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Double-Decker Taco

Alexa Shields

We’ve answered the age-old question – do you use corn or flour tortillas for your tacos? The answer is BOTH! A crispy corn taco shell is wrapped in a flour tortilla lined with beans and filled with classic taco meat and all the toppings. Do yourself a favor and double down on your next taco night!



  • Shredded Iceberg lettuce
  • Shredded Cheddar Cheese
  • Mexican Crema or Sour Cream
  • Pico de Gallo


Heat 1 inch of oil in frying pan to about 350˚F, or until bubbles form around the edge of the tortilla when dipped in the oil. Using tongs, place Non-GMO White Corn tortilla in oil, folding in half to the shape of a taco shell. Once crispy (about 30 seconds), place the other side of the tortilla in the oil until crisp. Set shell aside on metal rack until you’re ready.

Take warm Non-GMO Soft Taco Flour Tortilla and spread layer of hot refried beans across it. Place your taco shell in the middle of the tortilla and lightly press the flour tortilla to the corn taco shell. The beans will act like a sort of glue, holding the tortillas together. Then layer the shell with taco meat, cheddar cheese, iceberg lettuce, pico de gallo and Mexican crema.

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