EatingWell Crispy Taco Shells
Surprisingly easy and far better-tasting than store-bought taco shells.
Prep Time:
10 mins
Total Time:
35 mins
Servings:
6 servings, 2 taco shells each
Ingredients
-
12 6-inch corn tortillas
-
Canola oil cooking spray
-
3/4 teaspoon chili powder, divided
-
1/4 teaspoon salt, divided
Directions
1.
Preheat oven to 375 degrees F .
2.
Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
3.
Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
4.
Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
Tips:
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375 degrees F until crispy, 7 to 10 minutes.
MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Reheat at 375 degrees F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack
Nutrition information
Calories 114, Total Fat 2 g, Sodium 124 mg, Carbohydrate 23 g, Fiber 3 g, Protein 3 g, Potassium 103 mg. Exchanges: Starch 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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