These gluten-free taco shells are perfect for all your Mexican get-togethers. Fill them with your favorite fillings and don't forget to freeze some for Taco Tuesday.
Mexican food is a firm favorite in my whole family. And one of our favorite recipes is Gluten-Free Nachos.
Gluten-Free Taco Shells Recipe
So yes, Taco Tuesday is a thing in our house for a tasty dinner. We love Mexican food, and it boils down to the fact that everyone in the household can choose whatever fillings they want to place inside their gluten-free taco shells.
We are divided on what each of us enjoys. I love added spice, and my children love to keep it simple. So what makes a good taco filling? Well, we love using our favorite meats like chicken, fresh toppings, a variety of cheeses, and flavorful seasonings. This Gluten-Free Tacos recipe has our favorite ground beef or turkey filling. It's super simple to make.
Note that the taco shells I made are soft. If you prefer your taco shells crispy, there's just one quick step after the recipe below. That's deep frying them!
This recipe is one we enjoy putting together as a family as it is quick and easy to make. We always make extra so we can use it for a quick after-school snack. And the best part is having friends over for some taco night fun. If you don't do Taco Tuesday, then you need to, so you can create new traditions.
Why You’ll Love This Recipe
Quick and easy to make - Making the dough is quick, and these freeze well, so you can always have them readily available.
Loved by all - From kids to adults, everyone loves filling their gluten-free taco shells.
Few ingredients - All you need today to make these is just 6 ingredients and water.
What's in Gluten-Free Taco Shells?
These tasty tacos only need a few ingredients you may have on hand already.
Masa harina – It adds flavor and structure. Made from dried, nixtamalized corn, it's the traditional base for tortillas. There are plenty of brands you can choose from. We like the King Arthur masa harina because it's a brand we trust. You can get very good quality masa harina from other brands too though.
Xanthan gum – It binds the dough and mimics the elasticity of gluten, helping prevent cracking and tearing. This is a vital part of most gluten-free breads and baked goods because it helps hold everything together.
Gluten-free baking powder – It provides a slight lift and softness, making the shells less dense and more flexible.
Salt – Balances the natural sweetness of the corn.
Warm water – Hydrates the dough, making it workable. Just like the ingredients in our recipe for gluten-free bread, temperature matters. Make sure you're working with warm water for best results.
Vegetable oil – Adds moisture and flexibility, making the tortillas softer and easier to fold. You can swap out different oils without issues, too. UC Riverside has an article about why you might want to avoid soybean oil though!
Equipment Needed For This Gluten-Free Taco Shells
A nice big mixing bowl to combine and make the dough. A rolling pin with some parchment paper to make the right-sized taco shells. A skillet is great to cook the taco shells so they are ready to be filled.
How To Make Soft Gluten-Free Taco Shells (Recipe In Eight Steps):
This is a collage showcasing all the steps so you can see the consistency of the dough.
Now come along and let's view this recipe step by step with handy images to help you along.
Combine Dry Ingredients
Add masa harina, xanthan gum, baking powder, and salt to a large bowl. I like to use glass bowls for mixing, but you can use any kind.
Add Wet Ingredients
Pour in warm water and vegetable oil. Mix with a spoon or spatula. Pretty easy so far, right?
Mix Into Dough
Use your hands to knead until a dough ball forms. Do this until all the liquid is absorbed.
Shape Dough Balls
Divide dough into 10 equal portions and roll into smooth balls. (And yes, this recipe makes 10 taco shells!)
Flatten and Roll
Place dough between parchment sheets and roll into a thin circular shape using a rolling pin. Cut with a 7-inch cutter if needed. The parchment will help you keep the shells separate.
Preheat and Cook First Side
Place raw tortilla into a preheated, greased cast-iron skillet over medium-high heat. They'll cook quickly!
Flip and Cook Second Side
Flip and cook until light brown spots appear and bubbles form. They're looking so good!
Cool and Store
Let tortillas cool completely, then stack and serve. Or, if you aren't using them right away, you can store in a sealed plastic bag in the fridge. And remember, to make hard taco shells, just deep fry these. If you choose to go that route, make sure to do the frying with tongs and don't store the taco shells first. Make sure to fry them while they're still warm. And do it quickly!
Tips for How to Make Gluten-Free Taco Shells
- Use the right flour - This recipe uses Masa harina, which is a corn flour you use to make taco shells.
- Use warm water - Warm water hydrates the flour and makes it easier to work with.
- Roll the dough between parchment paper - It makes it easier and prevents it from sticking to your kitchen counter.
- Roll correctly - Roll it to be roughly 1-2 mm thick. If it's too thick, it will be chewy, and too thin, it will crack. Make sure it has that satisfying crunch, though.
- Preheat pan - Make sure your pan is preheated well. You want them to crisp up.
Frequently Asked Questions
Here are a few things to take note of for success with this easy recipe.
How Long Can I Store It?
You can store it for up to 7 days in the refrigerator. Make sure they have cooled completely, or else they will go soggy. You can reheat them in the microwave.
Can I Freeze It?
Yes, they freeze well. Place them with baking sheets in between each one and then place them in a freezer-safe container for up to 3 months.
Are Gluten Free Tacos And Tortillas The Same Thing?
No, tortillas refer to the flatbread, whereas gluten-free tacos are the flatbread with a filling.
Can I Make These Into Hard Tacos?
Yes, you can. All you need to do is fry them.
Gluten-Free Taco Shells
These gluten-free taco shells are a must for your next Taco Tuesday.
Ingredients
- 2 cups masa harina
- ½ tsp xanthan gum
- ½ tbsp gluten-free baking powder
- ½ tsp salt
- 1 cup warm water
- 3 tbsp vegetable oil
Instructions
- In a large bowl, combine the masa harina, xanthan gum, baking powder, and salt.
- Stir in the warm water and vegetable oil. Mix using a spoon or spatula until fully combined.
- Using your hands, continue mixing the dough until it becomes a dough ball and all the liquid has been absorbed.
- Divide it into 10 equal portions. Shape the pieces of dough into balls.
- Turn on your stove to medium-high heat, and then preheat the greased cast-iron skillet while you roll the dough.
- Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
- Place a piece of parchment paper over the dough and use a rolling pin to roll out the dough. Then, cut the dough using a 7-inch round cutter, and set aside the remaining dough. The taco shells should be thin.
- Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30 seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long, or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you flip them.
- Once the tortillas have completely cooled, serve or store them in a plastic storage bag and refrigerate.
- Optional: For hard tacos, use tongs to deep fry them while they're still warm.
Notes
- Use the right flour - This recipe uses Masa harina, which is a corn flour you use to make taco shells.
- Use warm water - Warm water hydrates the flour and makes it easier to work with.
- Roll the dough between parchment paper - It makes it easier and prevents it from sticking to your kitchen counter.
- Roll correctly - Roll it to be roughly 1-2 mm thick. If it's too thick, it will be chewy, and too thin, it will crack. Make sure it has that satisfying crunchy though.
- Preheat pan - Make sure your pan is preheated well. You want them to crisp up.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 192mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Deborah Butler
There is no such thing as “vegetable” oil. Name a single vegetable that oil is extracted from. They are “SEED” oils, and they are the worst thing you could put in your body.
Jim
Thanks for the comment, Deborah!