Cornmeal Soft Taco Shells


Tenina Holder

Posted June 19, 2020 (Last updated June 13, 2022)



Total Time




These fragrant soft taco shells are perfect for wrapping up all that deliciousness you can imagine. Best served fresh, they will still freeze well.


  • Mozzarella cheese icon
    Mozzarella cheese80 gcubed
  • Water icon
    Water170 ghot
  • Bread flour icon
    Bread flour300 g
  • Polenta icon
    Polenta50 g
  • Sea salt icon
    Sea salt1 pinch
  • Cumin seeds icon
    Cumin seeds1 teaspoon
  • Coriander seeds icon
    Coriander seeds1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed

  • 1. Add mozzarella cheese to the TM5 bowl
  • 2. Mix with MC in place - approx 10 sec, speed 10
  • 3. Then add bread flour, polenta, sea salt, cumin seeds, coriander seeds and water to the TM5 bowl
  • 4. Blend with MC in place - approx 10 sec, speed 6
  • 5. Knead - approx 1 min, dough
  • 6. Tip out dough onto a floured silpat mat and wrap
  • 7. Rest dough for 30 minutes at room temperature
  • 8. Divide dough into 8 x 70g balls
  • 9. Roll each ball into a flat circle
  • 10. Heat up a fry pan over medium to high heat
  • 11. Add extra virgin olive oil to the frying pan
  • 12. Fry each in a little EVOO for about 1 minute each side, until cooked
  • 13. Fill each soft taco shell as desired

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