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Home-Fried Taco Shells

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

Makes, 8 taco shells

3/4

cup

vegetable oil, corn oil, or canola oil

8

corn tortillas, (6-inch)

1

Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.

2

Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.

3

Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.

4

Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (7.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

461.76

Calories From Fat (9%)

43.53

% Daily Value

Total Fat 5.2g

8%

Saturated Fat 0.69g

3%

Cholesterol 0mg

0%

Sodium 22.88mg

<1%

Potassium 320.32mg

9%

Total Carbohydrates 96.93g

32%

Fiber 10.82g

43%

Protein 11.86g

24%