1 c. flour
1/2 c. yellow corn meal
1/4 tsp. salt
1 egg
1 1/2 c. cold water

Combine all ingredients in a bowl. Beat until smooth. Batter will be thin. Spoon 3 tablespoons of batter on a moderately hot ungreased griddle to make a very thin 6 inch pancake. Turn when edges begin to look dry, but not brown. Fold shells in half and fasten with toothpick. Put 2 or 3 in skillet of hot oil. Cook on both sides for just a few seconds. Take out and drain on brown paper. Fill as you normally would for tacos.