11 Flexible Sourdough Discard Tortillas for Taco Tuesday

You love Taco Tuesday, but you also hate wasting sourdough discard. What if your discard could make the softest, most flexible tortillas for every taco night? These sourdough discard tortillas are a simple, flavorful way to turn leftover starter into dinner staples.

This list gives you 11 flexible sourdough discard tortillas recipes. You’ll find classic soft tortillas, colorful vegetable variations, cheesy stuffed rounds, gluten-free options, and bold flavor twists. Each recipe lists precise ingredients, clear step-by-step instructions, and serving ideas for tacos, quesadillas, and wraps.

You’ll learn how discard affects texture, how to test for doneness, and how to store or make tortillas ahead. Pin the whole board, try a few, and swap fillings to match your mood. Get your skillet hot—taco night just got a lot more interesting.

1. Basic Soft Sourdough Discard Tortillas

This basic recipe gives you pillowy, flexible tortillas with a mild tang. The sourdough discard adds depth and chew. They brown in spots and puff slightly when cooked. Perfect for classic tacos, breakfast wraps, or quesadillas. If you want a fail-proof base, this one’s for you.

Prep: 10 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons neutral oil (vegetable or canola), room temp
• 2/3 cup warm water (about 100°F)
• 1 tablespoon sugar (optional, balances tang)
• extra flour for rolling (as needed)
• butter or oil for skillet (optional, to finish)

Instructions

1. In a large bowl, whisk 2 cups flour, 1/2 teaspoon salt, and 1 teaspoon baking powder.
2. Add 1 cup sourdough discard, 2 tablespoons oil, and 1 tablespoon sugar. Stir.
3. Pour in 2/3 cup warm water gradually, mixing until a soft dough forms.
4. Knead on a floured surface for 2–3 minutes until smooth and elastic.
5. Divide into 8–10 equal balls. Cover and rest 20 minutes to relax gluten.
6. Heat a dry skillet or griddle over medium-high heat. It should sizzle when water drops hit.
7. Roll each ball into a 6–8 inch circle, dusting with flour as needed.
8. Cook each tortilla 30–45 seconds per side until brown spots appear and it puffs slightly.
9. Keep cooked tortillas covered with a towel to stay soft. Test doneness by checking for light golden spots and slight puffing.
10. Cool 5 minutes before stacking or using.

Troubleshooting: If dough’s sticky, add 1 tablespoon flour at a time. If dry, add 1–2 teaspoons water. If tortillas don’t puff, the pan may be too cool.

How to Serve It

Serve warm, stacked on a wooden board with a linen napkin. Garnish tacos with cilantro, diced onion, and lime wedges. Pair with a light lager or a citrusy margarita. Store cooled tortillas in an airtight bag for 3 days in the fridge. Rewarm in a hot skillet or steam wrapped in a damp towel. You can make dough ahead and refrigerate up to 24 hours.

2. Quick Corn-Blend Sourdough Tortillas for Tacos

This recipe blends masa harina with flour and discard for a corn-forward tortilla. You get corn flavor with the flexibility of wheat. The texture is tender with tiny grainy flecks. Great for street-style tacos or fish tacos. If you like corn notes, you’ll love these.

Prep: 12 minutes | Rest: 25 minutes | Cook: 2–3 minutes per tortilla | Makes: 10–12 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup masa harina (corn flour for tortillas)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons neutral oil, room temp
• 2/3–3/4 cup warm water (about 100°F)
• 1 tablespoon melted butter (optional, for flexibility)
• extra masa or flour for dusting

Instructions

1. Combine masa harina, all-purpose flour, salt, and sugar in a bowl.
2. Add 1 cup sourdough discard, 2 tablespoons oil, and 1 tablespoon melted butter. Mix.
3. Gradually add 2/3–3/4 cup warm water until a soft dough forms.
4. Knead 1–2 minutes until smooth. Let rest covered 25 minutes to hydrate the masa.
5. Divide into 10–12 balls. Place between plastic or parchment to press or roll thin.
6. Heat a skillet to medium-high. It should sizzle on contact.
7. Cook each tortilla 30–45 seconds per side until charred spots appear.
8. Look for small cracks to disappear and edges to look set.
9. Stack and wrap in a towel to keep warm and pliable.
10. Allow 10 minutes cooling before storing.

