I fry my tacos all the time only not in a deep fat fryer. I soften the corn tortillas by placing them directly on a stove burner turned to low, pick each one up, one by one and place them in my left hand which I've covered with a wad of paper towels to protect my hand from the heat. Then I sort of fold the tortilla with my hand and scoop some cooked taco meat in the pocket I've made. Then I use a set of tongs to bring the edges of the filled taco together and then lay the taco on its side in about a half inch of hot oil. After about 30 seconds to one minute, I turn the taco to its other side to finish cooking. I remove the taco from the oil, letting the excess oil drain out and set the taco on a platter covered with a thick layer of paper towels. Once the platter starts to get full, I holler for everyone to "come and get it" and each person can add the toppings of their choice which I prepared in advance.
It's like an assembly line; one tortilla on the burner, one in my hand and one frying in the pan. I usually have only two frying at a time or things can get away from me. The filling doesn't fall out if I'm careful not to put too much filling in each tortilla. I learned this technique a hundred years ago from a Mexican American chef I was dating. It's hot work, but everyone seems to love them.