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1
Warm each tortilla on a dry comal or heavy skillet over medium heat, turning once, until soft and pliable throughout. A cold tortilla will crack along the fold and cannot be repaired.
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2
Place a spoonful of dry filling along the centre of each warm tortilla. The filling must be dry — any residual moisture will produce steam inside the taco during frying and prevent crisping. Fold the tortilla closed around the filling without overfilling; the edges should meet without bursting. Secure immediately with a toothpick through both layers. Do not remove the toothpick before frying.
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3
Pour neutral oil into a wide, deep pan to a depth that will submerge at least half each taco. Heat to 175 °C, confirmed with a thermometer. This is where the dish lives or dies: oil below this temperature produces a greasy, soft shell; oil above it burns the tortilla before the interior crisps. The oil is ready when a small piece of tortilla dropped in sizzles steadily and rises at once.
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4
Lower the filled, toothpicked tacos into the oil in batches, seam-side down. Fry, turning once, until golden and rigid on all sides. The taco is done when it holds its shape without the toothpick bearing load, and the surface is an even deep gold.
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5
Remove immediately and drain on paper towels. Hold the fried tacos upright in a paper-towel-lined baking dish to prevent any one side from softening in residual oil. Remove the toothpicks.
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6
Apply the garnish cold directly over the hot tacos: shredded cabbage, a drizzle of crema, salsa verde, and a spoonful of guacamole. The contrast of the cold, creamy garnish against the hot, crunchy shell is intentional and defines the finished dish.