Troubleshooting: If dough is crumbly, add 1–2 tablespoons water. If too sticky, dust with extra masa.

How to Serve It

Plate stacked with grilled fish, pickled onion, and a lime wedge. Sprinkle cotija or queso fresco for creaminess. Pair with anagua fresca or light beer. Store in the fridge for 3 days; reheat in a dry skillet or steam. Make dough the night before for faster Taco Tuesday assembly.

3. Whole Wheat Sourdough Tortillas — Hearty & Flexible

These whole wheat sourdough tortillas have a nutty flavor and flexible crumb. They hold up to saucy fillings and roasted vegetables. The discard keeps them tender despite whole grain flour. Ideal for vegetarian tacos or grain-forward bowls. You’ll smell warm, wheaty notes while they cook.

Prep: 15 minutes | Rest: 30 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil, room temp
• 3/4 cup warm water (about 100°F)
• 1 tablespoon honey or maple syrup
• extra flour for rolling

Instructions

1. Whisk whole wheat and all-purpose flours with salt and baking powder.
2. Add 1 cup sourdough discard, 2 tablespoons olive oil, and 1 tablespoon honey.
3. Stir while pouring 3/4 cup warm water until a soft dough forms.
4. Knead on a floured surface for 3–4 minutes until smooth.
5. Cover and rest 30 minutes for the whole wheat to hydrate.
6. Divide into 8–10 balls; roll into 6–8 inch circles.
7. Heat skillet to medium-high. Cook 40–60 seconds per side until brown spots appear.
8. Press gently with a spatula for even contact and light puffing.
9. Stack and wrap in a towel; let rest 5 minutes before serving.
10. Test pliability by gently folding; it should bend without cracking.

Troubleshooting: If tortillas crack, add 1 teaspoon oil to dough and rest longer. For denser dough, increase water by 1–2 tablespoons.

How to Serve It

Serve with roasted sweet potatoes, black beans, and avocado slices. Garnish with cilantro and sesame seeds for texture. Pair with a spicy margarita or hibiscus iced tea. Store in an airtight bag in the fridge for 4 days. Freeze stacked with parchment layers for up to 2 months.

4. Chipotle Lime Sourdough Discard Tortillas (Smoky & Tangy)

Smoky chipotle and bright lime make these tortillas pop. They have a subtle heat and citrus brightness. The discard rounds out flavor and keeps them soft. Use them with grilled shrimp, pork, or roasted veggies. If you like smoky tacos, this one’s a winner.

Prep: 12 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon chipotle powder or 1–2 teaspoons adobo sauce, finely chopped
• 2 tablespoons vegetable oil, room temp
• 2 tablespoons lime juice (fresh)
• 3/4 cup warm water (about 100°F)
• 1 teaspoon lime zest
• extra flour for rolling

Instructions

1. Mix flour, salt, baking powder, and chipotle powder.
2. Stir in 1 cup sourdough discard, 2 tablespoons oil, 2 tablespoons lime juice, and 1 teaspoon lime zest.
3. Add 3/4 cup warm water gradually until a pliable dough forms.
4. Knead 2–3 minutes until elastic.
5. Cover and rest 20 minutes to relax.
6. Divide into 8–10 balls and roll thin on a lightly floured surface.
7. Heat skillet to medium-high. Cook 30–45 seconds per side until brown spots form.
8. Press lightly as needed for even browning.
9. Keep covered to retain moisture; test by folding to ensure no cracking.
10. Let cool 5 minutes before stacking.

Troubleshooting: If heat is too strong, reduce chipotle amount. If dough gets sticky, dust with flour.

How to Serve It

Top with grilled shrimp, cabbage slaw, and a squeeze of extra lime. Finish with cotija and cilantro. Pair with a smoky mezcal cocktail or cold cerveza. Store in the fridge for 3 days; reheat briefly in a hot pan. Make dough ahead and refrigerate for 8 hours for deeper flavor.

5. Cheddar-Stuffed Sourdough Tortillas — Melty Taco Shells

These tortillas hide a cheesy center that melts when cooked. The discard keeps the dough flexible so cheese doesn’t burst out. You get crispy edges with gooey middle. Perfect for cheesy beef tacos or as a kid-friendly option. Expect nutty, salty cheese aroma while cooking.

