Heat about 2 inches of canola oil in a large pot over medium heat to 350°F. In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of table salt, stirring until evenly mixed.

Gradually pour in 3/4 cup of warmed whole milk and 2 tablespoons of melted butter into the dry mixture. Stir until a shaggy dough forms.

Turn the dough onto a floured surface and knead gently for about 3-5 minutes until smooth and elastic. Divide into 8 equal pieces and cover with a towel.

Roll each piece into a 6-inch circle about 1/8 inch thick, shaking off excess flour.

Fry each shell in the heated oil, cooking for 5 seconds, fold with tongs, and fry for another 1-2 minutes until golden brown.

Remove from oil and allow excess oil to drip off, molding over a wooden spoon to form the classic shape.

Fill each shell with taco meat, lettuce, cheese, sour cream, and diced tomatoes.