Tip: How to Make Homemade Taco Shells

Tacos are already pretty good, but they’re even better when you make your own hard, crunchy shells. It’s so easy to do, too, and it gives you a sense of pride knowing that you did something not a lot of people do.

Start by laying a corn tortilla down flat in a skillet with about a 1/4-1/2 inch of hot oil in the bottom.

Turn it around a few times to get it crisp on both sides. You don’t want it to be completely crispy, just a little brown and stiff.

 Keep the crispiest side face up and bend the tortilla in half to form the shell-shape.

Once that side is crispy, flip it over to the other side to get that crispy, too.

Then as they  finish cooking, stack them up on a papertowl-lined plate to let the excess oil drain off of them and keep the other ones warm.

Now you can stuff them with whatever you want, beef, fish, pork, whatever floats your boat. Try this fun technique out and I promise you’ll never go back to the store-bought shells!

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