PSA: you *need* to try these crunchy, crispy beef and pickle tacos

All my pickle people, listen up: you need to start adding pickles to your tacos. Though often revered as the sandwich’s favorite sidekick, pickles play a lead role in this ground beef and pickle taco recipe. Their tangy, crunchy goodness perfectly balances the juicy, decadence of ground beef to create a totally satisfying flavor bomb. Oh, and did we mention it all gets stuffed into a tortilla and fried at the end? Keep reading to find out how a few, easy-to-find ingredients can metamorphasize into the true star of Taco Tuesday.

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Ingredients

1/4 cup olive oil

1/2 cup canola oil

1lb ground beef

2 boiled russet potatoes, diced

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon dry oregano

2 tablespoon paprika

Salt and pepper to taste

8 oz cheddar cheese, grated

1 small jar pickle chips

Soft corn tortillas

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Instructions

1. Sauté ground beef in olive oil.
2. Add all the dry spices and cook for 5 minutes.
3. Add diced, boiled potatoes and continue to cook for 8–10 minutes.
4. Remove from heat and let cool on counter for 30 minutes.
5. Heat corn tortillas in a pan and fill them with the beef and potato mixture.
6. Close both ends together with a tooth pick.
7. Fry them in canola oil for about 2 minutes on each side.
8. Once cooked, place them on a paper towel, remove toothpicks and open.
9. Add cheddar cheese and pickle chips.
10. Enjoy!

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