Make the pico de gallo

• Dice the tomatoes and finely dice the red onion and jalapeño.
• Chop the cilantro and add everything to a bowl.
• Squeeze in the juice of 1 lime, season with salt and pepper and mix well.
• Set aside so the flavors come together.

Make the garlic lime sauce

• Combine the Greek yogurt, mayonnaise, minced garlic and the juice of 1 lime.
• Season with a pinch of salt and whisk until smooth and creamy.
• Chill until serving.

Cook the seasoned beef

• Heat a drizzle of olive oil in a skillet over medium-high heat.
• Add the ground beef and break it up with a spoon.
• Cook until browned, then drain excess fat.
• Stir in the taco seasoning with a splash of water and simmer until the sauce coats the meat.

Assemble the tacos

• Lay the tortillas out and spread a layer of shredded cheddar and mozzarella on each.
• Add a spoonful of the seasoned beef on one half.
• Top with a little more cheese so it seals.
• Fold the tortilla over into a half-moon.

Fry until crispy and golden

• Heat a thin layer of olive oil in a pan over medium heat.
• Fry the folded tacos in batches, pressing lightly, until golden and crispy on both sides.
• Drain on paper towels.

Serve

• Open each taco slightly and spoon in the fresh pico de gallo.
• Drizzle generously with the creamy garlic lime sauce.
• Serve immediately while the cheese is melted and the shell is crispy.