Home-made Taco Shell Recipe


Home-made Taco Shell Recipe

Why would you want to make your own taco shells when it is so easy to buy the ready made ones? Well I don’t exactly know, except to say that I do like to try and make most things from scratch myself, at least once. At least then I know what goes into a dish.  If the recipe turns out to be relatively simple and equally or more delicious than the ready-made version, then I would prefer to make my own.

These taco shells were pretty simple to make, although the process was obviously much more time consuming. The recipe also resulted in a very different taco shell, actually more like a wrap and less like a taco. If you want crispy/ crunchy, you will not find it here.

It was very tasty though. So rather than just being a shell that held all the yumminess together, it added to the overall flavour. I really liked it and I would happily to do it again, given a free afternoon and time to potter in the kitchen.

So for the sake of sharing, here is the recipe, just in case anyone else wants to give it a try. Or, if you have your own taco recipe then please let me know. I would love to make the crunchy ones someday too….


Home-made Taco Shell Recipe
Prep time
Cook time
Total time
I had varying degrees of success getting my shells to hold their shape. Draping over a large mug was probably my preferred method.
Cuisine: Modern Australian
  • 1 Cup of flour
  • ½ cup of instant polenta
  • ¼ tsp of salt
  • 1½ cups of water
  • 1 egg
  1. Mix all the ingredients thoroughly together in a bowl.
  2. Heat a large non stick, heavy based pan. Add enough olive oil to cover the base.
  3. Use a soup label to drop a large spoonful into the base of the pan, quickly spreading the batter in a circular motion, working from the inside out until it is nice and thin.
  4. Cook each side for about one minute. The shells are not supposed to brown, although they should definitely cook all the way through.
  5. Remove the shell from the pan and then mould into shape by draping them over a cake rack, or placing over the top of a mug. You want something that will help them dry into the desired "taco shell" shape.
  6. You can use them as soon as they have cooled.


So what do you think? Will you give it a try?

I’d love to hear how you go.

Coincidentally, the previous photo reveals my top secret cooking tip, eat good cheese while you go. 🙂

Here is another photo of my best looking and most usefully shaped taco. It was not hard to achieve with a bit of practice.


You might like to fill these lovely tacos with slow-cooked beef.

Shredded Chilli Beef Recipe

FullSizeRenderApple Coleslaw Recipe


Happy Eating.

Dani xx


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