With a summer full of tacos ahead of me, it’s important to have some quick and easy recipes up my sleeve to mix up the taco shells. Usually I reach for lightly grilled corn tortillas, low carb butter lettuce wraps, or warm soft flour tortillas; but every once in awhile I crave something crispy. That’s where these delicious crispy baked taco shells come into play. Awhile back I posted a similar (and delicious) recipe but ever since I have been continuing to work on it and I have finally found the trick to crispy, even bubbly, baked shells every time. The secret? Microwaving (or warming) the tortillas until they are extremely soft and pliable and then individually spraying them with cooking spray and carefully folding them over the oven rack. The result is crispy, crunchy shells that stand up all on their own. Taco perfection.
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Baked Crispy Taco Shells: New and Improved
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Preheat the oven to 425 degrees.
Spread out the tortillas and microwave until extremely soft and pliable. Depending on your microwave this can take between 1-3 minutes. They should be hot and really pliable when you take them out.
Immediately wrap in a towel or place in a ziploc bag to keep them warm. Keeping them soft is the key to not having them break in the oven.
Then carefully spray each tortilla with cooking spray on both sides and gently drape over the oven grates, pressing down ever so lightly. I press mine over two grates so that the taco shells stand up nicely and have lots of room to press things in.
Repeat with remaining shells and then bake for 8-10 minutes until brown and crispy. These can go from perfect to burnt quickly so be sure to keep an eye on them.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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