Rating: 4.5 stars
73 Ratings
  • 5 star values: 56
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Homemade taco shells are crunchy and taste excellent! Use homemade tortillas or store-bought corn tortillas. You may need a little practice at first. Fill and serve tacos right after frying, or they may become chewy. Leftovers may be heated in the oven for crisping.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
15
Yield:
15 taco shells
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).

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  • Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels. Sprinkle with salt while still hot.

Nutrition Facts

75 calories; protein 1.3g; carbohydrates 10g; fat 3.6g; sodium 10.1mg. Full Nutrition
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