Unfried Crispy Taco Shells

Up until recently, I had never actually made a taco with a soft tortilla. Growing up, we loved the crunchy taco shells - I mean, who doesn't!  Since I am allergic to gluten, I always put my turkey tacos on a soft corn tortilla, never flour. They always fall apart and I end up needing to eat them with a fork. Not a huge deal, but definitely frustrating!

So, I decided to try making a crispy shell - without frying!

Ingredients

• Corn tortillas - amount is up to you!

Directions

1. Preheat the oven to 375 degrees.

2. Place your corn tortillas between two damp paper towels and place them in the microwave for 40 seconds (or until very soft). I did 40 seconds for four tortillas, you may need to adjust the time based on how many tortillas you are cooking.

3. Remove from microwave and place each tortilla in the oven, folded in half over one of the wires on the oven shelf.

4. Cook tortillas for 6-8 minutes, or until desired crispiness. (NOTE: if these tortillas are too crisp, they will break when you try to fill them. I cooked mine 6 minutes, to the point they were crispy but I could bend the center enough to put my taco ingredients in them).

These were a hit in our house! I don't know if I will ever have a soft tortilla again!

If you are following the 21 Day Fix or Insanity Max: 30, two tortillas would count as one yellow.