Just because you're eating a low-carb diet doesn't mean you have to eschew tacos! These spinach-and-egg based taco shells are filled with vitamins and protein and nearly devoid of carbs. Take a chance – the recipe below will soon become a household staple.
The cheese you use in these will mainly help them hold together, so a mild flavor such as mozzarella is best. That said, feel free to change it up depending on the filling you plan to use. If you're going more of a Tex-Mex route, shredded pepper jack could work nicely.
Low-Carb Spinach Taco Shells
4
15 minutes
20 minutes
35 minutes
4 ounces frozen spinach, thawed, squeezed dry and chopped
2 eggs
4 tablespoons almond meal
1/2 cup shredded mozzarella
1/4 teaspoon salt
Preheat the oven to 375 degrees F.
Combine the spinach, eggs, almond meal, mozzarella and salt in a bowl. Stir until a homogenous batter forms.
Place a 5-inch cookie cutter at one corner of a silicone baking sheet placed on a baking sheet.
Fill the cookie cutter with 1/4 of the batter, pressing down to get an even round.
Move the cookie cutter to a different corner and repeat the process until you have used all the batter.
Bake for 10 minutes, and carefully flip the taco shells and continue baking for another 5 to 10 minutes, until browned on both sides.
Fill with your choice of taco filling.
