This recipe has got to be one of the bigger successes I have had in the kitchen in a long time! Everyone in the family LOVED these! Not a speck was leftover, which is always a sign that it really and truly was a HIT.
Crispy, crunchy, flat bottomed taco shells that you can fill and they will stand on their own. And they come in at 110 calories and 1.5 grams of fat per 2 shells. WOOT! Dieter’s friend.
Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 40 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.
Yes! I know, this is ridiculamente easy. The only thing that makes it even slightly difficult is having to do more than one batch.
Now that we have our shells, we are ready to make Baked Tacos!
Taco Shells on Your Oven Rack
- Tortillas (for gluten free use corn tortillas )
- cooking spray
- filling of choice
- Preheat your oven to 375.
- Spray your tortillas with cooking spray on both sides and sprinkle with salt.
- In groups of about six, Wrap in a towel and carry microwave for 40 seconds or until soft and manageable. (That depends on the power of each microwave )..If you skip this step, all totillas will be broken before reaching your oven.
- Carefully pull the center rack out and carefully drape each tortilla over 2 rails of the rack.
- Bake for 7-8 minutes.
- Be very very careful as you remove the shells from the racks. They’re going to be really really hot. Some of them may have curled so that you can’t just lift them straight off the rack. I found that if you sort of bump up one side from the bottom, it will sort of do a ring around the rack kinda move and come off the bottom.
- Allow the shells to cool for a few minutes to finish hardening.