Description
This Homemade Hard Taco Shells recipe guides you through frying fresh corn tortillas to crispy, golden perfection. With just a few simple ingredients—corn tortillas, cooking oil, and kosher salt—you can create crunchy shells that are perfect for filling with your favorite taco ingredients. The frying process ensures a deliciously bubbly texture and a satisfying crunch, making homemade tacos even better.
Ingredients
Scale
Ingredients
- 20 small 6” corn tortillas (white or yellow)
- Light olive oil or any high heat cooking oil (enough to fill 1⁄4 inch in skillet)
- Kosher salt (for sprinkling fried shells)
Instructions
- Prepare the oil and tortillas: Line a baking sheet with paper towels to drain excess oil from cooked shells. Place a medium to large skillet on the stovetop over medium heat and pour in oil to a depth of 1/4 inch. Heat until the oil reaches 350°F (175°C) for optimal frying temperature.
- Fry the tortillas: Carefully slide one tortilla into the hot oil. Fry for 12-15 seconds until the tortilla is golden and bubbly on the underside, indicating it’s crisping well without burning.
- Fold and finish frying: Flip the tortilla and immediately use tongs to fold it in half to form a taco shell shape. Fry the folded tortilla 10-12 seconds per side until both sides are golden brown and crisp. This folding while frying ensures the shell holds its shape.
- Drain and season: Use tongs to transfer the fried shell to the lined baking sheet. Immediately sprinkle lightly with kosher salt. To help shells stay open and drain excess oil, gently open them a bit and set them upside down on the paper towels.
- Repeat: Continue frying the remaining tortillas the same way until all 20 shells are prepared. Allow shells to cool slightly before filling with your favorite taco ingredients.
Notes
- Use a thermometer to keep oil temperature steady at 350°F for best texture and to avoid greasy shells.
- If you don’t have light olive oil, other high smoke point oils like vegetable oil or canola oil will work.
- Setting the shells upside down while cooling helps maintain their taco shape and prevents them from becoming soggy.
- Store leftover shells in an airtight container to keep them crisp.
