EatingWell Crispy Taco Shells

EatingWell Crispy Taco Shells

11 Reviews
From: EatingWell Magazine, May/June 2007

Surprisingly easy and far better-tasting than store-bought taco shells.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • ¾ teaspoon chili powder, divided
  • ¼ teaspoon salt, divided

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°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.
  • Make Ahead Tip: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving.
  • Equipment: Baked-taco rack
  • 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°F until crispy, 7 to 10 minutes.

Nutrition information

  • Serving size: 2 taco shells
  • Per serving: 106 calories; 1.0 g fat(0.0 g sat); 3.0 g fiber; 22.0 g carbohydrates; 3.0 g protein; 2.0 mcg folate; 0 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 101.0 IU vitamin A; 0.0 mg vitamin C; 40.0 mg calcium; 1.0 mg iron; 128 mg sodium; 96.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

Reviews 11

May 06, 2013
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By: EatingWell User
Great recipe! Followed the directions to a T and these turned out wonderful. Pros: Easy, price saver and much better than boxed shells.
April 05, 2012
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By: EatingWell User
Great way to make taco shells without frying! I sprinkled them with a seasoned salt prior to placing them on 2 oven racks. Great results!
April 05, 2012
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By: EatingWell User
I tried the draped over 2 oven racks and it worked like a charm. I sprinkled some seasoned salt and plain salt prior to cooking them. Watch them closely. Mine only took 7 minutes and a few got a little too brown.
March 04, 2012
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By: EatingWell User
OMG This recipe is awesome. I did use the two wire oven rack suggestion and they came out like the flat bottom taco shells you can buy that is higher in fat and staler in taste. I definitely will be passing this recipe to friends, family and co-workers. Pros: Great taste and easy to make
January 14, 2012
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By: EatingWell User
fish tacos!!!
January 14, 2012
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By: EatingWell User
AWESOME!!! SEE MY PICTURES Using the oven rack can be tricky if you were to only use one of the rungs on the grate. So.. as suggested use two!! (see attached Pic) I added some season salt to mine just to kick it up a knotch! Pros: great tips! thanks!
November 25, 2010
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By: EatingWell User
Don't even think about attempting this recipe if your oven rack doesn't have a spacing that equates to a taco-shell-shaped tortilla drape natively. What you will end up with is a flaming ball of goo when the tortillas split and fall onto the heating element.
August 30, 2010
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By: randi_renee
These are absolutely amazing. I don't have a taco rack so I followed the tip & draped the tortillas over 2 oven rack bars - they were perfect! You could actually eat the tacos without the shell breaking down the middle and all of the ingredients falling out. My husband loved them as well.
March 02, 2010
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By: EatingWell User
These were delicous!!! I raved about them to everone at wrk and told them how to make them. Even my daughter who only will eat flour tortilla liked them. I will definatly make them again!!!