Home » mexican » Crisp Taco Shells (i.e. Tostadas!) 🌮 gluten free, dairy free & keto

Crisp Taco Shells (i.e. Tostadas!) 🌮 gluten free, dairy free & keto


  1. Cheryl P says:

    Just had to share with you. I made these for my friend who’s been eating keto/low carb for more than a year – and LOVES tacos! hehehe I made these by hand, then rolled my tortilla dough really thin so they didn’t actually puff like the pictures, but they turned out wonderfully as taco shells! My friend loved them and literally inhaled 5 tacos in less time than it took me to eat mine one as a taco salad! 😀 Wanted to share also, that I cooked some of these in the oven after the frying,as per the instructions; and did a few the “traditional” way: partial frying, then draping the tortilla over my spatula and frying one side at a time til a dark golden brown. It turned out *really* well that way, and looked more traditional. I think I’ll do them all like that next time!

  2. Stefani says:

    Ahhh what an amazing recipe!! So happy to be able to get a taco fix! Just made a couple of these up and even though they tasted delicious, they didn’t puff up at all. I followed the recipe to the word and used the method of frying them first. Any pointers on making them puff up?

  3. Lorianne Taitano says:

    Hey there, just found your website a few days ago and I’ve been on it every waking moment!! Thank you! My actual question:

    I usually meal prep on sundays, how long does this dough last in the fridge raw? How long does it last in a sealed container once cooked? Thanks!

    • Paola says:

      That’s awesome to hear Lorianne! I’ve kept the dough for 4-5 days raw in the fridge (very well wrapped in cling film!). So very handy for meal prepping 😉

  4. Jenn says:

    5 stars
    SO good! And easy. I love the flavor and texture of them. I made a double batch so I could make chips, too! A thousand thanks for such a great recipe.

  5. April says:

    ¡De nada mi amiga! ¿Qué? Por favor envíeme la información para comprar. Este libro es necesario para mi vida. Necesito una buena receta de salsa habanero sin fruta. 🙂

  6. April says:

    Paola! Thank you for this recipe, you have saved my taco loving soul. Please put out a cookbook soon. My husband and I love you. xo

    • Paola says:

      April that’s so awesome to hear THANK YOU! And guess what? My first keto cookbook is being released this weekend with 60+ summer recipes 😉 Hope you guys enjoy it xo and good weekend!

  7. Kathy Charest says:

    5 stars
    Hello! Thank you for your great recipes! 🙂 I love your tortillas and I’ve even used them to make paninis!
    I have a question…to make the tostadas or chips, you say to cook them over the stove top on low heat… on a cast iron pan? Or direct flame? Thank you! 🙂

    • Paola says:

      Kathy I’m sorry to have missed your comment earlier! I cook them on a cast iron pan over very low heat (just like you do with regular tortillas) xo!

  8. Diane Markey says:

    Wow! These look great. Can’t wait to try them! I’m just now beginning to experiment with making new recipes from scratch, so I need to ask a couple of newbie questions.
    We’re getting ready to go on house boat on a lake. I’d love to make these then. I doubt they’ll have a food processor available.
    Is there a good alternative method of combining the ingredients ? Or can I make the dough up in advance?
    Thanks for all your creative recipes. My cooking/baking to- do grows daily.

    • Paola says:

      Hi Diane! You can just mix them with a whisk and then by hand. The kneading takes a bit longer but it’s totally doable! xo and enjoy your holiday, sounds awesome!

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