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|
|12 6-inch corn tortillas|
|Canola oil cooking spray|
|3/4 teaspoon chili powder , divided|
|1/4 teaspoon salt , divided|
- 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.
|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|