Cornmeal Soft Taco Shells

Make on Fresco
Makes 8 Prep Time 20 minutes   Cook Time 5 minutes   Rated:

We can come up with so many filling for these that it is staggering. They are fluffy, fragrant, with a little crunch from the polenta and seeds and full of Mexican love! Get onto your meat and salad fillings, go with plain cheese and make quesadillas (where's the guacamole?)

They are just so homey and warming. Nothing says, come home for dinner kids, quite as much as homemade taco shells!


Make a double batch and freeze the leftovers. Reheat or thaw before using with any of the following.

Smoky Pulled Pork

Pulled Pork Quesadillas

Pulled Pork Soft Tacos with Grilled Pineapple Slaw

Crunchy Potato Tacos

Cauliflower Chickpea Tacos

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




Place mozzarella into the Thermomix bowl and grate 10 sec/speed 10.


Add all remaining ingredients, except EVOO and combine 10 sec/speed 6. Knead 1 min/Interval.


Tip out dough onto a floured silpat mat and wrap. Rest dough for 30 minutes at room temperature.


Divide dough into 8 x 70g balls. Roll each ball into a flat circle.


Heat up a fry pan over medium to high heat. Fry each in a little EVOO for about 1 minute each side, until cooked.


Fill each soft taco shell as desired.

Served with

More Pantry

That's all the recipes!

No more recipes to load