Homemade Soft Taco Shells
Soft homemade taco shells with a slightly crispy exterior and tender interior, perfect for filling with your favorite meats, veggies, and toppings for an easy, flavorful meal.
Ingredients
Instructions
- Place all ingredients in a bowl except for 1/4 cup of milk.
- Mix with a wire whisk until well blended.
- Spray a small 8-inch skillet with cooking spray.
- Place the skillet on medium heat.
- Pour 1/2 cup of batter into the pan and roll it around to coat the sides.
- Cook until edges are brown, then flip the shell over to cook the other side.
- Stir the batter between each shell. As the batter becomes thick, add the remaining 1/4 cup of milk.
Tips & Substitutions
For softer taco shells, consider using half all-purpose flour and half whole wheat flour. If you want a gluten-free option, substitute the flour with a gluten-free blend and ensure your cornmeal is also gluten-free. To enhance flavor, add spices like cumin or chili powder to the batter. Stirring the batter regularly will help maintain a consistent texture for your shells.
Serving Suggestions
These homemade taco shells are perfect for filling with your favorite ingredients like seasoned meats, beans, or veggies. Serve them alongside a refreshing salsa or the Cream Cheese Mexican Dip for added flavor. They also pair beautifully with the Fiesta Brunch Casserole for a full meal experience. Top with fresh cilantro, avocado, or cheese for a delightful finish.
Storage & Reheating
Store any leftover taco shells in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate and reheat in a skillet over low heat until warmed through. You can also microwave them for about 10-15 seconds, but avoid overheating to prevent them from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Soft Taco Shells contains roughly 1293 calories, with 14g protein, 164g carbohydrates, and 64g fat. It is an excellent source of iron (40% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1816mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these taco shells ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Just stir in the remaining milk before cooking. Alternatively, you can cook the shells ahead of time and store them. Reheat them in a skillet for the best texture.
What can I use instead of cornmeal?
If you don’t have cornmeal, you can substitute it with fine ground polenta or even use all-purpose flour for a different texture. However, using cornmeal will provide a unique flavor and a nice crunch to the shells.
How can I make these taco shells spicier?
To add some heat, incorporate spices like cayenne pepper or chipotle powder into the batter. You can also serve them with spicy fillings or salsas to kick up the flavor. Experiment with your favorite spices to find the perfect balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).