Sourdough Soft Shell Tacos

If you’re looking for a new, creative way to use your sourdough starter, you have got to try making homemade Sourdough Soft Shell Tacos!
They’re soft, tender, and have that perfect hint of sourdough tang that takes simple tacos to a whole new level. Plus, they’re way easier to make than you might think!

These sourdough tortillas are perfect for Taco Tuesday, meal prepping, or whenever you’re craving a healthier, homemade alternative to store-bought tortillas.

Why You’ll Love These Sourdough Soft Shell Tacos

• 🌾 Uses sourdough discard or active starter – Great way to avoid waste!

• 🌮 Soft and flexible – They won’t crack or tear like some store-bought tortillas.

• 🍴 Simple ingredients – You probably have everything you need already.

• 🥰 Beginner-friendly – No fancy equipment needed.

• ✨ Make ahead friendly – They freeze beautifully!

What You Need to Make Sourdough Soft Shell Tacos

Ingredients:

• 2 cups all-purpose flour (plus extra for rolling)

• ½ cup sourdough starter (discard or active)

• ¼ cup olive oil (or melted butter)

• ½ tsp salt

• ⅔ cup warm water (plus 1–2 tbsp more if needed)

Optional Add-ins:

• ½ tsp baking powder (for extra puffiness)

• 1 tsp honey (for a slight sweetness)

Tip: If you want whole wheat tacos, you can substitute up to half the flour with whole wheat flour.

Kitchen Tools You’ll Need:

• Mixing bowl

• Fork or wooden spoon

• Rolling pin

• Cast iron skillet, griddle, or non-stick pan

• Bench scraper (optional but helpful!)

Sourdough Soft Shell Tacos: Instructions

Step 1: Mix the Dough

In a large bowl, combine the flour and salt. Add the sourdough starter, warm water, and olive oil. Stir everything together with a fork until a shaggy dough forms.

If the dough feels too dry, add a tablespoon of water at a time until it comes together into a soft, slightly tacky ball.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead by hand for about 3–5 minutes until the dough is smooth and elastic.

Don’t over-knead—you want it to be soft and pliable, not stiff.

Step 3: Rest the Dough

Place the dough back into the bowl and cover it with a damp towel or plastic wrap. Let it rest for at least 30 minutes at room temperature.

This resting period relaxes the gluten, making it easier to roll out your tacos without them shrinking back.

If you want extra tanginess, you can rest the dough for up to 2 hours at room temp or overnight in the fridge (just bring it back to room temp before rolling out).

Step 4: Divide and Shape

After the rest, divide the dough into 8–10 equal pieces, depending on how large you want your tacos. Roll each piece into a ball.

Lightly flour your surface and rolling pin. Flatten each ball into a disc, then roll it out into a circle about 6–8 inches wide.

Tip: Don’t stress about making perfect circles. Rustic, handmade shapes add to the charm!

Step 5: Cook the Tacos

Heat a cast iron skillet or non-stick pan over medium-high heat until it’s nice and hot.

Place one rolled-out tortilla into the dry pan. Cook for 30–60 seconds until bubbles form on the surface and light golden spots appear underneath.

Flip and cook the other side for another 30–45 seconds.

Adjust the heat if they’re browning too fast or taking too long.

Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft while you finish the batch.

Tips for the Softest Sourdough Tacos

• 🧈 Use enough moisture – A slightly sticky dough makes softer tortillas.

• 🌡️ Keep the heat medium-high – High enough to cook quickly, but not so hot that they burn before cooking through.

• 🛖 Cover them after cooking – Trapping the steam keeps them flexible.

• ⏳ Don’t overcook – Too much time on the pan = tough tacos.

How to Store and Freeze Homemade Sourdough Tacos

Storing:
Let the tacos cool completely, then store in a zip-top bag or airtight container. They’ll stay soft at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing:
Stack the cooled tacos with pieces of parchment paper between each one. Place in a freezer-safe bag and freeze for up to 2 months.

Reheating:
Warm thawed tortillas briefly in a dry skillet or microwave wrapped in a damp towel for about 10–15 seconds.

Ideas for Serving Sourdough Soft Shell Tacos

• 🌮 Classic tacos – Fill with seasoned ground beef, shredded lettuce, cheese, and salsa.

• 🍗 Chicken tacos – Stuff with shredded chicken, avocado, and cilantro.

• 🥑 Veggie tacos – Grilled veggies + black beans + creamy avocado.

• 🧀 Breakfast tacos – Scrambled eggs, cheese, and sausage or bacon.

• 🐟 Fish tacos – Crispy fish, slaw, and a squeeze of lime.

Honestly, the possibilities are endless!

FAQs About Sourdough Tacos

Can I make the dough ahead of time?

Yes! You can mix and knead the dough up to 24 hours ahead. Just store it covered in the fridge, and let it come to room temperature before rolling out.

Can I use whole wheat flour?

Definitely. Start by swapping half the all-purpose flour for whole wheat. You may need a tiny bit more water since whole wheat absorbs more liquid.

Do I have to use sourdough starter?

Sourdough starter gives the tacos amazing flavor, but if you don’t have any, you could make a similar dough with just water and a little baking powder for leavening. (But I highly recommend trying it with sourdough!)

Final Thoughts: Your New Favorite Taco Night Upgrade

These Sourdough Soft Shell Tacos are going to become your new obsession.
They’re soft, chewy, flexible, and packed with a subtle sourdough flavor that makes every bite irresistible. Once you taste a taco made with homemade sourdough tortillas, there’s no going back to store-bought!

Whether you’re making them for a casual dinner or a festive taco bar with friends, they’re a simple way to make any meal feel a little more special.

I hope you give them a try soon! If you do, don’t forget to leave a comment below, share your photos, or pin this recipe for later!

Happy taco-making! 🌮🥰