Hard Taco Shells

Hard Taco Shells

52 Reviews 13 Pics
Recipe by  TINKERBELL4

“Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.”

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Adjust Servings

Original recipe yields 15 taco shells



  1. Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
  2. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

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Reviews (52)

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There is a way to make them crispy without added all the fat from frying. Spray them with coooking spray and drape them over the rack in your oven. Bake until crispy.



Other posts were right, make sure your oil is hot. It doesn't take much. I take them out of the oil with the handle of a wooden spoon then feed each end over a wire on a cooling rack placed above the sink. Leave a wire or two in between. This makes them in a U shape so that it can hold the goodies in there without falling over. ;> )



if yours are chewy, it means the oil wasn't hot enough!

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Amount Per Serving (15 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 36 mg
  • 1%

Based on a 2,000 calorie diet



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Slow Cooker Taco Soup


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Super Easy Doughnuts