3. Divide the dough into 8 balls (about 2 inches in diameter). Place each ball in between two circles of parchment paper and use a tortilla press or rolling pin to flatten into a circle about 6 inches wide. Leave each tortilla in between the parchment paper.
4. Pour 1/2 inch of avocado oil into a skillet and heat oil over medium heat. Add tortilla and submerge in the hot oil let cook for a minute then using two spatulas fold tortilla over to form a taco shape. Let fry for about a minute or until just about hardened. Flip and fry the other side after a minute.
5. Remove and let dry upside down on a paper towel lined tray. This will help hold the taco open as it dry. Keto taco shell will continue to harden as it dries.