For corn tortillas:

1. Preheat oven to 375 degrees Fahrenheit.
2. Wrap 3 tortillas in a wet paper towel and microwave for 30 seconds to soften.
3. Turn a 12-cup muffin tin upside down. Spray with cooking spray.
4. Place each tortilla between the cups so they form a clover shape.
5. Bake in oven for 10 minutes.
6. Remove from oven and cool for a few minutes.
7. Repeat for as many taco bowls that you need. Serve taco bar style with chopped lettuce, chopped tomatoes, bell peppers, mushrooms, avocado, beans, shrimp, chicken, tofu, shredded cheese, salsa and/or cilantro.

For whole-wheat tortillas:

1. Preheat oven to 375 degrees Fahrenheit.
2. Spray a 12-cup muffin tin with cooking spray.
3. For each tortilla, gently rip or cut halfway to the center. Form a cone and place in tin (you’ll be able to bake 3 taco bowls at a time.)
4. Bake in oven for 10 minutes.
5. Remove from oven and cool for a few minutes.
6. Repeat for as many taco bowls that you need. Serve taco bar style with chopped lettuce, chopped tomatoes, bell peppers, mushrooms, avocado, beans, shrimp, chicken, tofu, shredded cheese and/or salsa.