EatingWell Crispy Taco Shells

3 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 0
  • 1 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:

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; 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
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