Crispy Hard-Shell Tacos
Freshly fried corn tortillas for superior crunch
Why This Recipe Works
Frying your own taco shells yields a much better texture and flavor than store-bought boxes. Using a pair of tongs to hold the shape ensures the shell stays open and ready for fillings.
Instructions
Heat the oil in an 8-inch skillet over medium heat until it reaches 350 degrees—the oil should shimmer and a small piece of tortilla should sizzle instantly when dropped in.
Carefully place one tortilla in the oil and cook until it begins to soften and blister, about 10 seconds.
Flip the tortilla using tongs, then immediately fold it in half, holding the top edge open about 2 inches while keeping the bottom submerged in the oil.
Fry the bottom half until it is golden brown and feels rigid, about 1 minute 30 seconds.
Flip the shell onto its other side and fry until golden brown and completely crisp, another 30 to 45 seconds.
Transfer the shell to a paper towel-lined plate, standing it upside down to prevent oil from pooling in the fold, and sprinkle with salt immediately while still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 days; recrisp in a 350-degree oven for 5 minutes.
Can I make this ahead of time?
Shells are best used immediately but can be kept in a low oven for 30 minutes to stay crisp.
