A few months ago I fried up some taco shells at home by dipping corn tortillas in a skillet full of hot oil.
Then I tried baking them instead of frying them, and I haven't gone back to the frying pan since.
You've got lots of options on how to bake a batch, so here are some of the key details to keep in mind if you want a healthier version of the classic hard taco shell.
Baked Taco Shells Recipe
Older tortillas tend to crisp up more readily. If using newer tortillas, let them dry out on the counter for a bit before putting them in the oven.
Then the idea is to give them a light coating of oil and use the oven rungs to give them shape as they crisp up.
For the oil, you can either use cooking spray or you can brush on some neutral vegetable oil. I brushed on some canola oil for this batch.
These tortillas then get draped over two rungs in the oven.
They'll bow awkwardly at first but over time the sides will drop.
10 minutes later at 375F they'll look like this:
See the light browning on the edges? That's probably when you want to take out your first batch.
10 minutes at 375F will give you a shell that has crispy edges but is still pliable in the middle.
12-13 minutes at 375F will give you a shell that is crispier but at the expense of being a little drier.
I like the crispy but slightly pliable version best and usually default to that, but your taco shell mileage may vary.
It's also easy to give them a hint of flavoring if you want.
A shake of chipotle powder (or regular chili powder) along with a dash of salt is a good option to liven them up a little.
Put the flavored side up when baking as that will be the outside of the final product.
And for the Chili-Lime addicts out there, I had the same impulse and thought that a Chili-Lime coating would be the perfect hint of flavor on these shells.
After spreading some lime juice and chili powder on them and baking for 10 minutes they were absolutely......disappointing. The lime juice combined with oil gave them an odd flavor and they didn't really crisp up. Bummer!
OK, a couple more things to keep in mind.....
The crispy yet pliable version is best eaten as soon as possible. If they sit on the table for awhile they'll get chewy. Luckily you can always pop them back in the oven for 30-60 seconds and this brings them back to life.
If you are making a big batch it's probably best to put a roasting pan or sheet underneath them in the oven as they will drip a bit.
And to answer a last possible question...Will this work on flour tortillas?
While it may look appetizing, the flour tortilla tasted a bit pastry-like after baking and didn't really crisp up. No bueno.
OK, got your freshly baked batch of hard taco shells handy?
Now the best part.....deciding what to put in them. We made Classic Ground Beef Tacos out of this batch. Yum!
Buen Provecho.
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Baked Taco Shells Are Just as Good as Fried
Ingredients
- 6-8 corn tortillas
- oil (or cooking spray)
- chili powder (optional)
- salt (optional)
Instructions
- Brush a light coating of oil onto the tortillas (or use cooking spray).
- If you want to give them some flavoring, add dashes of chili powder and salt.
- Place each tortilla over two oven rungs. (You can optionally place a roasting pan or foil on a lower rack to catch any oil dripping down.)
- Bake for 10 minutes at 375F for a crispy but pliable version.
- Bake for 12-13 minutes for a crispier version.
- Serve immediately.
Notes
You can use a similar technique to make a batch of Baked Tortilla Chips.
Still hungry?!
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edward guerrero
There is no way baked taco shells have the same great taste as fried, so know that going in. They will also break easier, so know that going in. Bottom line, eating healthy comes at a price.
Mary tanberg
I Coated both sides and MY oven smoked because of the oil spray drippingS. I only sprayed lightly and only had 4 torts in my oven.
I was worried about a fire as well but just had lots of smoke. (Now my oven is very dirty!)
Also, I cooked at 375 in my gas oven and the tortilla were over cooked with the time stated.
I don't think this is a good way to make healthy torts. 🙁
Diana
I Googled how long to cook natural taco shells to make a hard shell. (I know "natural" isn't the correct description for this, but whatever.) You told me the temperature to do it at and the time span. I may have to adjust things due to the variation of ovens, but I appreciate your guidance and I thank you very much for this post.
Patrick
Thanks much Diana!
Meredith
This might be a silly question, but I don't see it mentioned and I think it may make a difference, as I want mine to come out as tasty as they look in the recipe. Do you put oil (I have vegetable oil) on BOTH side of the corn tortilla??? And then will a little coating of vegetable oil work? Thanks for taking the time to help straighten this out for me. I can't wait to make shrimp tacos as a fast meal during the week that my family will love! This quick baked corn tortilla shell hack will be super helpful in the oven on our busy week nights!!! I will be back ASAP for more recipes and tips! <3
Patrick
Hi Meredith, yeah I think you get best results if you brush a little oil on both sides. I typically use olive oil but vegetable oil should work too. Cheers.
Melissa
Started a fire in my oven. Do not use this recipe if you have a gas stove!!!
Cookie
I have a gas oven band had no trouble. But I did put foil under to catch any drips.
Ed Halasz
Tried different times 5 to 12 minutes and found that 6 minutes worked best for our taste and without sacrificing the breaking of the shell when pinched together. This sure beats frying and without the grease smell throughout the house.
Patrick
Hey thanks much for your note Ed, it's so helpful for others to hear about your experiments. Cheers.