You really need to try this one!

taco-shell

 

This is, by far, my most FAVORITE use of either cauliflower or zucchini dough for making Mexican foods… and these are induction-friendly.

You know those taco shells you buy from the store which are not only CORN (snort), but they’re usually brittle and break in half as soon as your luscious reader teeth make contact with them.

BOO!

I say to you, on this Cinco de Mayo, don’t you deserve a crisp, yet pliable taco shell? A taco shell which holds what you stuff into it and still has the crisper delivery? If so, follow me, and I will deliver unto you taco beauty.

Taco Shells

from Zucchini :

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cut ends from zucchini. Shred. Mix with egg and cheese. Using a 1/3 cup measuring cup, make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).

Makes about 6 shells.

from Cauliflower:

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.
Grease 2 cookie sheets.
Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/3 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.
Take hot patties and wrap around a rolling pin. When cool enough to handle and with form, let cool on a rack for 6-8 hours in a cool oven. (To hold the shape, if you have those stackable racks, you can inset the edges through the racks of a cooling rack or your oven and allow them to hang down. They may curl slightly. Don’t panic! They should be still pliable enough the next day to open without breaking).
Makes about 12 shells.
Notes:

Store on rack until crisp and then in an open container to prevent moisture.

Nutritional Information

Zucchini shells (2 shells per serving)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower shells (Per 2 shells, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 16
Fat: 20

 

Print Friendly

Comments

  1. OMG I love you! I’ve been struggling with low carb for a month now, and I’ve tried using just the cheese crisps for tacos and tostadas. Althugh they are tasty, they do crumble! Love this idea, love that you can use cauliflower! Thank you!!!

  2. which do you prefer? Cauliflower or zucchini? Zucchini seems so much more moist. Does it get as crispy as the cauliflower version

    • Your Lighter Side says:

      I prefer cauliflower for that reason, it does get crispier. But putting most anything under the broiler for a minute can crisp it up!

  3. Oh god how I wish I wasn’t dairy intolerant! Any substitutes for the cheese?

    • Your Lighter Side says:

      There are many non dairy cheese substitute. Most are soy based, but I did find one at my natural grocers that makes “queso type cheese” with a cashew base. Check around!

  4. Stepanie says:

    About how many cups of shredded zucchini do you think you end up with doing “1 Large Zucchini, shredded”?

  5. The one thing I’ve missed on my low carb diet is Mexican! I love tacos, burritos, etc. Thank you for this recipe…I can’t wait to try it! TODAY! and, you’re right…the low-carb shells just don’t hold together without ripping when you try to put anything in them!

  6. Mrs. Bunny says:

    I made these tonight for cinco de mayo. They look and smell so good!! Can’t wait to try them tomorow.

Trackbacks

  1. […] chop 1 Can of San Marzano Tomatoes Cilantro, for Garnish Cotija Cheese, for garnish Corn, flour, or Zucchini Taco Shells, lightly grilled Vegetable oil, for browning the chuck roast Guacamole, for garnish 1 […]

Leave a Reply