Healthy Taco Shells
These Healthy Taco Shells are a lighter, baked alternative to traditional fried taco shells. Crispy, sturdy, and made with simple ingredients like corn or whole wheat tortillas, they’re perfect for taco night without the extra grease. Ready in under 15 minutes, these homemade taco shells are easy to customize, meal-prep friendly, and naturally dairy-free.
Ingredients
- Option 1: Corn Taco Shells
- 6 small corn tortillas
- 1 –2 tablespoons olive oil or avocado oil
- Option 2: Whole Wheat Taco Shells
- 6 small whole wheat tortillas
- 1 –2 tablespoons olive oil
- Seasoning Optional
- ½ teaspoon salt
- ¼ teaspoon chili powder or cumin
Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Prepare Tortillas
- Lightly warm tortillas in the microwave for 10–15 seconds to prevent cracking.
- Brush both sides lightly with oil.
- Sprinkle with salt or optional spices.
- Shape the Shells
- Oven Rack Method (Classic Shape):
- Carefully drape tortillas over two bars of the oven rack.
- Muffin Tin Method:
- Flip a muffin tin upside down and place tortillas between cups to create a taco shape.
- Bake
- Bake for 7–10 minutes until edges are golden and crisp.
- Shells will continue to firm up as they cool.
- Air Fryer Method
- Preheat air fryer to 375°F (190°C).
- Lightly oil tortillas and fold gently.
- Secure shape with a small piece of foil if needed.
- Air fry for 3–5 minutes until crisp.
- Check frequently to prevent over-browning.
Notes
- Warm tortillas before shaping to prevent cracking.
- Do not skip oil — it ensures crisp texture.
- Avoid overbaking to prevent brittleness.
- Let shells cool completely before filling.
- Store at room temperature in an airtight container up to 3 days.