Taco Bell makes a concoction known as the Gordita Crunch, which I unfortunately eat once a month. The magic of the dish is the soft tortilla glued to a crunchy taco, which provides more structural stability. You get the crunchiness without the typical exploding mess in your palm that hard tacos normally create.
At home we periodically have taco night, but last night we stepped it up to Gordita Night!. I ate five, but because we use lean beef and Fage yogurt for sour cream, I’m probably still ahead in the count compared to if I’d hit the Bell. Yum.