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.