For the taco shell:

1 cup plain or wholemeal flour

1 egg

2 tablespoons olive oil



Combine all the ingredients and knead for 15 minutes.

Let the dough rest for 30 minutes covered with a towel.

Separate into small balls.

Each ball is one taco, so you need to press each ball down into a flat, round taco, using a rolling pin or similar.

Cook the tacos one by one in a frying pan until they start to show a little golden brown.

We like to eat these tacos with stir fry vegetables including peppers and onion, as well as chickpeas, salad and often a sprinkling of grated cheese.

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