Taco Shells
Crispy homemade taco shells with a delicate cornmeal and flour base, perfect for filling with your favorite toppings. Suitable for quick lunches or casual dinners.
Ingredients
Instructions
- Mix the flour, cornmeal, egg, salt, and enough water to create a thin pancake batter consistency.
- Salt a black skillet and heat over medium heat.
- Pour batter into the skillet by tablespoonfuls.
- Add 2 to 3 tablespoons of batter to the skillet, then tilt the skillet until the batter almost covers the bottom.
- Fry until brown, then turn and cook the other side.
Tips & Substitutions
For a smoother batter, sift the flour and cornmeal together before mixing. If you want a gluten-free option, substitute the flour with a gluten-free blend. You can also add spices like cumin or chili powder for extra flavor. If the batter is too thick, gradually add water until the desired consistency is reached.
Serving Suggestions
Serve these taco shells warm filled with your favorite fillings like seasoned meat, beans, or vegetables. They pair beautifully with Easy Mexican Lasagna or Layered Ranchers Dip for a complete meal. Consider topping with fresh cilantro, avocado, or salsa for added flavor.
Storage & Reheating
Store leftover taco shells in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and slightly crispy. Avoid microwaving as it can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Shells contains roughly 296 calories, with 6g protein, 60g carbohydrates, and 4g fat. It is a good source of protein (11% of the Daily Value), calcium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 655mg per serving (28% 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 use other types of flour for this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend. Keep in mind that this may alter the texture slightly, so adjust the water as needed to maintain a thin batter consistency.
How can I make these taco shells crispier?
To achieve crispier taco shells, ensure your skillet is well-heated before adding the batter. You can also cook them a bit longer on each side until they are golden brown and firm.
Can I freeze the taco shells for later use?
Yes, you can freeze the cooked taco shells. Allow them to cool completely, then layer them between parchment paper in a freezer-safe bag. They can be frozen for up to a month. Reheat directly from frozen in a skillet.
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).