Homemade Crispy Taco Shells For Delicious Tacos
These homemade taco shells are crispy, easy to make, and perfect for any taco night.
Servings: 10 shells
Calories: 150kcal
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet
- Deep Frying Pan
Ingredients
Ingredients
- 2 cups All-purpose flour Provides structure for the taco shells.
- 1 teaspoon Salt Enhances flavor.
- ¾ cup Warm water Helps bring the dough together.
- 2 tablespoons Vegetable oil Adds richness and is used for frying.
- 1 teaspoon Optional seasonings (cumin, paprika) Enhances flavor of the shells.
Instructions
- Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Stir until evenly distributed.
- Create a well in the center and add ¾ cup of warm water and 2 tablespoons of vegetable oil. Mix with a fork until the dough starts to come together.
- Knead the dough gently on a floured surface for about 5 minutes until smooth and elastic.
- Wrap the dough in plastic wrap or cover with a towel and let it rest for at least 30 minutes.
- Divide the dough into 10-12 equal portions, roll each into a ball, and flatten slightly.
- Roll each ball into a thin circle, about 6 inches in diameter.
- Heat a skillet over medium heat and cook each circle for 30-45 seconds on each side until slightly golden.
- Remove from skillet and fold over a wooden spoon or taco rack to shape while cooling.
- Heat vegetable oil in a deep frying pan to 350°F (175°C) and fry each shell for 2-3 minutes until golden brown and crispy.
- Drain on paper towels and allow to cool slightly before serving.
Notes
Store leftover shells in an airtight container at room temperature to maintain crispiness.