These are good with a pulled pork filling with a southwestern seasoning.
Form the taco shells: Preheat oven to 350 F. Place a wire rack over a baking sheet and set aside. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the tortillas, reserving irregular-shaped scraps. Brush both sides of the tortilla with olive oil and sprinkle with salt. Wrap the tortillas in a clean, dampened towel and warm in the oven until flexible -- about 2 minutes. To shape tortilla rounds, invert and fit the tortillas between the grates of the oven rack to bend them into taco shells, or use a cooling rack. Bake tortillas until they crisp -- 12 to 15 minutes. Set aside or store in an airtight container before using for up to 3 days.
Based on individual serving.
Calories: 29
Total Fat: 2 g
Cholesterol: 0 mg
Sodium: 27 mg
Carbohydrates: 2.7 g
Fiber: .3 g
Protein: .4 g
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 30 | ||
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Calories: 22 | ||
Calories from Fat: 4 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 18mg | 0 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.6g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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