Soft Shell Tacos
When it comes to Mexican cuisine, it’s all beautifully indulgent and delicious, but personally I’ve always had a soft spot (get it?) for soft shell tacos. I think the tender, foldable tortillas give the tacos their unique comforting, melt-in-the-mouth quality that hard shell tacos just can’t do. Besides, they are more forgiving and less likely to shatter mid-bite, and they are wonderfully absorbent, meaning they catch all those meat juices and sauces without falling apart. What’s not to love?
Are you team soft shell or hard shell tacos?
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For a traditional touch, opt for corn tortillas. They bring an earthy flavour that pairs well with almost anything.
Flour tortillas work best if you're after a more neutral base, when your fillings are heartier.
I don't think there's a write or wrong way to fill a taco, but you're looking for maximum flavour with minimum ingredients, no matter what you put in there.
Pack those shells with some protein, and top up with a freshly made pico de gallo and guacamole.
I promise I wouldn't judge if you were to cover the whole thing with melty cheese.
For me, the secret to a good taco with meat that melts in your mouth, is time. I always use a slow cooker when prepping the meat, but a good casserole dish heated on low heat in the oven or on the stove will give you the same result. Best use something like a dutch oven if you have it, to ensure equal distribution of heat within the pot.
Soft Shell Tacos
Recipe details
- 8 tacos
- Prep time: 10 Minutes Cook time: 3 Hours Total time: 3 hr 10 min
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