Crunchy Sourdough Taco Shells with Cornflake Crust (Baked)

Crunchy Sourdough Taco Shells with Cornflake Crust (Baked)

Yields: 6 taco shells
Prep time: 15 minutes
Bake time: 15–18 minutes
Total time: ~35 minutes

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🧑‍🍳 Ingredients:

• 1 ½ cups sourdough discard or active starter (100% hydration)
• ¾ cup all-purpose flour (or gluten-free flour if needed)
• 1 tbsp olive oil
• ½ tsp salt
• 1 egg
• 1 tbsp milk or water (for egg wash)
• 1 ½ cups unsweetened cornflakes, crushed (not powdered—think coarse crumb)
• 1 tsp paprika or chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt (for seasoning the coating)

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🛠️ Equipment:

• Rolling pin
• Taco shell molds or a baking rack flipped upside down
• Parchment paper or silicone mat

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🔪 Instructions:

 1.    Make the Sourdough Dough:   

• In a bowl, mix together sourdough discard, flour, olive oil, and salt.
• Knead into a soft dough. If it’s too sticky, add a bit more flour.
• Let the dough rest for 10 minutes.
  2. Prepare the Coating:
• In a shallow bowl, whisk the egg with milk/water.
• In another bowl, mix crushed cornflakes with paprika, garlic powder, onion powder, and salt.
  3. Shape the Shells:
• Divide dough into 6 equal balls.
• Roll each ball out into a thin circle (around 6 inches wide).
• Brush one side of each circle with the egg wash.
  4. Crust the Outside:
• Press the egg-washed side of each taco circle gently into the cornflake seasoning mix to coat well.
  5. Form the Taco Shape:
• Drape each shell, cornflake-side facing out, over a taco mold or an upside-down baking rack to create a taco shape.
  6. Bake Until Crispy:
• Preheat oven to 375°F (190°C).
• Bake for 15–18 minutes or until the shells are golden, firm, and crispy.

🥙 Tips & Ideas:

• Want spicier shells? Add a pinch of cayenne to the cornflake seasoning.
• For a fun twist, use crushed BBQ or chili-lime flavored cornflakes (if unsweetened).
• These are perfect for filling with grilled veggies, spicy beef, shredded chicken, or black bean taco mix.