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Taco Shells

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Rating: 5/5
1 review
1 comment

ready in: under 30 minutes
serves/makes:   6

recipe id: 27978
cook method: stovetop

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1 1/2 cup cold water
1 cup all-purpose flour
1/2 cup corn meal
1/4 teaspoon salt
1 egg


Mix all together with hand beater. Pour 1/4 cup into a hot greased skillet and fry like pancakes. Use as taco shell.

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130 calories, 1 grams fat, 25 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


My family loves this recipe. You can also make the tortillas a day ahead and store in the frig until ready to fry and serve. Thank you for posting this, my recipe book fell apart and we lost some of it when we moved.

Registered Member at
Member since:
Aug 12, 2005

REVIEW: 5 star recipe rating
This is a family favorite. These shells are to die for! They don't even compare to store corn tortilla. They are well worth the work! It makes 13 to 14 shells. One step is missing - after frying the shell like a pancake, transfer it to another pan of hot vegetable oil for about 15 seconds, otherwise the shells will just fall apart. When used for enchiladas, they don't need fried and taste awesome as cheese & onion enchiladas.

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