As someone who enjoys the simple pleasures in life, it doesn’t get much better than the satisfying crunch of a hard taco shell. While I believe that tacos made with soft corn or flour tortillas are a superior culinary experience, I also still love the Mexican-American adaptation that is hard taco shells.
Whenever my local store has them in stock, I always grab a box of Trader Joe’s Organic Stone Ground Yellow Corn Taco Shells. These shells are made with minimal ingredients and cost less than $3 for a box of twelve. All you need from there is a packet of employee-recommended taco seasoning mix and you’re ready for Taco Tuesday any night of the week.
Simply Recipes / Trader Joe’s
Trader Joe’s Organic Stone Ground Yellow Corn Taco Shells
Price: $2.69 for 12 shells
Why I Love It: I love the crunchy texture and corn flavor of these hard taco shells. They hold up nicely for traditional tacos, but I’ll also break them up for nachos in a pinch.
Why I Love Trader Joe’s Hard Taco Shells
Trader Joe’s taco shells have never let me down. The shells are made from organic stone ground yellow corn, organic sunflower and safflower oils, and a hint of lime. Each bite is light, crisp, and crunchy, while the shells themselves sport a classic shape perfect for filling with your favorite taco fixings.
A detail I enjoy most about this specific version is that they’re created by Trader Joe’s own snack supplier, that happens to be responsible for a variety of the store’s crispy chips and other corn products. Chances are, if you already love the crunch of its Chili & Lime Flavored Rolled Corn Tortilla Chips, you’ll also enjoy its hard taco shells.
How I Use Trader Joe’s Hard Taco Shells
Nothing pairs better with hard taco shells than seasoned ground beef. So, when I’m craving a truly Mexican-American-style dinner, my choice of protein is usually ground beef combined with TJ’s taco seasoning mix. I also enjoy using shredded chicken or pork. And if I’m craving seafood, shrimp with a good slaw on top is always the move.
As should be done with all hard shells, I pop them in a 350°F oven for a few minutes. This makes them extra crispy and helps them retain their shape. When ready, I like to start with a layer of shredded cheese on the bottom, followed by seasoned beef, diced onions and tomatoes, cilantro, guacamole, sour cream, and hot sauce.
One of my favorite alternative uses for hard taco shells is to make a quick plate of nachos. This works especially well when the shells are reaching their expiration date. Simply break each shell up into tortilla chip-sized pieces, load them with any nacho ingredients on hand, and bake for roughly 10 minutes at 375°F.
In these cases, creativity is what will take you the furthest. And really, that’s what I love most about hard taco shells, especially the ones from Trader Joe’s variety. They are versatile, delicious, and always reliable in a pinch.
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