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EatingWell Crispy Taco Shells

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  35 Minutes
  6 servings, 2 taco shells each
Surprisingly easy and far better-tasting than store-bought taco shells.

Make Ahead Tip: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack
RECIPE INGREDIENTS
12   6-inch corn tortillas
Canola oil cooking spray
3/4 teaspoon  chili powder, divided
1/4 teaspoon  salt, divided

Tip:  Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.
Other necessary recipes:
The EatingWell Taco
EatingWell Crispy Taco Shells Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F.


Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes). Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.


Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip).


Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 2 taco shells each
Calories: 114
Sodium: 124mg
Fiber: 3g
Carbohydrates, Total: 23g
Protein: 3g
% Cal. from Fat: 16%
Fat. Total: 2g
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