Due to growing health concerns about trans fat, the U.S. FDA has mandated that trans fat content be included on food labels by January 1, 2006. Because declaring the amount of trans fat in foods may affect their marketability, reformulation strategies to decrease trans fat content are needed. Most of the tortillas currently in the market are formulated with hydrogenated shortening, which has a high trans fat content. The objective of this study was to determine the effects on tortilla quality of replacing high trans fat shortening with oils and shortenings that have zero or minimal trans fat content. Soybean oil, palm oil, palm oil-based shortening, and interesterified oil shortening were tested for tortilla processing properties. Tortilla quality, based on opacity, diameter, and textural attributes, was not significantly affected by the use of solid fats such as palm oil-based and interesterified oil shortenings. Fats with a low melting index, such as oils, also showed potential as alternatives for high trans fat shortening, although some adjustments in the processing procedure would be needed to produce acceptable tortillas. The study shows that with the proper selection of alternative fats quality tortillas with 0 g of trans fat per serving can be made without the use of high trans fat shortening.