These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos
People have come up with a lot of ways to substitute for corn, whether that be allergies, Paleo or Keto diets, or to pack more veggies and nutrients into your life. That said, we do endorse finding ways to spice up your favorite Mexican dishes for whatever reason! Check out these ways to make taco shells.
1. Plantain Shell Tacos
This is genius and I want to kiss the hands who first made this plantain taco a reality. Just preheat your oven at 300 F while you blend all of this:
- 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
- 1/2 cup avocado oil
- 1 teaspoon freshly-ground garlic sea salt (more if desired)
- 1/2 teaspoon onion powder
- Optional: 1 teaspoon (or more) hot sauce (like Cholula)
- Optional: 1/2 lime squeezed
Then, use an ice cream scoop to scoop the mixture onto a pan and bake for 25 min. Remove and let cool for a min. Put each one back in the oven, but lay them so that the ends fall through the oven rack slots, forming a taco shape. Cook until done and eat!
2. Healthy Zucchini Soft “Taco” Tortilla Shells
- 4 cups (950ml) zucchini, coarsely grated
- 1 large egg
- 1/2 cup (120ml) grated parmesan cheese
- 1/4 cup (60ml) bread crumbs
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Pre-heat oven to 450 degrees F.
- Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
- Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
- Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
- After zucchini soft taco shells are cool, gently peel them off the parchment paper.
Adapted from White On Rice Couple.
3. Stuffed Taco Shells
If you know how to make Italian Stuffed Shells, and you know how to make tacos, you’ve got this in the bag. Just stuff these shells with picadillo, corn, black beans and top with a lot of shredded cheese. Then, just bake at 350 F for 45 minutes.
Pro tip: Make a ton of these in advance and just freeze in a ziplock bag!
Adapted from Shugary Sweets.
4. Bacon Shells
Alright, you guys. Bake three slices of overlapping bacon until almost cooked. then, slip onto oven rack slots and bake into taco shells until done!
5. Pork Rind Tortillas
If you love pork rinds and cheese, these tortillas will blow your mind:
- 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
- 1 (eight oz.) package cream cheese, softened
- 8 eggs
- 1/3 cup water
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- Blitz pork rinds into a food processor until they are dust.
- Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
- Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
- Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
- Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
- Flip tortilla and continue to cook for about 45 more seconds.
- Repeat with the rest of the batter.
Adapted from Primitive Palate.
6. Feel free to make your own take.
This blogger stuffed her pork rind tortillas with shredded beef, cilantro, and cheese. I’d like to stuff that into my mouth. 🙂
7. Pancake Tacos
I ship this as my new breakfast taco option. Just fold your pancake in half and stuff with nutella and sliced bananas (or plantains) and enjoy that ish!
8. 3-Ingredient Paleo/Vegan Taco Shells
- 1/2 cup flaxseed meal (find organic ground flaxseed meal here)
- 1/8 cup water
- a pinch of salt
- Mix together the flaxseed meal, water, and a pinch of salt quickly in the preheated skillet, using a spatula to combine it well, and press it against the skillet for around a minute or so.
- Divide, roll out and drape over the oven rack (we suggest two slots), for 8-12 minutes at 350 F.
- Then EAT.
Adapted from Rubies and Radishes.
9. Endive Boat Tacos
This one is easy. Just peel off endive leaves and stuff them with turkey picadillo, drizzle with shredded cheese.
Adapted from All Day I Dream About Food.
10. Fried Egg Tacos
This one you already know. Use a fried egg!
Pro tip: use a pastry ring in the pan to make sure the egg stays in a perfect circle.
11. Cocoa Cookie Taco Shell
Here’s how to make this magic happen:
- 1/2 cup flour
- 1/3 cup natural unsweetened cocoa powder
- 1/8 tsp. salt
- 6 tbsp. butter, at room temperature
- 2/3 cup sugar
- 3 large egg whites
- 1/4 tsp. pure vanilla extract
- Chocolate shell topping, fillings and garnishes
1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.
2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.
3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.
4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).
Adapted from Rachel Ray
12. Chicken Skin Tacos
Here’s how you go from a chicken leg to chicken skin tacos.
- Just gently peel the skin off of a chicken thigh and blanch in boiling water for 15 minutes.
- Then, cut the chicken skin with a circle cutter.
- Get out your taco shell molds and deep fry for 6-10 minutes.
- Let cool and stuff!
13. Easy Provolone Cheese Tacos
Alright, this one is easy af. Just sprinkle spices (garlic, chili powder, your choice!) onto round slices of Provolone cheese. Then bake at 350 F for 10-11 minutes. Then take them out, and let them cool a bit until you can fold them on the oven rack.
14. Cauliflower Tortillas
This bad boy is Paleo and Keto friendly. All you have to do is steam 1 head of riced cauliflower in boiling water for 5 minutes. Squeeze out all the water and mix with two eggs, oregano and paprika to taste.
Separate into six equal pieces of flour, press and bake for 8 to 10 minutes at 375 F!
Adapted from Paleo Leap.
15. Carrot Shells
Do you have so many carrots you don’t know what to do with them!? These tacos are for you:
- 1 1/2 cup grated carrot , packed + 1/2 cup tap water to cook
- 1/2 cup grated cheese I used cheddar
- 2 eggs
- 3 tablespoon Gluten Free Oat Flour
- 1/4 teaspoon Salt if desired, optional
- 1/8 teaspoon pepper if desired, optional
- Place grated carrots into a bowl and cover with 1/2 cup tap water. Microwave 5 minutes.
- Pat the carrots EXTREMELY dry. This is super important. Do what you gotta do.
- Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
- Prepare a baking tray covered with baking paper. Set aside.
- Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker to measure equal quantity and I split the whole batter into 4 portions.
- Press with your finger to compact the carrot onto the tray as a flat circle.
- Bake at 390 F for 15 minutes or until crispy on the sides.
- Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
- Eat warm filled with filling of your choice.
- If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.
Adapted from Sweet As Honey.
16. Butter Lettuce Taco Shells
And if you don’t want to make your own homemade tortillas, snag yourself some butter lettuce and you’re good to go! Plus, they’re healthy!
17. Tacos with Jicama Shells
Jicama is a great sub for corn tortillas. It adds great flavor, is low-carb, and one-ingredient! Pro tip: soak the sliced jicama in cold water for 30 minutes before using.
18. Deli Meat
Well, this is for the lazy, and we’re not judging. You can even cram more veggies into your life by making that the main taco stuffing and just wrapping in deli meat, right? Maybe, we don’t know.
19. Siete Cassava & Coconut Tortillas
If you’re trying to go grain-free, then you can find this at your Whole Foods 365, and they are seriously tasty. Be sure to fry them up first and enjoy the crunch!