How To Make Puffy Taco Shells
Serve your favorite Tex-Mex dish with a fun twist! Fried taco shells are made puffy and toasty with masa harina for a crunchy bite.
Serves:
Ingredients
- 1cupmasa harina
- ½tspkosher salt
- ½cuplukewarm water,plus 2 tbsp
- ½cupcanola oil,for frying
Instructions
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Mix the masa harina, salt, and lukewarm water together in a bowl using fingertips for 2 or 3 minutes until a dough forms and pulls away from the sides.
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Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep the dough balls covered with a damp paper towel while frying, 1 at a time.
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Place the dough ball between 2 sheets of plastic or a split open zip-top bag. Flatten to form a small circle about ⅛-inch thick.
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Heat the oil in a skillet over medium-high heat. When the oil is hot, slide in the first circle. Very carefully baste the hot oil over the top of the shell with a spoon to keep the oil circulating over the top surface.
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After about 15 seconds, when the shell has puffed, cook another few seconds and flip it over and cook for another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
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When the shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
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Fill with desired taco fixings and serve while shells are still warm. Enjoy!
Recipe Notes
- Alternatively, deep-fry the shells at 350 degrees F for about 90 seconds.
- For best results, make the dough and use it right away.
Nutrition
- Calories: 172.17kcal
- Fat: 14.15g
- Saturated Fat: 1.08g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.76g
- Polyunsaturated Fat: 4.08g
- Carbohydrates: 10.91g
- Fiber: 0.91g
- Protein: 1.21g
- Sodium: 99.27mg
- Calcium: 20.17mg
- Potassium: 37.36mg
- Iron: 1.21mg
- Vitamin A: 1.57µg
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