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1 If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can. 2  Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Fry the taco shells in a pan on the stove. Fill a frying pan with canola oil until it reaches approximately 1/2 inch depth. Heat oil on medium high heat until it sizzles. Fry the desired amount of taco shells until they are crispy and very lightly browned. Place the taco shells on paper towels to remove excess grease.