The best part of tonight’s dinner was home-made taco/tortilla shells! I have seen them in a few blogs and finally decided to test it out and boy were they crispy, crunchy and really yummy. They tasted even better than those sold at mexican restaurants or store-bought ones. From this site, I did a few taco shells and tried making taco bowls using the back of the muffin trays! What a genius and splendid idea:)

How to Make Your Own Taco Shells in the Oven (I bought wholemeal tortilla wraps)
Packaged taco shells are often fried or contain partially hydrogenated oils. For a healthier version, make your own in the oven.

Directions:
Working with 6 tortillas (I did 4) at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F (190 degrees) until crispy, 7 to 10 minutes.

How to Make Your Own Taco Bowls Using a Muffin Tin

Taco salad bowls at restaurants are usually deep-fried. For a healthy and fun way to serve taco filling, create these homemade taco bowls using the bottom of a muffin tin. The resulting taco bowl sits perfectly on a plate without tipping over and you can see all of your ingredients!

Directions:
Preheat oven to 375°F. Heat tortillas until warm. (This step is for you to adjust the shape of the tortilla freely.) Coat each side of 4 tortillas with cooking spray. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool.

I baked both of them together for 10 minutes and one taco bowl turned really brown so I might stick to 7 minutes and use the keep warm function in my oven before serving guests in the future! This is such an easy party dish to whip up:)