HOW TO FRY TACO SHELLS RECIPES
HOME-FRIED TACO SHELLS | COOK'S ILLUSTRATED
Forget prefab taco shells. The best taco shells are homemade.
Provided by Cook's Illustrated
Yield Serves 4 (Makes 8 taco shells)
HARD TACO SHELLS RECIPE | ALLRECIPES
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15 taco shells
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Nutrition Facts : Calories 74.8 calories, CarbohydrateContent 10 g, FatContent 3.6 g, FiberContent 1.4 g, ProteinContent 1.3 g, SaturatedFatContent 0.5 g, SodiumContent 10.1 mg, SugarContent 0.2 g
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