Freshly fried tostada shells stacked against a black background with cilantro, chili powder, lime and salt.

Tostada Shells

  • Author: Amanda McGrory-Dixon
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 tostada shells 1x


You’ll love these crispy, freshly fried tostada shells loaded with all your favorite toppings. These tostada shells are delicious and simple to make.



Oil for frying
8 corn tortillas
Coarse kosher salt, optional
Chili powder, optional
1 lime, sliced, optional


  1. In a Dutch oven, pour in enough oil to come up about an inch. Heat oil over medium-high until it reaches 350 degrees. Once it reaches 350 degrees, drop the heat level to keep the oil from getting too hot. Adjust the temperature as necessary to keep it at a consistent 350 degrees.
  2. Using tongs, carefully place a corn tortilla in the hot oil and fry for about a minute and a half. Flip the tortilla and cook for another minute and a half or until golden brown.
  3. Remove the corn tortilla with the tongs and allow the excessive oil to drip back into the Dutch oven. Move the tortilla to a paper-towel lined plate.
  4. If desired, sprinkle with salt, chili powder and lime juice. Enjoy!


I typically use peanut or grape seed oil for frying.

  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican

Keywords: tostada, tortilla, corn tortilla, Mexican, Tex-Mex