Crispy Baked Taco Shells
Get ready to take your taco game to the next level with this baked taco shells recipe! Say goodbye to store-bought shells and hello to crispy, homemade perfection. With just a few simple ingredients and easy steps, you’ll have golden-brown taco shells ready to be filled with your favorite toppings.
Servings 4
Ingredients
- 8 corn tortillas we like white corn
- cooking oil or cooking oil spray
Instructions
- Heat the oven to 375°F (190°C).
- If your tortillas are a bit stiff, warm them slightly in the microwave (wrapped in a damp paper towel) for about 20-30 seconds. This makes them more pliable and less likely to crack when you mold them.
- Lightly spray or brush both sides of each tortilla with cooking oil. If you’re using seasonings, now’s the time to sprinkle them on.
- Flip your cupcake tin upside down. Gently fold each tortilla in half, creating a taco shell shape, and place between the cupcake molds. The edges of the tortillas will rest on the raised parts of the tin, holding the taco shape in place.
- Slide the tin into the oven and bake for about 8-10 minutes. Keep an eye on them – you want them golden and crispy, but not burnt.
- Use tongs to carefully remove the shells from the tin. Let them cool to room temperature for a minute or two – they’ll crisp up even more as they cool. Now, they’re ready to be filled with your favorite meat mixture and taco fixings!
Notes
You can use a regular or a mini cupcake tin for this recipe.