Homemade Hard Taco Shells Recipe
Homemade hard taco shells are key to restaurant-style tacos at home. They're easy to make and taste amazing.
Ingredients
- 20 small 6” corn tortillas (white or yellow)
- light olive oil or any high heat cooking oil, or 1⁄4” oil
- Kosher salt, for sprinkling fried shells
Instructions
- Line a baking sheet with paper towels. Place a medium/large skillet over medium heat and add 1⁄4” of oil. Once the oil is hot (350 ̊F on a thermometer), carefully slide in a tortilla and fry for 12-15 seconds until golden and bubbly on the first side.
- Flip and use tongs to immediately fold in half. Fry another 10-12 seconds per side or until golden brown then use tongs to transfer the taco shell to the prepared baking sheet.
- Immediately sprinkle taco shells lightly with kosher salt. I find if you open them up a bit and set them upside-down to cool and drain on the paper towels, they will stay open a bit more, making them easier to fill and you don’t need a taco holder. Repeat with remaining tortillas until all shells are fried.
Notes
Once homemade hard taco shells are at room temperature, they can be stored at room temperature in an airtight container or large zip bag for up to a week.
Nutrition Facts
Homemade Hard Taco Shells Recipe
Amount per Serving
Calories
57
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.2
g
Sodium
12
mg
1
%
Potassium
48
mg
1
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
0.2
g
0
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Calcium
21
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
