Soft Tacos with Fried Parsley and Lemon

Ingredients

• 8 6-inch corn tortillas warmed ()
• 1 bunch curly-leaf parsley 
• 1 small optional: lemon thinly sliced
• 4 servings lemon wedges 
• 4 cups vegetable oil for frying

Equipment

• paper towels
• sauce pan
• slotted spoon

Directions

1. Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds.
2. Transfer with a slotted spoon to several layers of paper towels and season with salt.
3. Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
4. Transfer to paper towels and season with salt.
5. Serve parsley and lemon wrapped in tortillas.