Crispy Taco Shells in Air Fryer

Name: Crispy Taco Shells in Air Fryer
Total time: 12 min
Yield: 4
Ingredients: 4 (4 inches / 10 cm each) small corn or flour tortillas; olive oil spray (optional)

Quick and crispy taco shells made in the air fryer in just 12 minutes. Perfect for an easy dinner or a satisfying snack.

Time: 12 min4 servingsDifficulty: Easy160°CSnacks

Steps

1
Preheat the air fryer to 160°C (320°F) for 5 minutes.
2
Shape each tortilla into a taco shell – fold it or use a piece of aluminum foil to hold its shape. Place them in the air fryer basket with the open side up.
3
Cook for 5–6 minutes until golden and crispy.
4
For extra crispiness, lightly spray with olive oil during the last minute of cooking.
5
Fill the shells with your favorite taco filling and serve immediately.

Shopping list

4 small corn tortillas (or flour), olive oil spray (optional)

Recipe story

Taco shells originate from pre-Columbian Mexico, where Aztecs prepared corn tortillas filled with various ingredients. Over time, the recipe evolved, and today crispy shells are a staple in Tex-Mex cuisine. In Mexico, tacos are an essential part of culinary culture, served at any meal. This air fryer version offers a healthier alternative while maintaining the traditional crispy texture.

Ingredient Secrets

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Corn

Corn, native to Central America, was domesticated over 9,000 years ago in Mexico. After the discovery of the Americas, it spread rapidly to Europe, Africa, and Asia, becoming a global staple crop. Fun fact: in Italy, corn was called 'grano turco' (Turkish wheat) because it was believed to originate from the East.