Homemade Crispy Taco Shells

  • 1 and 3/4 cups cold water
  • 1 cup all purpose flour
  • 1/2 cup yellow corn meal
  • 1/4 teaspoon salt
  • 1 egg

Mix ingredients together. Heat an 8″ non-stick frying pan over medium to medium-high heat. Pour a scant 1/4 cup of liquid into heated 8″ pan, tilting pan from side-to-side to spread liquid evenly and thinly over the bottom of the pan. NOTE: You may need to add a little extra water so the batter will cover the bottom of the non-stick pan. Cook for 2 minutes on each side – the shells will resemble the look and consistency of crepes (with cornmeal). Set aside for frying or freeze for future use.

Heat vegetable oil in a fryer or dutch oven to 350 degrees. (Use enough oil in which you can form the shells into the shape of a taco.) Using metal tongs or a taco-form, fry shells in the hot oil until golden brown. Place upside down on a paper bag or paper towels to drain. Fill with your favorite taco fixings.


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