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Employees must wash hands and put gloves on prior to working on any prep items.
Revised 7/23/2025. Print 4 per page Scale 130
Preheat
Start by preheating the fryer to 350°.
Set Up
While the fryer is heating up, gather needed items.
Corn Tortillas
Taco shell fryer basket
1/3 pan
Temp the Oil
Using an infrared thermometer. Verify the temp of the fryer is 350° prior cooking chips.
Placing Corn Tortillas
Remove all inserts. Then gently fold tortillas to place them in the basket as shown above.
Do not crease tortillas.
Fill and Place Holders
Fill fryer taco basket.
Place the steel inserts in each slot, to hold the tacos in place.
Time to Fry
Carefully lower the fry basket into the oil.
Fry the taco shells for approximately 20 seconds.
Help Them Drain
When the timer goes off, lift the fryer taco basket and angle it to remove excess oil from the tacos.
Allow the taco shells to cool for 2-3 minutes.
Cool the Shells
Remove the inserts from the taco frying basket.
Pan Up & Label
Carefully place taco shells in a s/s 1/3 pan and double pan in the hot table for service.
Date the pan with a shelf life sticker for 3 days from time cooked.
Back Ups
If you are preparing back up taco shells place the taco shells in a 1/3 pan and cover it with plastic wrap, or an amber lid.
Store at room temperature.
Date the pan with a shelf life sticker for 3 days from time cooked.
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