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Oven Baked Taco Shells

Crispy, crunchy, lightly salted oven baked taco shells. I am not sure exactly where or when I first saw this recipe for oven baked taco shells, but I have been in love with it ever since. It’s a simple idea really – drape corn tortillas over an oven rack and cook up until nice and crispy to create a hard taco shell without all the added fat of frying. The key to making sure these taco shells actually come out and that you don’t get a broken, burning corn tortilla is to heat up the tortillas beforehand so they are nice and pliable. Then add your favorite flavors and you are on your way.

Oven Baked Taco Shells
Servings: 4
Serving Size: 2 taco shells
Nutritional Information: around 150 calories
Weight Watchers® PointsPlus®: 2-4 *


  • 8 corn tortilla
  • juice of 1-2 lines
  • Salt
  • Cooking spray
  • Optional: Chili powder or your favorite spices


  1. Preheat the oven to 375 degrees.
  2. Wrap 8 tortillas in a moist paper towel or cloth. Microwave for 30 seconds – 1 minute until they are nice and pliable.
  3. Lay the tortillas about flat and spray with cooking spray and sprinkle with salt, lime juice, and any additional spices.
  4. Drape over the oven rack and cook for 7-10 minutes until crispy. You can either drape it over 1 or 2 columns in the rack depending on how fat apart they are.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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2 Response to Oven Baked Taco Shells

  1. meauxjeaux on May 15, 2012

    Just made these tonight w/the barbacoa and cilantro lime rice. How fun! While it was a bit comical trying to drape them over the oven racks (as the oven was heating up, I started to wonder, ‘how’s this gonna work?’ – surprisingly, I didn’t sustain any third degree burns), they tasted terrific. Next time, I will probably just lay them flat for a tostado. The ones I draped over just one rack (not sure of the proper terminology) were too tight to put anything into and difficult to get off – had to take the rack out of the oven and flip it upside down. And the ones I put over two kind of flayed open. But they worked – we just broke them and put the barbacoa and rice on top of the pieces along w/some tomato, cilantro and salsa. Delish! Thanks for the great idea.

    • YvoMay on June 19, 2012

      meauxjeaux try draping your corn tortillas over two bars instead of one. I do this and it makes a nice wide base. This makes it much easier to stuff them and they dont fall over on your plate. :)


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