DIY Crispy Taco Shells
Transform soft flour tortillas into perfectly crispy taco shells using either a microwave with a glass or a standard toaster—no deep fryer needed. Both methods yield restaurant-quality results in minutes.
Transform soft flour tortillas into perfectly crispy taco shells using either a microwave with a glass or a standard toaster—no deep fryer needed. Both methods yield restaurant-quality results in minutes.
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Method 1 (Microwave): Briefly rinse a flour tortilla under hot running water.
Rinse the inside of a pint glass with warm water.
Fold the wet tortilla and place it inside the glass, shaping it into a U-shape.
Place the glass in the microwave and cook on high for 1 minute.
Using an oven mitt, carefully remove the hot glass and tip it over to release the formed taco shell.
Method 2 (Toaster): Fold a flour tortilla in half and place it into a toaster slot.
Press the lever down to toast the tortilla until it is crispy and pops up.
Remove the finished taco shells and serve.
Store cooled shells in an airtight container at room temperature for up to 2 days; reheat in a 250°F oven for 3–5 minutes to restore crispness.
microwave-safe glass (for microwave method) · toaster (for toaster method)
Flour tortillas are recommended for these methods as they crisp differently than corn. Corn tortillas may crack or shatter, especially with the microwave method.
Store in an airtight container for up to 2 days. Reheat briefly in a 250°F oven or toaster to restore crispness before serving.
Street taco size (6-inch) tortillas are ideal for both methods. Larger flour tortillas may not crisp evenly or fit standard toasters.
The recipe uses hot water to soften tortillas slightly before shaping, making them pliable without additional oil or butter.
Yes—shape and crisp them the day before, then store in an airtight container. Rewarm gently before filling to maintain crispness.
