EatingWell Crispy Taco Shells

From EatingWell: May/June 2007 — Subscribe Now!

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

READER'S COMMENT:

"I absolutly LOVE this idea! We don't eat tacos because the store bought taco shells are usually stale and broken. I make my own tortillas by cutting a gallon zip-lock bag open and rolling out a ball of Ma-Se-Ca between the plastic....

6 servings, 2 taco shells each

Active Time: 10 minutes

Total Time: 35 minutes

Nutrition Profile

Diabetes appropriate | View Complete Nutrition Guidelines»

Ingredients

12 6-inch corn tortillas
Canola oil cooking spray
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided

Try this recipe with:

The EatingWell Taco

Preparation

Preheat oven to 375°F.
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.
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.)
Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 2 days. Reheat at 375Â°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

Per serving: 114 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 3 g protein; 3 g fiber; 124 mg sodium; 103 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch