Taco Shells
Craft authentic, homemade taco shells from scratch with this simple, customizable recipe that guarantees crisp and flavorful results. Using only masa harina, salt, and water, these gluten-free shells are incredibly versatile and can be cooked to perfection through frying, baking, or grilling to suit your taste. Learn how to shape your tortillas into perfect taco shells, whether golden and crispy from the fryer or healthily baked in the oven. In just 35 minutes, you can create a fresh batch ready to cradle your favorite fillings, from classic ground beef to spicy shredded chicken or vegetarian options. Elevate your taco night with these easy-to-make shells—ideal for a dinner party centerpiece or an everyday family meal. Delicious, homemade, and preservative-free, these taco shells will redefine how you enjoy your favorite Mexican dishes!
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 0.5 teaspoons Salt
- 1.5 cups Warm water
- 2 cups Vegetable oil (if frying)
Instructions
In a large mixing bowl, combine masa harina and salt. Gradually add warm water while stirring until the dough comes together.
Knead the dough for about 2-3 minutes until smooth and pliable. If the dough feels too dry, add a tablespoon of water at a time until you achieve the desired consistency.
Divide the dough into 8 equal portions and roll each into a ball. Cover the dough balls with a damp kitchen towel to prevent drying out.
Using a tortilla press or a rolling pin, flatten each dough ball into a thin, round tortilla about 6 inches in diameter. Place the tortillas between two sheets of plastic wrap or parchment paper to prevent sticking.
Heat a dry non-stick skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on one side, flip, and cook on the other side for an additional 30 seconds. Remove from heat and set aside under a clean towel to keep warm.
To fry the taco shells, heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Drape each tortilla over a large wooden spoon handle or tongs to create the taco shell shape, then lower into the oil. Fry for 30-60 seconds until golden and crisp. Remove and drain on paper towels.
For baked taco shells, preheat the oven to 375°F (190°C). Drape the tortillas over the grates of the oven rack to form a shell shape. Bake for 8-10 minutes, or until crispy and golden.
Serve immediately with your favorite filling, or store taco shells in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
