Tacos Bill are named in honor of my friend William Craig who showed me the basic trick back in nineteen seventy something. It was also he who started Kate and me down the path to becoming devoted foodies.

Filling

Cooking the tacos

Put about 1/2" of cooking oil in the pan, and heat on high.

When thoroughly hot but not smoking [NOTE ON SMOKING OIL], put in a corn tortilla, flip it over, and after it has cooked briefly it will start to stiffen.
When it does, put a few tablespoons of the filling in the middle, fold it in half, and hold it in place until it crisps up (perhaps ten to fifteen seconds).
Drain, then place on a paper towel on a serving platter and put in the next tortilla. And the next. And the next. I like to look about a dozen.

Serve with grated cheese, salsa, guacamole, yogurt white sauce in small dishes so that you can add these in combinations to suite your palate, topped by a lettuce leaf to hold it all in place while you eat it. Romain works very well for this.

VARIATION: Rice Tacos

These are cooked using the same method, but the filling is quite different, and the results are stunning.

Rice taco filling

Cook white rice.
Saute in a little oil chopped onions, peppers if you wish.
Mix in the rice, and continue to cook.