Cornmeal Soft Shell Taco’s – Original and Gluten free versions

DSC_2387I received a version of this recipe from a friend when the kids were little. Which mean that’s been awhile, and I’ve gotten very good at whipping up these taco soft shells. It is another one of those family favorites.  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

  • Servings: 10-12 Shells
  • Difficulty: easy/medium
  • Print

Ingredients:  Gluten Free Version

  • 2/3 cup corn flour
  • 1/3 cup cornstarch
  • 1/2 cup cornmeal
  • 1/3 cup white rice flour
  • 1/3 cup melted butter
  • 1 cup milk
  • 1/2 cup water
  • 3 eggs
  • 1/2 tsp salt

Ingredients:  Original Recipe

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/3 cup melted butter
  • 1 cup milk
  • 1/2 cup water
  • 3 eggs
  • 1/2 tsp salt

Taco Fillings

  • 1 lb ground beef, chicken, or turkey, or finely chopped chicken breasts or sirloin beef fried with 2 Tbsp olive oil
  • Add (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 stock or water to the beef and seasoning and mix together until coated.


  • Shredded lettuce
  • chopped tomatoes
  • chopped green pepper
  • sliced avocado
  • shredded cheddar cheese
  • diced onion
  •  salsa
  • guacamole
  • sour cream

DSC_2311Measure out the flours and corn meal.

DSC_2313Whisk the flours together

DSC_2318Add the melted butter

DSC_2320Add the milk and water

DSC_2321Whisk to combine

DSC_2326Add the eggs

DSC_2329Whisk until combined, smooth and creamy

DSC_2332Ready to cook.

DSC_2334Heat up frying pan over medium heat.  Coat pan with a thin coat of 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.

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DSC_2354Flip the shell as soon as it looks like the moisture is gone from the top of the shell

DSC_2355Flip and continue to cook on the other side until it starts to turn slightly golden when you lift the soft shell.

DSC_2361Slide 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.

DSC_2379 DSC_2380                                   Add the toppings of your choice

DSC_2384Roll up and serve the condiments of your choice.


DSC_2389My family even likes these cold the next day.  Roll them up and wrap in plastic wrap and send in their lunches.


4 thoughts on “Cornmeal Soft Shell Taco’s – Original and Gluten free versions

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