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6" soft corn tortillas. Made from finely fround corn and used in many mexican dishes. These have double the fiber and are lower in calories than their white flour tortilla counterparts.
If you want hard taco shells just fold into shape (you might want to ball up some aluminum foil as a divider) and pop in the toaster oven or oven for a couple minutes. For real corn chips cut into 4 pieces and fry or bake.
Because of their lower moisture content, they aren't as pliable and are more likely to crack when rolled. Yellow corn tortillas do their best work when used for tacos, tostadas, and frying into chips.
Our recommendation: Breakfast Tacos.
Just wrap bacon, egg, and cheese in a warmed corn tortilla and add hot sauce. Super fast, super easy, super tasty!