Sprinkle a drop of water into the pan and when it pops, the oil is hot enough to start cooking the tortillas. Fry the tortilla for about 10-30 seconds on each side, until browned and cooked. The tortilla should be soft and pliable, not crispy.Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy.Sprinkle a drop of water into the pan and when it pops, the oil is hot enough to start cooking the tortillas. Fry the tortilla for about 10-30 seconds on each side, until browned and cooked. The tortilla should be soft and pliable, not crispy.Heat oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a tacoshape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).Puffy tacos are corn tortillas that are fried for a few seconds until they puff up and hold that shape. The texture is INCREDIBLE. Especially if A few months ago I fried up some taco shells at home by dipping corn tortillas in a skillet full of hot oil. Then I tried baking them instead of frying … These really are the all time best fried tacos! The meat is fried right in the shell! Keep reading for some side dish ideas for taco night, too! And when this happens and I only have the tortilla’s on hand, I heat up a pan of oil and get to frying up some taco shells. Now this works withUse these super-simple taco shells for Sarah’s Tacos. … skillet, heat 1 inch vegetable oil over medium until it registers 350 degrees on a deep-fry thermometer.