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I know just what you're saying about those Americanized tacos. Living right on the border in San Diego we get the real deal tacos but going even other places in California ordering a taco usually results in a hard shell (most authentic tacos in Mexico use a soft white corn tortilla which is made right in front of you so it is served hot and fresh), ground beef (authentic tacos can have beef in them but it is never ground beef), lettuce (again you'll almost never find lettuce on tacos in Mexico), cheddar cheese (Cheddar is English while Mexicans tend to use Mexican cheese whose style comes from Spain), and black olives which are never found on a taco in Mexico.
I know restaurants like to "localize" foreign foods to better fit local tastes (American Chinese food & American-Italian food both don't resemble anything in their home countries) but why does "localizing" normally meaning using cheaper ingredients so that it doesn't taste as good?
"Pasties" served in the upper peninsula of Michigan are associated with Finnish culture but they're really English in origin. Just south in Wisconsin the same basic dish is more accurately referred to as Cornish pasty.
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