- White corn tortillas
- corn oil
- sea salt
Heat half an inch of oil in an egg pan on medium. Add one taco shell. Fry each side for 8 seconds. Notice in the photo above that there are large bubbles on most of the shells. This is what you are after. But don't brown them- they'll be too hard and a cousin to the cardboard ones you buy in a box.
Using your tongs in the fry pan, fold the shell in half then place on a plate lined with paper towels. Add sea salt right away. Once you've made a dozen of them it's a good idea to start serving. This way they are still warm.
What filling ingredients do you serve at your taco bar?