Make the taco shell: Line a baking sheet with a paper towel. Pour enough oil into a large Dutch oven to reach a depth of 2 inches and heat until a deep-fry thermometer reaches 350˚. Working with 1 tortilla at a time, fry, flipping often until the tortilla is light golden, 45 seconds to 1 minute. Using tongs, push down on the center of the tortilla, so the outer edges flare and puff up. Continue to fry until golden brown and puffy, 1 minute more. Remove from the oil and place upside down over a glass cup set over the prepared baking sheet; season with salt. Repeat with the remaining tortillas.