Hard-Shell Tacos

Method

1. Prepare the toppings first so the shells can be filled hot: shred 40 g of iceberg lettuce finely, seed and dice 60 g of tomato, and coarsely grate 30 g of cheddar. Keep them in the fridge.
2. Pour the frying oil into a small deep saucepan to a depth of about 4 cm and heat to 180C. Slide in one of the 3 tortillas, fry flat for 20 seconds until it stops bubbling hard, then grip it with tongs and fold it into a U-shape, holding the sides apart. Fry 40-50 seconds, turning once, until rigid and pale gold. Drain upside down on kitchen paper, salt lightly, and repeat with the rest.
3. Wipe out a small frying pan, set it over medium heat with 1 tsp of vegetable oil and soften 40 g of chopped onion for 3 minutes until translucent. Add 1 clove of chopped garlic and stir for 30 seconds, until fragrant but not coloured.