Taco Shells

A Saturday night favourite here at Hillfarm, taco shells are the perfect ‘help yourself’ meal. We love serving them with chilli beef or chicken, along with a selection of Mexico-inspired fillings including guacamole, salsa and lime.

Cooking Time 10 minutes
Bake Bake
Serves Serves 2-4


For the taco shells

For the chilli beef

  • 1 roasted red pepper, skinned and finely sliced
  • 1 gem lettuce, shredded
  • A few handfuls of grated cheese
  • Salsa
  • Good quality home-made chilli

For the chicken

  • Cooked, sliced chicken
  • 2 tsp Hillfarm rapeseed oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 gem lettuce, shredded
  • Guacamole
  • Sour cream
  • Handful of chopped mint
  • Pomegranate seeds
  • 1 lime, freshly squeezed


  1. Brush each tortilla with hillfarm rapeseed oil on both sides
  2. Place the tortillas into a hot oven, wrapped around the rack to make a shell shape.
  3. The tortillas will quickly colour and crispen. Once golden-brown, remove and serve.
  4. To make the chilli beef taco shells, layer the ingredients in the tacos and enjoy!
  5. For the chicken taco shells, mix the oil, cumin and paprika and rub all over the chicken. Season to taste and set aside.
  6. Preheat the grill, line a baking tray with foil and lay the chicken on it. Grill for 10 minutes.
  7. Layer the remaining ingredients in the crispy taco shell, and enjoy.

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