Easy Homemade Crispy Taco Salad Shells
Elevate your dinner salads with these easy-to-make homemade crispy taco shells. By lightly frying fresh flour tortillas and finishing them in the oven, you achieve a perfectly golden, sturdy, and crunchy vessel that holds up to your favorite fillings. This simple method eliminates the stale, store-bought taste and brings a professional, restaurant-style quality to your kitchen, making it the perfect foundation for seasoned ground turkey, beans, or fresh guacamole.
Ingredients
- 4 large (10-inch) flour tortillas
- 2 Tbsp high-heat oil (canola or extra light olive oil)
- Kosher salt to taste
Instructions
- Preheat your oven to 350°F.
- Arrange four oven-safe bowls upside down on a large baking sheet.
- Heat the oil in a large skillet over medium heat to approximately 350°F.
- Fry one tortilla at a time for 30-45 seconds per side until golden brown and puffed.
- Remove the tortilla with tongs and drape it quickly over the bottom of an inverted oven-safe bowl.
- Press the tortilla firmly into the mold using a ladle or smaller bowl to secure the shape.
- Repeat for remaining tortillas.
- Place the baking sheet with the molded tortillas into the preheated oven.
- Bake for 12-14 minutes until the shells are firm and deep golden.
Notes
Work quickly once the tortilla is out of the oil as it cools and hardens fast. If the tortilla is too stiff to mold, it may need an extra few seconds in the hot oil. Ensure the oil is not too hot to prevent burning.