Prep: 15 minutes | Rest: 15 minutes | Cook: 2–3 minutes per tortilla | Makes: 6–8 stuffed tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 2 tablespoons butter, softened
• 1/2 cup shredded sharp cheddar (divided)
• 1/2 cup shredded Monterey Jack
• 1/3 cup warm water (about 100°F)
• olive oil for skillet

Instructions

1. Combine flour, salt, baking powder, and sugar in a bowl.
2. Add 1 cup sourdough discard, 2 tablespoons butter, and 1/3 cup warm water.
3. Mix into a soft dough; knead 2–3 minutes until smooth.
4. Rest dough 15 minutes covered.
5. Divide dough into 6–8 portions. Flatten each into a disc.
6. Place 2 tablespoons mixed cheeses in the center of half the discs.
7. Top with remaining discs and seal edges well to prevent leaking.
8. Roll gently to 6–7 inch circles, careful not to expose cheese.
9. Heat skillet and cook 45–60 seconds per side until golden and cheese is melted.
10. Test doneness by a little squeeze—cheese should be melted, edges golden. Let sit 2 minutes before cutting.

Troubleshooting: If cheese leaks, pinch edges and chill sealed tortillas 10 minutes before cooking. Use thicker shred cheese to reduce melting-through.

How to Serve It

Serve folded with pico de gallo and pickled jalapeños. Garnish with sliced avocado and cilantro. Pair with a frothy horchata or pale ale. Store cooled in fridge for 2 days; reheat in a skillet to revive crispness. Make ahead, assemble raw, and freeze before cooking.

6. Herb-Infused Olive Oil Sourdough Tortillas

Fresh herbs and olive oil make these tortillas fragrant and tender. The sourdough discard gives a subtle tang that balances the herbs. They’re bright, aromatic, and soft. Great for fish tacos, Mediterranean fillings, or herb-forward bowls. You’ll smell lemony herb notes while you cook.

Prep: 12 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons extra-virgin olive oil, room temp
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh oregano (or thyme)
• 1 tablespoon lemon zest
• 2/3 cup warm water (about 100°F)
• extra flour for rolling

Instructions

1. Mix flour, salt, and baking powder in a bowl.
2. Stir in 1 cup sourdough discard, 3 tablespoons olive oil, and lemon zest.
3. Add the chopped herbs and 2/3 cup warm water, mixing to a soft dough.
4. Knead 2–3 minutes until smooth and slightly elastic.
5. Cover and rest 20 minutes for the herbs to infuse.
6. Divide into 8–10 balls and roll into 6–8 inch tortillas.
7. Heat skillet to medium-high and cook 30–45 seconds per side until golden spots appear.
8. Stack and wrap to keep them soft and aromatic.
9. Check for even coloring and a fragrant herb smell as doneness cues.
10. Let rest 5 minutes before serving.

Troubleshooting: If herbs cause tearing, finely chop and pat dry before mixing. Add 1 teaspoon more oil if dough feels stiff.

How to Serve It

Use with grilled fish, tzatziki, and shredded lettuce for a Mediterranean taco. Garnish with lemon wedges and extra herbs. Pair with dry white wine or sparkling water. Refrigerate up to 4 days; reheat gently to keep herbs fresh. These are great for brunch tacos with smoked salmon.

7. Spinach Sourdough Discard Tortillas — Green & Flexible

Vibrant and tender, these spinach tortillas add color to taco night. Pureed spinach blends with discard to give a subtle vegetal note and soft texture. They roll without cracking and make your tacos look festive. Kids and adults alike love the color and mild flavor.

Prep: 15 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 cup spinach puree (fresh spinach blanched, squeezed, and blended)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil, room temp
• 1/2 teaspoon garlic powder
• 1/3–1/2 cup warm water (about 100°F), as needed
• extra flour for rolling

Instructions

1. Blanch 1 cup fresh spinach in boiling water 30 seconds, then shock in ice. Puree into 1/2 cup spinach puree.
2. Mix flour, salt, baking powder, and garlic powder.
3. Add 1 cup sourdough discard, spinach puree, and 2 tablespoons olive oil.
4. Gradually add 1/3–1/2 cup warm water until a soft dough forms.
5. Knead 2–3 minutes until smooth and even green color throughout.
6. Cover and rest 20 minutes to relax dough.
7. Divide into 8–10 balls; roll into thin circles.
8. Heat skillet to medium-high and cook 30–45 seconds per side until flecked brown spots appear.
9. Stack and wrap to stay soft; test by folding without cracks.
10. Cool 5 minutes before serving or storing.

