I’ve been meaning to write this post for a while, so my apologies for the delay, if anyone’s been waiting patiently to find out how to make delicious, low carb tacos. Tacos are one of my boyfriend’s favorite foods, but since he has been doing really well with eating low carb lately, I made him a version that he could enjoy while still sticking to his low carb lifestyle. Behold, a taco shell made from nothing but cheese:

Genius, right? Sadly I cannot take credit for this great idea. I found this technique while (what else?) searching through Pinterest. This idea is from the lovely Christine at Miss Chris Creations. It’s a similar technique to the Crispy Cheese Chips I posted a few weeks ago.

Now, if you’re worried about the taste, let me put your fears to rest. These tacos were A-Mazing. I was worried that the cheesy shell would be too crispy and would just crack apart and make a big mess, but to my surprise, they actually didn’t do that at all. They were sturdier than regular taco shells. They were a lot chewier too, which I kind of liked. And they were really easy to make. Here’s what you’ll need…

Ingredients:

12 slices of provolone cheese

1 pound ground turkey (I used 93/7)

1 packet of dry taco seasoning

1 pint of grape tomatoes

1 bag of shredded cheese (I used cheddar, but Mexican would work well too)

1 head of iceberg lettuce

Light sour cream (optional, but highly recommended. Unless you’ve got guacamole. In that case use guacamole. Hell, use both. I wish I had guacamole right now…)

Parchment paper

Method:

1. In a large saucepan, brown taco meat over medium heat till it’s cooked through. Then, drain off the fat and return the meat to the saucepan.

2. Mix in the packet of taco seasoning and add in 3/4 cup water and bring to a boil. Reduce heat and simmer five minutes.

3. To make the shells: overlap 2 slices of provolone cheese on a square piece of parchment paper. Microwave 1 minute and 10 seconds till the cheese gets all bubbly and browns around the outsides. Then, remove and hold the paper/cheese in a U shape to form the taco shell. I would suggest doing this over the sink, because some fat from the cheese will run off, and it’s messy, so just do it over the sink. Hold it like this for a minute or so until it’s cooled. (or if you’re impatient like me, you can hold it in the freezer for a few seconds to try to speed things up…). Repeat this five more times to use all your cheese and make six shells.



4. Prepare your toppings. I sliced the grape tomatoes into quarters and shredded the iceberg lettuce.

5. Fill each shell with a few spoonfuls of taco meat, then top with cheese, lettuce, tomatoes, and sour cream (or guacamole if you’re so lucky).

Now, odds are you’re going to have more meat and veggies than will fit in your shells, so you can either get another package of provolone to make twice as many shells, or you can do what I did and make taco salads!!!! Man, I love a taco salad. I could eat one right now. Clearly I shouldn’t blog when I’m hungry…

Anyways, there you have it. Go forth and eat tacos!

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