Think outside the shell with our crunchy corn taco shells!
Don’t just limit yourself to Taco Tuesdays when a whole culinary world awaits. Gently break into pieces and use as a base for nachos or crumble for a crispy salad topping.
Bring fresh flavors to your brunch routine with easy chilaquiles. Whisk together eggs, taco shells (broken into medium pieces), and our diced green chiles. Allow mixture to soak for a few minutes and scramble as usual. Top with your favorite salsa, cheese, and lime juice.
Make a winner out of your next chicken dinner! Use taco shells as a crispy coating. Crumble into a fine texture. Dredge chicken in egg wash, flour and gently roll in taco shell coating, then bake.
- PERFECT PARTY STAPLE
These taco shells are a must-have in your pantry! Whether you’re entertaining a large group or just having a casual Taco Tuesday with friends.
- MADE WITH SIMPLE INGREDIENTS
Our crispy corn shells are made with a blend of stone ground masa flour and vegetable oils. No salt added. No artificial colors or preservatives.
- VEGAN AND VEGETARIAN FRIENDLY
Our shells are free from animal by-products.
- HEAT AND SERVE
Toast in the oven for 4-5 minutes for maximum crunch or pop in the microwave for 1 minute.
how to prepare
Stovetop: Remove taco shells from plastic wrap. Bake shells at 350 degrees F in the oven for 4-5 minutes. Place either directly on the rack or on a baking sheet.
Microwave: Remove taco shells from plastic wrap. Heat on high for 40- 60 seconds.
taco dinner recipe (serves 4)
stone ground corn treated with lime, water, vegetable oil, (may contain one or more of the following: canola, cottonseed, corn and/or palm oil.)
We’ve been keeping it in the family since 1949. For four generations, La Preferida has been providing authentic Mexican ingredients you can trust. There’s a reason we’re named “The Preferred.” Learn more about our history.