EatingWell Crispy Taco Shells

May/June 2007

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

"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...

Makes: 6 servings, 2 taco shells each

Active Time:

Total Time:


  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.

Tips & Notes

  • 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.


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

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch

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Recipe Categories

Ease of Preparation
Type of Dish
Other (non-main dish)
Total Time
45 minutes or less
Preparation/ Technique
Health & Diet Considerations
Diabetes appropriate
Gluten free

May/June 2007
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