I swear, if I turn my back for a second, poof! They're vanished. Better keep some on the side.

Ever found yourself craving tacos but not the carbs that come with them? Same here! That's why I started getting creative in the kitchen, mixing up my love for Mexican cuisine and my need to keep things low carb. Welcome to my version of cauliflower-spinach taco shells – the perfect blend of healthy and tasty. Inspired by traditional corn and flour tortillas, this recipe became my go-to for taco nights. Whether you're on a keto kick, gluten-free, or simply trying to add more veggies to your diet, these shells are for you. Plus, they're super versatile—you can wrap up your favorite fillings without the guilt!

These taco shells pair wonderfully with classic Mexican sides. Think fresh salsa, zesty guacamole, or a crisp cilantro-lime slaw. If you're looking to keep it low carb all the way, why not whip up a refreshing jicama salad or some grilled peppers to balance out your plate?

Servings: 4-6 (makes about 8 shells)

- 1 medium head of cauliflower, riced (about 4 cups)
- 2 cups of fresh spinach, chopped finely
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Cooking spray or oil, for greasing

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Grease the paper lightly with cooking spray or a dab of oil to prevent sticking.

2. Microwave the riced cauliflower in a covered dish for 4-5 minutes or until soft. Once done, let it cool enough to handle.

3. Place the cooked cauliflower in a clean kitchen towel and wring out as much moisture as you possibly can—this is key for crispy taco shells!

4. In a large mixing bowl, combine the drained cauliflower, chopped spinach, eggs, Parmesan, garlic powder, salt, and pepper. Mix well to form a "dough."

5. Divide the mixture into 8 equal portions on the baking sheet. Flatten each portion into a thin, round shape resembling a traditional taco shell.

6. Bake for 15-20 minutes until they start to turn golden and the edges crisp up.

7. Carefully peel the shells off the parchment and let them cool on a wire rack to maintain their crispness.

- For a cheesy twist, mix in 1/2 cup of your favorite shredded cheese. Cheddar works great!
- Add a pinch of cumin, paprika, or chili powder to the dough for an extra kick of flavor.
- If you're short on time, use pre-riced cauliflower found in the freezer section of your grocery store.
- No microwave? Steam the riced cauliflower on the stovetop until tender.
- To keep the shells warm and pliable, cover them with a clean kitchen towel after baking while you prep your fillings.

Who knew that cauliflower and spinach could be such game changers in the taco department? Give these taco shells a try – your taste buds and waistline will thank you!