Old El Paso taco shells are surprisingly clean with just 3 ingredients: limed corn flour, palm oil, and salt. While palm oil isn't a seed oil, many prefer to avoid it for environmental and health reasons. This DIY version substitutes organic coconut oil for better nutrition and sustainability while replicating the exact same crispy texture and flavor.
Based on: Taco Shells Crunchy
· Makes approximately 30 shells (10 servings)
· Serving: 3 shells (32g)
Why This Recipe is Seed Oil Free
Commercial Taco Shells Crunchy from Old El Paso often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Taco Shells Crunchy may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina
300g (about 2½ cups) · Masienda Organic Masa Harina or Maseca Organic
The lime-treated corn flour base that provides structure, flavor, and authentic Mexican corn taste
Replaces palm oil for frying and binding, adds healthy saturated fats and subtle coconut flavor
Fine sea salt
8g (about 1½ teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances corn flavor and provides essential minerals
Warm water
240ml (about 1 cup) · Filtered water
Hydrates the masa to form workable dough
Instructions
Step 1. In a large mixing bowl, whisk together 300g masa harina and 8g fine sea salt until evenly distributed. The masa should smell earthy and slightly lime-y - this indicates proper nixtamalization. Create a well in the center of the dry ingredients.
Step 2. Warm 70g coconut oil until just melted (about 30 seconds in microwave or 1 minute in small saucepan). It should be liquid but not hot. Pour the melted coconut oil into the well you created in the masa mixture.
Step 3. Gradually add 240ml warm water (around 100-110°F) while mixing with a wooden spoon or your hands. Start with ¾ of the water, then add more as needed. The dough should come together into a smooth, pliable ball that doesn't crack when pressed - like Play-Doh consistency. If too dry, add water 1 tablespoon at a time. If too wet, add masa harina 1 tablespoon at a time.
Step 4. Cover the dough with a damp towel and let rest for 30 minutes. This allows the masa to fully hydrate and makes rolling easier. Meanwhile, preheat your oven to 400°F and line two large baking sheets with parchment paper.
Step 5. Divide dough into 30 equal portions (about 20g each - roughly golf ball size). Keep covered with damp towel while working. Using a tortilla press or rolling pin between plastic wrap, press each ball into a thin 5-inch circle, about 1/8-inch thick. Thinner tortillas make crispier shells.
Step 6. To form taco shells: Drape each tortilla over the edge of an inverted muffin tin or oven-safe bowls, creating the classic taco shell U-shape. Alternatively, you can fold them over the rungs of an oven rack. Bake for 8-10 minutes until golden brown and crispy. They should hold their shape when lifted.
Step 7. Cool completely on wire racks - they'll continue crisping as they cool. Store in airtight container for up to 1 week. For maximum crispness, warm in 350°F oven for 2-3 minutes before serving. Fill with your favorite taco ingredients and enjoy!
Storage
Store completely cooled shells in airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months. Re-crisp in 350°F oven for 2-3 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.75
Savings76%
Significant upfront investment ($23.97 for all ingredients) but you'll make 55+ batches from these purchases. The masa harina alone yields 65 servings, making this extremely economical long-term.