Taco Shell
Crispy homemade taco shells perfect for filling with your favorite meats and toppings, offering a warm, flaky crunch that complements Mexican-inspired flavors and casual gatherings.
Ingredients
Instructions
- Mix flour, baking powder, and salt in a bowl.
- Add shortening and mix until combined.
- Gradually add hot water and stir until a dough forms.
- Let the dough stand for 5 minutes before shaping.
Tips & Substitutions
For a flakier texture, consider substituting half of the shortening with butter. If you're looking for a gluten-free option, you can use a gluten-free flour blend. Make sure to knead the dough well to activate the gluten. Keep the dough moist to prevent cracking while rolling out. If you're short on time, you can use store-bought taco shells as an alternative.
Serving Suggestions
These taco shells are perfect for holding your favorite fillings. Serve them with Christy'S Texas Salsa for a refreshing kick. You can also fill them with seasoned ground beef, grilled veggies, or beans for a vegetarian option. Pair them with Homemade Guacamole and a side of Mexican rice for a complete meal.
Storage & Reheating
Store any leftover taco shells in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Shell contains roughly 38 calories, with 0g protein, 4g carbohydrates, and 3g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 2221mg per serving (97% 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 the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Make sure to wrap it tightly to prevent it from drying out. When you’re ready to use it, let it come to room temperature before rolling out and shaping the taco shells.
Why is my dough too sticky?
If your dough is sticky, you may need to add a bit more flour while kneading. Start with a tablespoon at a time to avoid adding too much. The humidity in the air can also affect the dough consistency, so adjust accordingly based on the feel of the dough.
What can I do if my taco shells crack while frying?
Cracking often occurs if the dough is too dry or if it hasn't rested enough. Ensure your dough is well-hydrated and allow it to rest for at least 5 minutes before rolling. Additionally, avoid frying them at too high a temperature, which can cause them to become brittle.
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).