EatingWell Crispy Taco Shells
Surprisingly easy and far better-tasting than store-bought taco shells.
Source: EatingWell Magazine, May/June 2007
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size: 2 taco shells
Per Serving:
106 calories; protein 2.8g; carbohydrates 21.6g; dietary fiber 3.1g; sugars 0.4g; fat 1.4g; saturated fat 0.2g; vitamin a iu 101IU; folate 2.5mcg; calcium 40mg; iron 0.6mg; magnesium 35.1mg; potassium 95.9mg; sodium 128.2mg; thiamin 0.1mg.
Exchanges:
1 1/2 starch