The great thing about most Mexican dishes is that they are gluten-free by accident. Because so much Mexican cooking uses corn, instead of flour, all you really need to do to make a Mexican dish edible is to use vegan products such as vegan sour cream, refried beans and your favorite vegan cheese.
Store-bought taco shells are never quite as good as the taco shells at authentic Mexican restaurants, but they are so easy to make at home! It really just takes a few extra minutes and the consistency you get from making them yourself is well worth it. So here is a quick way to make taco shells to make your taco night even more delicious!
Vegan, Gluten-Free Taco Shells
- 12 gluten free, vegan tortillas (any brand is fine, use your favorite!)
- 1/2 cup of your favorite frying oil, we like sunflower oil
Place a few paper towels on a heat-safe plate and place next to your frying area.
In a skillet, heat the oil over medium-high heat. Using tongs, grab the edge of a tortilla and lower half of the tortilla into the oil, folding over the other half with the tong (so it is a taco shell shape), but not letting go of the upper half with the tongs. Fry until the half that is submerged in oil is a nice golden color. Use the tongs to flip over the taco on the other side. You will want to hold the non-submerged sides up with the tongs for the duration of the frying on each side, so that it doesn’t fry into a closed position!
Once the taco shell is done frying, place it on the paper towel to drain. You will want to place the taco shell on the paper towel standing up, like a tent, so that as it cools, it stays open. With each taco shell that you complete, you can stack it on top of the other taco shells. Let these cool a bit and they are ready to use!
If you’d like to add more flavor to your taco shells, sprinkle them with a little lime and salt. Stuff them with your favorite taco fillings and they are ready to go!