Easy Taco Shell Recipe

Here is an easy taco shell recipe. Everyone loves tacos and has their favorite way of making them. Whether you crave hard shell tacos or soft shell tacos making them is a snap. Taco shells made either from corn or flour tortillas make delicious tacos and enchiladas depending on your preference. Fillings for the shells include ground beef, shredded chicken or steak and your favorite vegetables topped with cheese. For a vegetarian taco, omit the meat and add tofu or extra vegetables and top with cheese and sour cream or taco sauce. Follow these steps for easy taco shell recipe that your family will love.

You will need:

• One package flour or corn tortillas
• Vegetable or corn oil for frying
• Griddle or frying pan

For Soft Taco Shells:

1. Heat a skillet or griddle on medium heat. Place one flour tortilla at a time into the skillet to warm. Heat on both sides until the tortilla starts to brown a little and get soft. Remove to a plate and cover or place in a tortilla warmer until ready to use. Repeat with each remaining tortilla. Flour tortillas can also be steamed or lightly fried if you like them a little crispy.
2. Fill each taco shell with toppings and fold in half. Serve with taco sauce or sour cream.
3. For Hard Shell Taco Shells:
4. Heat one inch of oil in the bottom of a heavy skillet or frying pan on medium to medium high heat. Test the oil by dipping your finger in cold water and putting one drop of the water in the skillet. If the water sizzles and pops the oil is ready.
5. Place one tortilla in the oil and fry for 30 to 60 seconds. Turn it over and cook the other side. Remove the tortilla and fold in half. Place something in between the two halves to hold the shape as the tortilla cools and hardens.
6. The finished taco shell should resemble a “V” shape. Fill with your favorite toppings and enjoy.

Tips:

• Flour tortillas fried in oil give a crispy texture for those who cannot eat the hard corn tortillas. These are especially good for kids who do not like the corn tortillas. Use in tacos or as wraps for chicken and vegetables. To steam either corn or flour tortillas stack them between paper towels and microwave for ten seconds at a time until hot.

Warnings:

• Do not let the oil get too hot or the tortillas will burn. Test the oil before frying, if it is not hot enough the tortillas will retain too much oil and be soggy.