Low Carb Taco Shells
Want to try something fantastically different? Use these next time you fix tacos. Great for the low carb, high fat diets that are so popular now days. But - the best thing is that they taste amazing and are so simple to make. I make these in my iron skillet instead of the microwave - When cooked until firm and I can pick them up on a spatula, I transfer them to the parchment paper and bend into taco shells. Don't let them get hard before bending - or use them for tostada shells if they do get hard.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | Cheddar cheese, shredded |
| parchment paper , cut into squares |
Directions:
Microwave Directions:
1. Place 1/3 cup of cheese in thin layer on parchment paper.
2. Microwave on high for one minute, or until cheese is bubbly.
3. While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
4. The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
5. Let the cheese cool while around the object.
6. When it has cooled, peel it from the parchment paper.
Skillet Directions:
1. Heat skillet.
2. Add cheese to hot skillet in a thin layer.
3. Cook until firm, but still pliable.
4. Lift with spatula and place on parchment paper.
5. While the cheese is still flexible, bend the cheese and parchment paper over a round object to give it a taco shell shape.
4. The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
5. Let the cheese cool while around the object.
6. When it has cooled, peel it from the parchment paper.
Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.
Revised from Source: food.com
