Surprisingly easy and far better-tasting than store-bought taco shells.
| Prep Time: | 10 minutes |
| Ready in: | 35 minutes |
| Yield: | 6 servings, 2 taco shells each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 12 6-inch corn tortillas | |
| Canola oil cooking spray | |
| 3/4 teaspoon chili powder , divided | |
| 1/4 teaspoon salt , divided | |
Recipe Directions
- Preheat oven to 375°F.
- Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
- Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
- Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.
Health Advantages: low calorie, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 114 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 23 g | Dietary Fiber: | 3 g | Cholesterol: | 0 mg | |||
| Fat: | 2 g | Sodium: | 124 mg | Saturated Fat: | 0 g | |||
| Protein: | 3 g | Potassium: | 103 mg | Monounsaturated Fat: | 0 g | |||
| Exchanges: | 1 1/2 starch | |||||||
