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3 DIY tortilla tricks: How to make your own taco shells, taco bowls and tortilla chips

By Breana Lai, April 30, 2013 - 10:48pm

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Breana asks: What’s your favorite way to use tortillas?


Thanks for the tip! My husband and I enjoyed this recipe a lot! As for an earlier comment criticizing the use of processed, store bought tortillas - the ones I bought from Trader Joe's contained only "Stone Ground Corn, Water, and Traces of Lime." The Lime is an ingredient you will find in masa harina (the ground corn) anyway... it's part of the process of making it. I've attempted to make my own before, but since it is not something I use often, the masa ends up just being one other ingredient I hardly ever use, taking up space in the pantry. Much easier to buy a package when I need them, and look for one that doesn't contain any undesirable ingredients. The only thing that could have made these tortillas better would have been if the corn had been organic.


07/25/2015 - 3:04pm

Love this recipe because I love Mexican food.


01/08/2015 - 1:57pm

eating well? you tell me not to buy pre-made taco shells because they are fried and may contain hydrogenated oils and then follow it up with buy some processed tortillas, wrap in a (bleached) paper towel and then throw it into the microwave; than spray it down with cooking spray??? that is not eating well that is eating to die early. how about you teach people how to make homemade shells from scratch without using any microwaves or processed ingredients. I'll pass on your recipes!


11/14/2013 - 5:12pm

You can also eat soft tacos... there´s no need to fry tortillas


07/19/2013 - 9:48pm

My fave is probably not going to rank very high on the healthy scale. I love to drop corn tortillas into near boiling oil for about a minute, and stack the hot, but not crisp, result between paper towels to absorb most of the vegetable oil. My wife, Patti, and I do this as a duo project once or twice a month. While I am stacking the hot tortillas, she is shredding the cheddar, dicing the tomatoes and the onions, and shredding the lettuce. The 97% fat free ground round has already been prepared, and the whole "Greasy, Homemade, soft taco extravaganza comes together magically, and in unison. All that remains is to form a line, grab the ingredients, create your personal preference delicacy, and wolf it down so you can get back in line before the tortillas get cold. When I was a young man, working hard for a living, I could eat about a dozen heaping, greasy, tortilla treats at a sitting. I am down to a respectable four, now. That leaves just enough for my son to get his six and mom, her two. Come on over, and I'll pick up an extra dozen tortillas or two.

That is how I used to roll. Now I am a bit more conscience of my weight and health, of necessity. The local pharmacy couldn't stand the strain otherwise. My friend, Dr. Charles, has got me looking after my liver, so I can be permanently rid of the forty pounds I just got rid of. If I piqued your curiosity about successful, permanent weight loss, check out Dr. Charles at this link: [ ]
For the first time in my life, I am not worried that I am going to gain it all back, and I can eat everything I like. Dr. Charles is a Godsend for me.


06/06/2013 - 4:10am

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05/29/2013 - 5:21pm

Stuff with shrimp and vegies.


05/29/2013 - 5:20pm

I spray large flour tortillas with buttery flavored spray and drape them over large, oven proof bowls to bake taco salad bowls. I bake at 350 for 10-15 minutes then take them off the bowls and leave them in the turned off oven to crisp up the inside and stay warm.


05/24/2013 - 8:30am

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