Troubleshooting: If spinach adds too much moisture, add 1–2 tablespoons flour. If color dulls while cooking, lower pan heat slightly.

How to Serve It

Fill with grilled shrimp, mango salsa, and fresh cilantro for color contrast. Garnish with lime and radish slices. Pair with a light rosé or sparkling lime agua fresca. Store in fridge up to 3 days or freeze stacked with parchment for up to 2 months. These bright tortillas make any Taco Tuesday feel festive.

8. Beer & Sourdough Tortillas — Bubbly Texture

A splash of beer adds lift and a toasty flavor to tortillas. Combined with sourdough discard, the dough develops a light crumb and tender chew. They cook quickly and puff slightly. Great for hearty tacos with braised meats or spicy fillings.

Prep: 12 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup beer (lager or pale ale), room temp
• 2 tablespoons vegetable oil, room temp
• 1/2 cup warm water (about 100°F)
• 1 teaspoon honey
• extra flour for rolling

Instructions

1. Combine flour, salt, and baking powder in a bowl.
2. Add 1 cup sourdough discard, 1/4 cup beer, 2 tablespoons oil, and 1 teaspoon honey.
3. Gradually stir in 1/2 cup warm water until a soft dough forms.
4. Knead 2–3 minutes until smooth and slightly elastic.
5. Cover and rest 20 minutes to let the beer bubbles relax the dough.
6. Divide into 8–10 balls and roll into thin circles.
7. Heat skillet to medium-high and cook 30–45 seconds per side until browned with small bubbles.
8. Look for puffing and golden spots as doneness cues.
9. Keep wrapped to retain moisture; cool 5 minutes before stacking.
10. If dough seems dense, let rest an extra 10 minutes.

Troubleshooting: If beer flavor is too strong, use a milder beer or increase water by 1–2 tablespoons.

How to Serve It

Fill with barbacoa, grilled onions, and cilantro. Top with salsa verde and a squeeze of lime. Pair with the same beer used in the dough for harmony. Store in fridge for 3 days; reheat in a hot skillet. You can make dough up to 8 hours ahead for more pronounced beer character.

9. Gluten-Free Buckwheat Sourdough Tortillas

This gluten-free version uses buckwheat and tapioca for flexibility. Sourdough discard keeps crumb tender and adds flavor. These tortillas bend with fillings and brown nicely. Ideal if you need gluten-free Taco Tuesday options. Expect an earthy, nutty taste and soft chew.

Prep: 15 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (gluten-free, room temperature)
• 1 cup buckwheat flour
• 3/4 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon olive oil, room temp
• 2/3 cup warm water (about 100°F)
• 1 teaspoon apple cider vinegar
• extra tapioca for dusting

Instructions

1. Whisk buckwheat flour, tapioca starch, xanthan gum, and salt.
2. Add 1 cup sourdough discard, 1 tablespoon olive oil, and 1 teaspoon apple cider vinegar.
3. Gradually stir in 2/3 cup warm water until a soft, slightly sticky dough forms.
4. Knead briefly on a tapioca-dusted surface to combine.
5. Cover and rest 20 minutes for hydration.
6. Divide into 8–10 balls; roll between parchment to about 6 inches.
7. Heat skillet to medium. Cook 40–60 seconds per side until edges firm and spots appear.
8. Use a spatula to flip carefully; gluten-free tortillas can be delicate.
9. Stack with parchment between to prevent sticking; cool 5 minutes before serving.
10. Test flexibility by gently bending; they should flex without cracking.

Troubleshooting: If dough is crumbly, add 1–2 tablespoons water. If sticky, dust with tapioca starch.

How to Serve It

Fill with roasted vegetables, black beans, and yogurt-lime sauce. Garnish with chopped mint and pomegranate seeds for brightness. Pair with a citrusy white wine or iced tea. Store in fridge up to 4 days; freeze stacked with parchment for up to 2 months. These are a reliable gluten-free alternative for taco nights.

10. Sweet Potato & Sourdough Tortillas — Earthy Sweetness

Mashed sweet potato adds color, moisture, and subtle sweetness. The discard balances flavors and keeps tortillas soft. They’re sturdy and flavorful, great with smoky fillings or fall-inspired tacos. Expect a tender bite with a hint of caramelized sweetness.

Prep: 20 minutes | Rest: 20 minutes | Cook: 2–3 minutes per tortilla | Makes: 8–10 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 cup mashed cooked sweet potato (warm or room temp)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil, room temp
• 1 teaspoon ground cumin
• 1/3–1/2 cup warm water (about 100°F), as needed
• extra flour for rolling

Instructions

1. Cook and mash sweet potato until smooth. Cool slightly.
2. Whisk flour, salt, baking powder, and cumin.
3. Add 1 cup sourdough discard, mashed sweet potato, and 2 tablespoons olive oil.
4. Mix and add 1/3–1/2 cup warm water until a soft dough forms.
5. Knead 2–3 minutes until even color and texture.
6. Cover and rest 20 minutes to hydrate.
7. Divide into 8–10 balls and roll into thin rounds.
8. Heat skillet to medium-high. Cook 30–45 seconds per side until golden flecks appear.
9. Stack and keep warm; test by folding gently to ensure no cracking.
10. Let cool 5 minutes before using or storing.

Troubleshooting: If dough is too soft from sweet potato moisture, add 1–2 tablespoons flour. If dry, add 1 teaspoon water increments.

How to Serve It

Use for roasted cauliflower tacos with slaw and chipotle crema. Garnish with pepitas and cilantro. Pair with an amber ale or spiced cider. Store in fridge 3 days; reheat on a hot skillet. These make excellent fall-themed Taco Tuesday wraps.

11. Cauliflower & Almond Sourdough Tortillas — Low-Carb Option

These low-carb tortillas use riced cauliflower and almond flour with sourdough discard. They’re tender and pliable, with a mild nutty flavor. Great when you want a lighter taco shell without sacrificing flexibility. Expect subtle cauliflower aroma and a soft, thin texture.

Prep: 20 minutes | Rest: 15 minutes | Cook: 2–3 minutes per tortilla | Makes: 6–8 tortillas

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 1/2 cups blanched almond flour
• 3/4 cup riced cauliflower, cooked and squeezed dry
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil, room temp
• 1 large egg, room temp
• 1 tablespoon ground flaxseed
• extra almond flour for rolling

Instructions

1. Pulse cauliflower and steam 2–3 minutes, squeeze out excess moisture with a towel.
2. In a bowl, combine almond flour, salt, baking powder, and ground flaxseed.
3. Add 1 cup sourdough discard, cooked cauliflower, 1 large egg, and 2 tablespoons olive oil.
4. Mix into a pliable dough; add 1 tablespoon water if too dry.
5. Knead briefly; rest 15 minutes covered.
6. Divide into 6–8 portions and press between parchment to about 6 inches.
7. Heat skillet to medium-low to medium. Cook 45–60 seconds per side until golden; almonds brown quickly.
8. Flip gently with a spatula to avoid cracking.
9. Stack with parchment between; check flexibility—should bend gently.
10. Cool 5 minutes before filling.

Troubleshooting: If dough falls apart, add 1 egg or 1–2 tablespoons almond flour. Avoid high heat; almond flour burns quickly.

How to Serve It

Fill with grilled fish, shredded cabbage, and a dill-yogurt sauce. Garnish with lemon and chopped almonds for crunch. Pair with sparkling water or light white wine. Store in fridge up to 3 days; reheat gently in a skillet. These are a satisfying low-carb Taco Tuesday substitute.

You’ve got an entire Taco Tuesday toolkit now. From classic, flexible sourdough discard tortillas to colorful spinach, cheesy-stuffed, gluten-free, and low-carb options, there’s something for every palate and dietary need. Try a few recipes, pin your favorites, and mix fillings to match your cravings. Which tortilla will you make first for your next taco night? Share these with friends and family so everyone can enjoy sourdough discard turned delicious.