Homemade Taco Shells: Elevate Your Taco Night

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Forget those store-bought taco shells—they’re about as appetizing as the box they come in. Not only do they lack flavor, but they also crumble on the first bite, leaving your taco fillings in a sad heap on your plate. No need to worry! Frying taco shells at home is incredibly easy and infinitely more satisfying. With just a few basic tools—a fork or tongs, a small frying pan, corn tortillas, cooking oil, and some paper towels—you’ll soon master the art of making perfectly fresh, soft, or crispy taco shells. Once you’ve tried this, you’ll never go back to pre-made shells again!

Soft or Crispy? The Choice is Yours

Back in the day, I always made crispy taco shells—just crispy enough to hold their shape without falling apart. After all, who doesn’t love a good crunch? Well, my husband, for one. He prefers his taco shells soft, and over time, I’ve come to appreciate them too. Although I’ll admit, every now and then, I still crave the crispiness. The best part? You don’t need any special ingredients or tools to choose between soft and crispy shells—it’s all about how long you fry them. The longer they’re in the oil, the crispier they get.

Step-by-Step Guide to Frying Taco Shells

1. Prepare Your Pan
   Pour about 1/2 inch (1.3 cm) of vegetable oil into a small frying pan and heat it over medium heat until it reaches 350–360°F. I prefer using an 8-inch cast iron pan because it’s the perfect size and can handle the heat. A stainless steel pan works too, but be prepared for a tougher cleanup as the oil might burn on the sides.

2. Start Frying
   Place a corn tortilla in the hot oil. Let it cook flat for 5–10 seconds, using your tongs or fork to keep it submerged. Flip it over and cook the other side for another 5–10 seconds.

3. Shape the Shell

   • With Tongs: Grab the tortilla at the center and fold it in half. Use the edge of the pan to help hold the bottom half in place while you fold the top.

   • With a Fork: Insert the tortilla about 1/4 of the way up between the tines, then use the fork to fold it in half.

4. Cook to Perfection
   Fry each side for an additional 10–15 seconds for a soft shell or longer for a crispy one. Keep an eye on it to avoid burning.

5. Drain and Cool
   Once the shell is cooked to your liking, place it on a plate lined with paper towels to drain and cool. Repeat the process until you have all the taco shells you need.

For a visual walkthrough, check out the video in the recipe card below—it’s one of those techniques that’s much easier to see in action than to explain in words.

Enjoy your fresh, homemade taco shells and get ready to impress your taste buds!

How to Fry Taco Shellshttps://youtu.be/yX0MFSzpjaU?si=SJDs6gc7UF_hWCr1

Print

With ImageWithout Image

How to Fry Taco Shells

Yield: 12

Author: Kimberly Scott

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ditch store-bought taco shells and make your own fresh, flavorful ones at home! All you need is corn tortillas, cooking oil, a small frying pan, tongs or a fork, and some paper towels.

Cook modePrevent screen from turning off

Ingredients

• 1/2 cup vegetable oil (approximate, depending on size of pan – oil should be about 1/2 inch or 1.3 cm deep)
• 12 each corn tortillas

Instructions

1. How to Fry Taco Shells at Home
2. Forget those store-bought taco shells—they’re about as appetizing as the box they come in. Not only do they lack flavor, but they also crumble on the first bite, leaving your taco fillings in a sad heap on your plate. No need to worry! Frying taco shells at home is incredibly easy and infinitely more satisfying. With just a few basic tools—a fork or tongs, a small frying pan, corn tortillas, cooking oil, and some paper towels—you’ll soon master the art of making perfectly fresh, soft, or crispy taco shells. Once you’ve tried this, you’ll never go back to pre-made shells again!
3. Soft or Crispy? The Choice is Yours
4. Back in the day, I always made crispy taco shells—just crispy enough to hold their shape without falling apart. After all, who doesn’t love a good crunch? Well, my husband, for one. He prefers his taco shells soft, and over time, I’ve come to appreciate them too. Although I’ll admit, every now and then, I still crave the crispiness. The best part? You don’t need any special ingredients or tools to choose between soft and crispy shells—it’s all about how long you fry them. The longer they’re in the oil, the crispier they get.
5. Step-by-Step Guide to Frying Taco Shells
6. Prepare Your Pan
7. Pour about 1/2 inch (1.3 cm) of vegetable oil into a small frying pan and heat it over medium heat until it reaches 350–360°F. I prefer using an 8-inch cast iron pan because it’s the perfect size and can handle the heat. A stainless steel pan works too, but be prepared for a tougher cleanup as the oil might burn on the sides.
8. Start Frying
9. Place a corn tortilla in the hot oil. Let it cook flat for 5–10 seconds, using your tongs or fork to keep it submerged. Flip it over and cook the other side for another 5–10 seconds.
10. Shape the Shell
11. With Tongs: Grab the tortilla at the center and fold it in half. Use the edge of the pan to help hold the bottom half in place while you fold the top.
12. With a Fork: Insert the tortilla about 1/4 of the way up between the tines, then use the fork to fold it in half.
13. Cook to Perfection
14. Fry each side for an additional 10–15 seconds for a soft shell or longer for a crispy one. Keep an eye on it to avoid burning.
15. Drain and Cool
16. Once the shell is cooked to your liking, place it on a plate lined with paper towels to drain and cool. Repeat the process until you have all the taco shells you need.
17. For a visual walkthrough, check out the video in the recipe card below—it’s one of those techniques that’s much easier to see in action than to explain in words.
18. Enjoy your fresh, homemade taco shells and get ready to impress y

Nutrition Facts

Calories

137

Fat

10 g

Sat. Fat

2 g

Carbs

12 g

Fiber

2 g

Net carbs

10 g

Sugar

0 g

Protein

1 g

Sodium

12 mg

Cholesterol

0 mg

The nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.