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

DSC_2387

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

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

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

DSC_2311Measure out the flours and corn meal.

DSC_2313Whisk the flours together

DSC_2318Add the melted vegan butter

DSC_2320Add the milk, yogurt and water

DSC_2321Whisk to combine

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 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.

 

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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

Add the mushroom mix or seiten taco fillingDSC_2380

Add the toppings of your choice

DSC_2384Roll up and serve the condiments of your choice.

DSC_2387Delish!

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

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

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