Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Line a sheet tray with towels, then place taco shell fryer baskets on top. Remove metal inserts.
Using long handled tongs, carefully dip tortillas, in batches, into a preheated 350°F fryer for 5 seconds. Drain on towels and cool slightly.
Carefully fit tortillas into the taco shell fryer baskets, pushing tortilla into the mold, ensuring the sides are even in height.
Place metal inserts on top of tortillas to hold in place.
Place basket back into the fryer.
Cook until light golden brown and crispy.
Drain well.
Using tongs, remove metal inserts.
Season shells with S&P. Taste and adjust seasoning as needed.
Drain the seasoned taco shells on paper towels to eliminate excess oil.
Cool completely.
Transfer to clean airtight food storage containers. Cover, label, date and store for service.
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