Old El Paso taco bites are already filled and ready to fry, so you get from freezer to table in twenty minutes. A bright cilantro lime crema turns them into something that tastes like you took time. Serve with salsa or hot sauce on the side.

Serves 2. 20 minutes, 10 at the stove.

About 2380 calories a serving, 187 g protein, 3 g carbohydrate, 175 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While the oil warms, mince 1 clove garlic and chop a handful of cilantro. Stir the garlic and cilantro into 1/2 cup sour cream with 1/4 teaspoon salt and the juice of half a lime.
2. When the oil shimmers, add about 10 taco bites to the pan, working in two batches so they fit without crowding. Fry for 2 to 3 minutes per side until the outside is golden and crisp, turning once halfway through.3 min
3. Transfer the first batch to a plate lined with a paper towel to drain. Fry the remaining 10 bites the same way.3 min
4. Serve the hot taco bites warm with the cilantro lime crema on the side for dipping.

Note Swap the cilantro lime crema for guacamole or salsa if you prefer. Leftover bites reheat well in a 350°F oven for five minutes. Serve with black beans, rice, or a simple salad to stretch the meal.