I've given up making tacos at home because it's painful to listen to DH and DS be grouchy when theirs fall apart, but I had the best taco salad at a restaurant about three weeks ago.
I've given up making tacos at home because it's painful to listen to DH and DS be grouchy when theirs fall apart, but I had the best taco salad at a restaurant about three weeks ago.
I don’t like tacos, or any Mexican food for that matter. When I do have to eat it though it’s soft flour tortillas only. Hard shell and I pass altogether. On the rare occasion I make them at home, because DH and DS like them well enough, I grab the kit that has both hard and soft and they go for some of each.
I do both... usually if I am out and get a taco, I will get the hardshell type. I remember before actually ordering both types at Taco Bell though.I always do softshell at home.
When it comes to taco shells, I really believe there really are no wrong answers.
Soft tacos can be made with either corn or flour tortillas. My preference is corn. Flour tortillas are for burritos (to me).
At home it is 75% corn tortillas and 25% stand & stuff hard shells. At chipotle it is one hard shell and one soft “mini-burrito.” At a taqueria it is soft corn. At the American Mexican (aka Tex-Mex) restaurant it is hard shell.
My daughter will point out soft tacos are made with tortillas not “shells.” Only hard tacos are made with shells.
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