2 cups shredded cheese (Colby Jack or Cheddar blend)
Vegetable oil (for frying)
Pico de gallo (tomato, red onion, jalapeño, cilantro, lime juice, and salt)
Guacamole
Crema (for drizzling)
Extra lime wedges
Aluminum tin pan (for heating oil)
Taco rack or cooling rack (for draining shells)
Blackstone Tequila Lime Seasoning
Directions
Dice tomato, red onion, and jalapeño. Chop cilantro and quarter limes. In a bowl, mix tomato, onion, jalapeño, cilantro, lime juice, and salt to make pico de gallo. Set aside with cheese, crema, and guacamole for topping.
Preheat your Blackstone to medium-high heat and drizzle oil on the surface. Add ground beef and cook, breaking it apart until browned. Stir in diced green chiles and season with salt, pepper, and Tequila Lime Seasoning. Keep warm on one side.
Place an aluminum pan on the griddle and fill with 1–2 inches of oil. Heat until shimmering. Using tongs, dip tortillas into the oil, folding gently to form taco shells. Fry until golden and crisp, then place on a rack to drain. Lightly dust with Tequila Lime Seasoning while warm.
Fill each shell with the beef and green chile mixture. Top with shredded cheese, pico de gallo, guacamole, crema, cilantro, and a squeeze of lime.
