1 (1 ounce) can refrigerated lemonade
1 (15 ounce) can large can pineapple juice
1 bunch green onions, sliced
1/4 teaspoon salt
1 cup crushed pineapple
1 quart vegetable oil for frying
In a blender combine the lemonade, pineapple juice, green onions, salt and pineapple. Blend until blended. Store in refrigerator.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Reserve 1/2 cup lemonade to drizzle on tacos.
Fry tacos on both sides, turning once, until golden brown. Serve hot enchiladas with tortilla chips, salsa, salsa blend, sliced avocado, sliced lime, or salsa blend, if desired.