I like both, I cast my vote for the soft shell taco though. Either make fine tacos, but going with the soft one because I think it gives the cook just a wee bit more flexibility so you can have more variety of meals. You can take that tortilla and make a tasty taco, or a burrito, quesadilla, enchilada, fajita and more. I think it also translates easily to other kinds of cuisine, and I have used extra tortillas for veggie wraps, and food that is not necessarily Mexican. The cool thing about making it soft is that you can also always fry it and make it hard too if you want.