heat oil in a deep skillet over medium-high heat. The oil should shimmer but not smoke, perfect for frying. Place the rolled tacos seam-side down into the hot oil, frying them in batches until golden and crispy. Flip occasionally to ensure even cooking.

Lay out the crispy tacos and dress them with shredded lettuce, crema, salsa, and any of your favorite garnishes. Serve hot and enjoy every crunchy bite!