Garden of Eatin' Yellow Corn Taco Shells Description
After more than 40 years of delivering wholesome goodness to our loyal customers, we're proud to offer authentic Yellow Corn Taco Shells, made with organic yellow corn. This special recipe allows our taco shells to stand up to the heartiest ingredients!
Each batch is carefully made to order. The unforgettable flavor and high quality ingredients come from our long-time farming partners dedicated to sustainable growing and harvesting practices.
So take a departure from the ordinary snack experience and treat your self to the genuine taste of organic yellow corn. You'll be glad you did!
Just Warm & Serve!
To make great tacos, heat oven to 350° F and place taco shells on cookie sheet, bake 5 minutes or until crisp. Spoon your favorite cooked meat filling or heated, delicious Yves Brand Meatless Ground Round into the taco shell and garnish with your favorite topping. We suggest shredded lettuce, diced tomatoes, shredded cheese, sour cream and salsa.
Gluten and GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2
Servings per Container: 6
|Amount Per Serving||% Daily Value|
| Calories from Fat||70|
|Total Fat||8 g||12%|
| Saturated Fat||0.5 g||3%|
| Trans Fat||0 g||*|
|Total Carbohydrate||14 g||5%|
| Dietary Fiber||1 g||6%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Organic stoneground yellow corn masa flour, expeller pressed canola oil and/or safflower oil and/or sunflower oil.
Do not heat Shells in toaster oven due to possible risk of fire.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Grain-Free Mojo Pork Tacos with Cabbage
For our fellow taco enthusiasts out there, here’s another winning recipe to add to your taco Tuesday menu queue. This time, hold the sour cream, cheese, beans and guacamole (OK, who are we kidding? We love guac—keep the guac). This taco recipe calls for cabbage, Mojo-marinated shredded pork and spicy sauce topped with fresh, lime-soaked cilantro and onions. Stuff all these tasty ingredients in a warmed grain-free taco shell and you’ve got a meal worth crunching!
Side note: If you love guacamole just as much as we do, click here to make our sweet & salty guac-tail dip recipe made with agave and rum (it's the best)!
12 taco shells
4 lbs. pork shoulder
10-oz. bottle Mojo marinade
6 Tbsp. California Olive Ranch Extra-Virgin Olive Oil
1/2 head cabbage, chopped
1/2 onion, minced
1/2 cup fresh cilantro, finely chopped
1/4 cup lime juice
Hot sauce, to taste
Kosher salt & ground black pepper, to taste
- On cutting board, rub pork shoulder liberally with salt and pepper.
- In slow cooker, place pork skin side up and pour in marinade. Cook thoroughly.
- Once cooked, remove pork and all but around 1/4 liquid. Place pork back in slow cooker and shred into pieces using two forks.
- In cast iron skillet, heat olive oil over medium heat. Sauté cabbage, salt and pepper; cook until desired.
- In bowl, combine cilantro, onion and lime juice.
- In oven, warm taco shells. When ready, fill each shell with cabbage, pork, cilantro-onion mixture and top with hot sauce.
Additional cooking tip: Garnish with diced avocadoes, tomatoes, additional herbs or your favorite veggies.