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Saucy Tacos with Crispy Corn Shells |

Crispy Corn Shells


  • corn shells (I like white corn)
  • kosher or coarse salt
  • canola oil


  1. Heat a small skillet over medium heat with enough canola oil to coat the bottom of the pan.
  2. Cook shells one at a time.  Place shell in pan and cook for appox. 1 minute.
  3. Using tongs, turn shell over and fold in half.  Cook one side of the half until crisp, then turn and cook other side of the half until crisp.
  4. Remove from oil.  Place on plate lined with paper towels to drain and sprinkle with salt.
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