Hard Taco Shells Recipe

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Servings: 20 shells 20 small 6” corn tortillas (white or yellow) light olive oil or any high heat cooking oil, or 1⁄4” oil Kosher salt, for sprinkling fried shells

Ingredients

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Line a baking sheet with paper towels. Place a medium/large skillet over medium heat and add 1⁄4” of oil.

Instructions

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Once the oil is hot (350 ̊F on a thermometer), carefully slide in a tortilla and fry for 12-15 seconds until golden and bubbly on the first side.

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Flip and use tongs to immediately fold in half. Fry another 10-12 seconds per side or until golden brown then use tongs to transfer the taco shell to the prepared baking sheet.

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Immediately sprinkle taco shells lightly with kosher salt. 

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I find if you open them up a bit and set them upside-down to cool and drain on the paper towels, they will stay open a bit more, making them easier to fill and you don’t need a taco holder. Repeat with remaining tortillas until all shells are fried. Enjoy!

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