Baked Taco Shells are beyond easy to make and require just two ingredients to get perfectly crispy taco shells. Ready in just 20 minutes, these simple shells serve as the ultimate base for all your favorite taco fillings!
There’s always a toss-up at my home between crunchy and soft tacos for taco nights. My daughters are usually on Team Crunchy Taco, but I hate having to buy both tortillas and hard taco shells. I mean, aren’t they really the same thing? This thought sent me on a mission to figure out how to use my tortillas to make my own crunchy taco shells.
After some trial and error, I did it. I have finally figured out how to make the best baked taco shells at home! The trick is to microwave your tortillas first to get them nice and pliable, then spray them with your cooking spray and drape them over the oven rack.
From there, let the oven take over and do its thing. Soon enough, you’ve got perfectly crispy baked taco shells. It’s beyond easy and way more budget-friendly than investing in two types of taco vessels every week! Fill them up with chicken, steak, fish, ground turkey, or beans. Its all delish!
I see plenty of taco-filled days ahead of me, so excuse me while I start preparing bulk batches of my homemade taco seasoning. Use these baked taco shells for any of your favorite tacos. The results are going to be so good that you’ll never be going back to the store-bought versions again.
These baked taco shells come together so easily that I almost feel guilty (almost) about calling this a recipe. You’ll need just two key ingredients for this one:
Taco Shells: Limed Corn Flour, Palm Oil, Salt. Contains CONTAINS WHEAT INGREDIENTS.
How to Store Baked Taco Shells
I love prepping up a batch of these baked taco shells right before taco nights, or any other occasion that calls for tacos. If you wind up with extras, allow them to cool before packing them carefully into an airtight container and store in a cool, dry environment.
Taco shells tend to absorb moisture pretty quickly and can turn soggy, so try not to store them in the fridge or freezer if you can help it.
Here are the answers to some of the most frequently asked questions about baked taco shells:
Flour tortillas tend to be softer, unlike corn tortillas which are more on the sturdy side. They probably wont be able to stand up on their own, so I dont recommend using them to make crunchy taco shells.
Of course! Toasting tortillas is a great way to bring out the flavor, while making sure that they’re pliable enough to be shaped into tacos. I prefer toasting my tortillas on the stove for a minute or so on each side until pliable. For an easier way of making your tortillas more pliable, you can microwave them for 1-3 minutes.
Corn taco shells tend to be crunchy but eventually end up getting soggy due to the moist fillings. The best way to prevent soggy tacos is to prepare the fillings separately and only assemble the taco once you’re ready to enjoy it. To make sure your crunchy taco shells stay crunchy, store them at room temperature instead of in the fridge.
Recipe Tips and Substitutions
Here are some of my favorite tips and substitution ideas to help you get the best baked taco shells every time:
- Use larger tortillas. Using larger tortillas is key to getting the perfect taco shell. When they’re bigger, they’re easier to handle and can fit more taco fillings without breaking.
- Create taco bowls. Taco bowls are a fun spin on the usual taco shells and don’t even require much effort. Just shape the heated tortillas into bowls using a flipped cupcake pan and pop them into the oven until they’re golden brown and crispy.
- Drape them evenly. I prefer draping my tortillas over two bars each. Not only does this create more room for fillings, but it also makes them all uniform in size and shape, which comes in handy when stacking them together.
- Aluminum foil. I wish someone had told me about this tip when I was starting out. Place a sheet of aluminum foil across the bottom rack of the oven and save yourself the time and effort of cleaning out a potential mess!
- Add a hint of flavor. Just a dash of your favorite seasoning is more than enough to give these taco shells a kick of their own. Great options include kosher salt, smoked paprika, and cumin.
- Cooking spray. Don’t have cooking spray? Just lightly brush some oil onto the tortillas before baking them. I’ve used both vegetable neutral oil and corn oil without seeing much of a difference, so use whatever you have at hand.
- Tortilla chips. Ive saved my favorite tip for last! If youve got any leftover tortillas, you can slice them into triangles and bake them to create some crispy chips that pair well with everything from salsa to guacamole.
Tacos Shell Recipe | How To Make Tacos Shell | Homemade Tacos Shell | Taco Shell
FAQ
What are taco shells made out of?
What are the ingredients in Taco Bell shells?
What are the ingredients in Old El Paso taco shells?
Are taco shells corn or flour?
What are taco shells made of?
Soft taco shells are made from flour tortillas that are gently heated until they become pliable and can be easily folded around the filling. Hard taco shells, on the other hand, are made from cornmeal and are fried until they are crispy and crunchy. Discover what taco shells are made of!
How do you make taco shells?
To make traditional taco shells, you will need corn tortillas, vegetable oil, and salt. Corn tortillas are made from ground corn and are a staple in Mexican cooking. They are thin and pliable, making them perfect for wrapping around fillings to create tacos.
What are hard taco shells?
Hard taco shells are a classic option for tacos and are made from corn tortillas that are fried until they become crispy and hold their shape. These shells are a delicious way to hold all of your favorite taco fillings and can be easily made at home. To make hard taco shells, you will need corn tortillas, vegetable oil, and salt.
What are baked taco shells?
Baked taco shells are a tasty and healthier alternative to traditional taco shells that are fried in oil. Baked taco shells are made by shaping corn or wheat flour tortillas into the desired shape and baking them in the oven until they become crispy and hold their shape.