Sourdough Tacos

Healthy Sourdough Taco Shells with Sourdough Discard! If you love the flavor and health benefits of sourdough, you’ll love these healthy sourdough taco shells made with sourdough discard!

These soft yet sturdy shells are packed with gut-friendly benefits, have a delicious tangy flavor, and are free from preservatives found in store-bought tortillas.

Whether you're making tacos, wraps, or quesadillas, these sourdough tortilla shells will elevate your meals with wholesome goodness.

Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

SOURDOUGH TACO SHELL INGREDIENTS

To make these sourdough taco shells, you only need a few simple ingredients:

• 1 cup sourdough discard (unfed or active)
• 1 ½ cups whole wheat or all-purpose flour
• ½ teaspoon sea salt
• ½ teaspoon baking powder (optional for extra softness)
• 2 tablespoons olive oil or avocado oil
• ¼ cup warm water (adjust as needed for dough consistency)

GUT HEALTHY BENEFITS OF SOURDOUGH TACO SHELLS

These sourdough tortilla shells aren’t just delicious—they’re great for gut health too! Here’s why:

• Easier to Digest – The natural fermentation process in sourdough breaks down gluten and phytic acid, making nutrients more bioavailable and easier on the digestive system.
• Prebiotic-Rich – Sourdough contains prebiotics that feed good gut bacteria, helping to improve digestion and overall gut health.
• No Preservatives – Unlike store-bought tortillas, these homemade taco shells are free from artificial additives, making them a clean and wholesome choice.
• Blood Sugar Friendly – The fermentation process in sourdough helps lower the glycemic index, leading to a more stable blood sugar response.

TIPS TO MAKE THE BEST SOURDOUGH TACO SHELLS

• Use fresh sourdough discard – While you can use older discard, fresh discard gives the best texture and flavor.
• Let the dough rest – Allowing the dough to rest for 30 minutes improves elasticity and makes rolling easier.
• Roll evenly – Keep the thickness consistent to ensure even cooking.
• Preheat your pan – A hot pan helps create a light, slightly charred exterior for that authentic taco shell feel.
• Don’t overcook – Cook each side just until lightly golden to keep the shells pliable.

HOW TO MAKE SOURDOUGH TACO SHELLS STEP BY STEP

1. Mix the dough – In a bowl, combine 1 cup sourdough discard, 1 ½ cups flour, ½ teaspoon salt, ½ teaspoon baking powder, 2 tablespoons avocado oil, and ¼ cup water. Mix until a dough forms.
2. Knead – Knead the dough for about 5 minutes until smooth and elastic.
3. Rest – Cover and let the dough rest for 30 minutes.
4. Divide & Roll – Divide the dough into 6-8 equal portions. Roll each into a thin circle.
5. Cook – Heat a dry skillet over medium heat. Cook each tortilla for 30-45 seconds per side, until golden brown.
6. Keep Warm – Stack tortillas in a towel to keep warm and soft until ready to serve.

VARIATIONS

Here are some fun and healthy sourdough taco shell variations you can try once you get the hang of the basic sourdough taco shell recipe!

• Whole Wheat Sourdough Taco Shells – Swap all-purpose flour for 100% whole wheat flour for extra fiber and nutrients.
• Beet Root Sourdough Taco Shells – Swap the ¼ cup of water for ¼ cup beet puree for a vibrant color and additional antioxidants.
• Spinach Sourdough Taco Shells – Blend ½ cup fresh spinach into the dough for a nutrient-packed green tortilla. Swap the blended spinach in place of the water.
• Turmeric Sourdough Taco Shells – Add ½ teaspoon turmeric powder for an anti-inflammatory boost.

HEALTHY & DELICIOUS RAINBOW SOURDOUGH TACOS!

Fill your healthy sourdough taco shells with delicious roasted rainbow vegetables and chicken sausage! I made these beautiful rainbow tacos with roasted cauliflower, potatoes, bell peppers, and purple Sauer kraut.

Then I sauteed some sliced up chicken sausage, or you can use any protein that you want.

I topped them off with a nutrient dense and delicious cashew queso sauce!

For the cashew queso sauce recipe, just blend together these ingredients until it's smooth and creamy:

• 1 cup raw cashews (soaked 1 hour)
• 1 lemon, juiced
• ¼ cup nutritional yeast
• ½ teaspoon sea salt
• 2 cloves garlic
• ¾ cup water

FAQ's

Frequently asked questions about my healthy sourdough taco shell recipe!

1. Can I make these without sourdough discard?
Yes! If you don’t have sourdough discard, you can substitute with a mix of flour and water to create a similar consistency, but you won’t get the same fermented benefits.

2. Can I make these ahead of time?
Absolutely! Store cooked tortillas in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.

3. Can I make gluten-free sourdough taco shells?
Yes! Use a gluten-free sourdough starter and replace the flour with a 1:1 gluten-free flour blend.

4. Why are my taco shells tough?
This can happen if the dough is too dry or if they’re overcooked. Try adding a little extra water to the dough and cooking for a shorter time.

5. How can I make them softer?
For extra soft tortillas, add a little more oil and cover them with a towel immediately after cooking to retain moisture.

Love making sourdough at home? Try these amazing Sourdough Recipes next!

• Sourdough Beet Bagels
• Sourdough Rainbow Bagels
• Sourdough Cinnamon Rolls
• Whole Wheat Ciabatta Bread
• Ciabatta Bread
• Ciabatta Bread Rolls
• The Best Sourdough Focaccia Bread
• Sourdough Naan Bread
• Sourdough Whole Wheat Naan Bread

If you try my Sourdough Discard Taco Shell Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!