Do you want to make your own fresh, hard taco shells? Here is an easy tutorial that will show you how!
Plus, they are the perfect crunchy addition to any lunch box.
Taco night has to be one of my daughter’s favorites! If you ask what her favorite food is, she’d have a close toss up between sunflower seed spread, pizza, and tacos.
That being said, we eat tacos every other week on rotation at our house for supper. They’re quick to whip up and filling for the entire family! I love that flexibility that comes with tacos. It doesn’t always have to be the same meats, veggies, or toppings used. Mix it up, and try something new!
Now that I make our own seasoning, our tacos have got a little “healthier” too—free of salt, MSG, preservatives, and anti-caking agents.
So, why not make our own crunchy taco shells too?! Since my daughter eats gluten-free, I often worry about cross contamination and also the quality of the shells we buy. It can get expensive over time buying the ones she loves so much, whereas, a package of gluten-free corn tortillas is fairly inexpensive.
The shells that you can stuff and stand on their own are our family favorite. We can load them up and not have to worry about them tipping over or spilling out as we make our way to the dining table.
The best part? Leftovers make the BEST lunches!
Click here for even more MOMables “taco inspired” ideas.
- 8-10 corn tortilla shells
- Preheat the oven to 375F.
- Steam your shells by wrapping them in a stack with damp paper towels, five at a time.
- Then, on a plate, microwave them wrapped for 25 to 30 seconds on high.
- Drape each shell directly over two bars of your oven rack.
- Bake for 8 to 10 minutes, until crispy.