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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.
Make the taco shell batter by whisking together the flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together the milk, vanilla extract, and melted butter and egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter. To cook the shells, heat a skillet over medium heat.