No need to fry crispy tacos

Crispy pre-fried taco shells are a mainstay of American supermarket shelves, and while they may make for a quick and easy taco night, they’re often stale and easily crack and crumble when filled. Luckily, there’s a way to make crisp-shelled tacos yourself — and you won’t even need to think about frying.

Our American crispy tacos are an interpretation of Mexican tacos dorados, which are made by filling tortillas, folding them in half or rolling into cigars, and deep-frying the whole thing. To get around heating a pot of oil, you’ll want to turn to a hot oven and swap traditional corn tortillas for ones made with flour.

The benefit of using flour tortillas is that you can add fillings and fold the tortillas without worrying that the tortillas will break before they have a chance to crisp. The hot oven will accomplish two things: turn the tortillas golden brown and quickly cook a seafood filling.

I like to use peeled and deveined shrimp in these tacos, but a mild, white flaky fish will work just as well. (Indeed, the inspiration for these tacos comes from the Youtube star Chef John, who makes them with fish.) Toss the shrimp (or fish) in a quick marinade of chili powder, oil, lime juice and salt to add mild spice and a bit of fat.

Once the tacos are baked, I like to top them with pre-made coleslaw for a creamy contrast to the crisp tortillas. It accomplishes a similar effect as the typical Baja fish taco garnishes of crema and chopped cabbage without any work on your part.

Serve these tacos immediately after they’re filled. That crispness won’t last forever.