Reviewer:

ROSANNACANADA


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Reviewed: Jan. 27, 2008

Great for tacos (i also make chips by cutting up the corn tortillas into small triangles and frying them). I've never used that much oil though, a quarter of an inch in the pan has always worked well with me.

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Reviewer:

emilyfelts

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2008

I was surprised at how easy these were! I used low carb flour tortillas and the seasoned salt like another reviewer suggested. They were great! They weren't "traditional" taco shells b/c of the tortillas we used but we loved them.

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Reviewer:

JENNY-REDS

	Cooking Level: Intermediate Living In: Glenmoore, Pennsylvania, USA
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Reviewed: Oct. 3, 2007

Taco shells cooked at home give your tacos a very authentic taste, and make a meal that is restaurant quality! I followed this recipe and had wonderful cruchy, flavorful tacos. I sprinkled mine with seasoned salt right after removing from the oil. Put down your packaged taco shells and give this recipe a try - you don't know what you've been missing!

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Reviewer:

LadaFun

	Cooking Level: Intermediate
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Reviewed: Feb. 25, 2007

I had the chewy problem with some tortillas i made. I just put them back in the deep fryer for a little longer, and they were very crispy. DELICIOUS with flour tortillas. went over well at the superbowl party!

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Reviewer:

Rose

	Cooking Level: Expert Home Town: Wichita, Kansas, USA Living In: Stillwater, Oklahoma, USA
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Reviewed: Aug. 17, 2005

It is probably my fault, but these turned out really greasy and chewy even when served 2 minutes after cooking.....maybe I should bake them after cooking them in the oil?? Suggestions???

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Reviewer:

CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: May 10, 2005

Tastes a lot better than the ones you buy pre-cooked in a package. I don't think you need to add salt if you're using them for tacos.

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Reviewer:

chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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