Want to make fresh, homemade crispy taco shells? It’s simple and turns taco night into a treat. These shells deliver a satisfying crunch and let you prepare restaurant-quality tacos at home quickly. You only need corn tortillas, vegetable or canola oil, salt, and your favorite taco fillings — seasoned meat or beans, cheese, lettuce, pico de gallo, and cilantro. Follow these steps and enjoy!
Homemade Crispy Taco Shells
After a few tries, I discovered how to make light, crispy taco shells that aren’t greasy or chewy. The secret is the oil temperature: hot enough to crisp the tortilla quickly, but not so hot that shaping becomes difficult.
A small frying pan works best for home frying. It requires less oil, heats faster, and is easier to manage when shaping tortillas. Tongs are very helpful for flipping and for holding the shell open while it fries so you can form a nice taco shape.
Crispy Tostadas
The same frying method works for making tostadas. Instead of folding the tortilla into a taco shape, lay it flat in the hot oil and flip once so both sides crisp evenly.
Tostadas are a versatile base for fully loaded toppings or even for salad-style assemblies. They provide a crunchy platform for beans, meat, vegetables, and cheeses.
What You’ll Need
Vegetable or canola oil
Corn tortillas
Sea salt, to taste
Taco fillings: seasoned meat, beans, cheese, lettuce, pico de gallo, cilantro, and any other favorites
How to Heat the Oil for Frying
Pour about 1/2 inch (roughly 1 inch deep at the center of a small skillet) of oil into a small skillet and heat over medium to medium-high until it reaches about 365°F (180°C). This usually takes 7–10 minutes.
Test the oil by dipping the tip of a tortilla into it — if it bubbles rapidly, the oil is ready.
Carefully place one corn tortilla in the hot oil for a second. Using tongs, fold the tortilla in half while it cooks to form a taco shape. Let one side bubble and crisp for about 30 seconds. Then pull the tortilla so the cooked side rests out of the oil while the uncooked half finishes crisping. Keep the shell open about an inch with the tongs so you can fill it later.
Once both sides are nicely crisp, transfer the cooked shell to a plate lined with paper towels to drain. Sprinkle immediately with a little sea salt, then set on a baking sheet or keep warm in a low oven while you fry the remaining tortillas.
In my photos, the tacos are filled with chorizo, refried beans, homemade pico de gallo, cotija cheese, and shredded lettuce. But you can use any combination of fillings you prefer.
These shells are best when served right away so they keep their crisp texture.
Air Fryer Tostada Shells
If you prefer less oil, you can crisp tortillas in an air fryer. They won’t be identical to deep-fried shells, but they achieve a pleasant crunch.
Preheat the air fryer to 400°F. Lightly spray each tortilla with olive oil spray and air fry for 4–5 minutes until crisp. For air-fried taco shells that hold a folded shape, use an oven-safe taco mold to support them while they crisp.
This is a useful variation if you want a lighter method or want to make multiple shells quickly.
If you try this recipe, share your result — leave a comment, rate it, or tag your photo on Instagram with @TheAlexDaynes — I love seeing what you make!
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Crispy Taco Shells
The best homemade crispy taco shells — restaurant-quality tacos made easily at home.
7 minutes
3 minutes
13 minutes
23 minutes
Ingredients
- Vegetable oil or canola oil
- Corn tortillas
- Sea salt, to taste
Instructions
- Fill a small frying pan with oil about 1/2 inch up the sides. Heat over medium to medium-high until hot, about 7–10 minutes. Test by dipping the tip of a tortilla — if it bubbles vigorously, the oil is ready.
- Carefully place one tortilla in the hot oil. Using tongs, fold it in half while cooking to form a taco shape. Keep the shell open about an inch so you can fill it later. Let each side crisp and bubble, flipping as needed to brown both sides evenly.
- When both sides are crisp, transfer shells to a plate lined with paper towels to drain. Sprinkle with sea salt immediately.
- Keep finished shells warm in a low oven or covered with foil while you fry the rest.
- Fill with your preferred toppings and serve immediately for the best texture.
Notes
To make a crispy tostada: fry the tortilla flat until both sides are crisp, flipping once. Drain on paper towels and enjoy as a base for your favorite toppings.