Taco Shells

Tarla.Dalal's picture

Dec. 21, 2014

If you love Mexican food, then your larder has to be equipped with Taco Shells, because tacos can be a wonderfully tasty and satiating answer to hunger pangs, being loaded with beans, cheese, veggies, salsa and all your favourite fillings and toppings! Here is how you can make Taco Shells at home. Although a little time consuming, you can make these aromatic, ajwain flavoured Taco Shells in bulk and store them in an airtight container to use as and when required


Maize flour 1 Cup (16 tbs)
Plain flour 1/2 Cup (8 tbs)
Oil 1 Tablespoon
Carom seeds 1/2 Teaspoon (Optional)
Salt To Taste
Warm water 1/4 Cup (4 tbs) (as needed)
For rolling and frying
Oil 1 Cup (16 tbs) (For deep frying)
Plain flour 1 Tablespoon (as needed)



1. In a deep bowl, sieve maize flour and plain flour. 

2. Add oil, carom seeds and salt. Knead into semi-stiff dough using enough warm water. Divide the dough into 18 equal portions.

3. Roll out each portion into 4-inch circle using little plain flour for rolling and prick it with a fork at regular intervals.

4. In a pan, heat oil and deep-fry the taco shells until light brown. 

5. Once it turns light brown, immediately shape it into a shell (‘U’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell until golden brown. Drain it on an absorbent paper. Repeat to make more.

6. Allow it to cool completely, store in an air-tight container and use as required.



7. Serve with your favorite filling and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 188Calories from Fat 58

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat %

Trans Fat 0 g


Sodium 66 mg2.75%

Total Carbohydrates 30 g10%

Dietary Fiber %


Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet