So they were flour or corn ? There are still a few places out there that make Flour taco shells, which I like. I used to make my own taco shells 15-20 years ago, out of necessity (lived in Germany) and they came out great. I would normally make them from Masa Harina and they would turn out thicker than store bought. It is an easy recipe...
1 cup Masa Harina
1/2 cup + 1 TBS water
Mix the masa harina and water to a soft dough that is not crumbly or sticky (it may be necessary to add 1-2 teaspoons more water). Divide the dough into eight equal pieces and shape each into a ball with wet hands. Cover the balls with a wet dish towel to prevent them from drying out while pressing.
Place a sheet of plastic wrap on the bottom of a tortilla press (I did it on the countertop and used the bottom of a heavy skillet). Put a ball of dough on the wrap and cover with another piece of the wrap. Press down flattening the ball out to desired thickness.
Peel the tortilla from the plastic wrap and cook on a hot ungreased griddle or cast iron skillet until lightly spotted with brown on each side. Knock down bubbles as they occur.
After they are done, you can store them like this or make taco shells. I would put plenty of oil in a pan and after the oil is hot, put the tortillas one at a time in the oil just until they start to get stiff, fold them over and cook just a bit longer, then pull it out onto a plate and transfer to the oven, where I would hang them over the oven grate to keep the folded shape. Be sure to put a pan or aluminum foil below to catch the grease.
Or you could go to a Mexican bakery.