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Crisp Taco Shells
Credit:
Bryan Gardner
Ingredients
Ingredient Checklist
Vegetable oil
Corn tortillas
Cook's Notes
Store shells in an airtight container, up to 1 day.
Gallery
Crisp Taco Shells
Credit:
Bryan Gardner
Gallery
Crisp Taco Shells
Credit:
Bryan Gardner
Crisp Taco Shells
Credit:
Bryan Gardner
Crisp Taco Shells
Ingredients
Ingredients
- Vegetable oil
- Corn tortillas
Directions
In a heavy-bottomed, straight-sided skillet, heat 1 inch vegetable oil over medium until it registers 350 degrees on a deep-fry thermometer. Add a corn tortilla and fry 15 seconds per side.
Fold tortilla in half, pressing one side to bottom of skillet and holding other side up with tongs. Cook until crisp and golden, 15 to 30 seconds. Flip and repeat, pressing other side into oil.
Drain on paper towels. Repeat to make as many shells as you like; a good rule of thumb is 2 tacos per person.
Cook's Notes
Store shells in an airtight container, up to 1 day.
Cook’s Notes
Store shells in an airtight container, up to 1 day.
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Crisp Taco Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crisp Taco Shells
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest