EatingWell Crispy Taco Shells

Rating: 4.73 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

Gallery

Recipe Summary

total:
35 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Fat
High Fiber
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F.

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  • 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

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 6% DV; carbohydrates 21.6g 7% DV; exchange other carbs 1.5; dietary fiber 3.1g 13% DV; sugars 0.4g; fat 1.4g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 101IU 2% DV; vitamin cmg; folate 2.5mcg 1% DV; calcium 40mg 4% DV; iron 0.6mg 4% DV; magnesium 35.1mg 13% DV; potassium 95.9mg 3% DV; sodium 128.2mg 5% DV; thiamin 0.1mg 5% DV.
Exchanges:

1 1/2 starch

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
05/06/2013
Great recipe! Followed the directions to a T and these turned out wonderful. Pros: Easy price saver and much better than boxed shells. Read More
EatingWell User
Rating: 5 stars
04/05/2012
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! Read More
EatingWell User
Rating: 4 stars
04/05/2012
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. Read More
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EatingWell User
Rating: 5 stars
03/04/2012
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 Read More
EatingWell User
Rating: 5 stars
01/14/2012
fish tacos!!! Read More
EatingWell User
Rating: 4 stars
01/14/2012
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! Read More
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EatingWell User
Rating: 5 stars
10/31/2011
These are pretty decent. I made ours into tostados though because I didnt have the taco thingy. If I thought about it I should have made a tin foil contraption but the tostadas were really tasty. Be careful though even 30 seconds more on time you can burn them. Read More
EatingWell User
Rating: 5 stars
10/31/2011
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. This way I can make my shells bigger then store bought corn tortillas. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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!!! Read More
randi_renee@evilhippie.org
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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. Read More
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