Rose's taco Shells
These homemade taco shells are made from a simple batter of corn flour, flour, egg, and water. They are cooked in a pan until lightly browned, resulting in soft and pliable shells perfect for tacos.
Ingredients
- 118 ml corn flour
- 237 ml flour
- 1 egg
- 355 ml water
Nutrition (per serving, estimated)
Estimated based off 4 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.5 mg
- Iron: 8.07 mg
- Magnesium: 91.5 mg
- Phosphorus: 393 mg
- Potassium: 387 mg
- Zinc: 2.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml corn flour
- 237 ml flour
- 1 egg
- 355 ml water
Let's Cook
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Step 1.
In a mixing bowl, combine 1/2 cup corn flour, 1 cup flour, 1 egg, and 1 1/2 cups water. Whisk until smooth and well combined, with no lumps.
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Step 2.
Heat a small frying pan over medium heat. Pour a small amount of the batter into the pan, just enough to coat the bottom thinly.
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Step 3.
Cook until the bottom is lightly browned, about 1-2 minutes. Flip the pancake and cook the other side until lightly browned, about 1 minute more. Repeat with remaining batter.