Pictured above with ground seiten.
I received a version of this soft taco shell recipe from a friend when my children were little. I’ve gotten very good at whipping up these taco soft shells. I changed the recipe up a bit to accommodate my plant based lifestyle. This contains plant based butter as these shells are hard to make with out it.
You can also use ready made corn shells or corn tortilla shells. This recipe serves 4-6 people ( 2-3 tacos per person)It is another one of those family favourites. I could make these everyday and my family would be happy. I recently developed a gluten-free version and they are very close to the original recipe. The taste and texture is the same however the gluten in the original makes the texture chewy and the roll slightly more flexible which keeps it from cracking. If you are gluten-free, or intolerant though, I think you will be quite happy with the GF version. My family can’t tell the difference.
Cornmeal Soft Shell Taco's
Ingredients: My Original Recipe
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup melted vegan butter
- 1 cup almond milk
- 1/2 cup water
- 1/2 cup silk plain coconut yogurt or silken tofu
- 1/2 tsp salt
Ingredients: Gluten Free Version
- 2/3 cup corn flour
- 1/3 cup cornstarch
- 1/2 cup cornmeal
- 1/3 cup white rice flour
- 1/4 cup melted vegan butter
- 1 cup almond milk
- 1/2 cup water
- 1/2 cup silk plain coconut yogurt or silken tofu
- 1/2 tsp salt
Taco Fillings
- 2 cups finely chopped mushrooms, or vegan ground seiten or homemade ground seiten
- 1 large onion finely chopped
- 2 Tbsp chili powder
- 1 Tbsp cornstarch
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 cumin
- 1/4 tsp pepper
- 1/2 tsp salt)
- 1/3 cup mushroom stock or vegetable stock and mix together until coated.
Toppings
- 2 cups Shredded lettuce
- 1 1/2 Chopped tomatoes
- 3/4 cup Chopped green pepper
- 2 sliced Avocado
- 1 cup Shredded vegan cheddar cheese
- 3/4 cup Diced onion
- 1 cup Salsa
- 1 cup Guacamole
- 1 cup Vegan plain yogurt or vegan sour cream
Measure out the flours and corn meal.
Whisk the flours together
Add the melted vegan butter
Add the milk, yogurt and water
Whisk to combine
Whisk until combined, smooth and creamy
Ready to cook.
Heat up frying pan over medium heat. Coat pan with a thin coat of oil or vegan butter and quickly add a 1/2 cup scoop of batter to the pan. Swirl the pan quickly to spread the batter to make the taco soft shell.
Flip the shell as soon as it looks like the moisture is gone from the top of the shell
Flip and continue to cook on the other side until it starts to turn slightly golden when you lift the soft shell.
Slide on a plate and continue cooking until all soft shells are cooked. I pile the shells on top of each other once they are cooked (they don’t stick together) Cover with plastic can refrigerate until later use and reheat or use room temperature.
Add the mushroom mix or seiten taco filling
Add the toppings of your choice
Roll up and serve the condiments of your choice.
Delish!
My family even likes these cold the next day. Roll them up and wrap in plastic wrap and send in their lunches.
Dandelion & Dates 
These look AMAZING. I’m printing this recipe and making them! Mmmmm… my mouth is already watering!
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Thank you Shannon. Let me know what you think 😃
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Made these for supper tonight! YUM!!
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I’m glad you liked them Lori.. xo Love that my blog is useful to you 🙂
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