I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for Mexican food. Wonderful. I have my Mexican fix back.
These make great taco shells or even for a sandwich if you have a wheat and gluten food allergy. A great alternative.
Make sure you have lots of napkins, the shell is quite greasy, of course.
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Low Carb Taco Shells
1⁄3 cup cheddar cheese
Place 1/3 cup of cheese in thin layer on parchment paper.
Microwave on high for one minute, or until cheese is bubbly. Word of advice – you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese.
While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
Let the cheese cool while around the object.
When it has cooled, peel it from the parchment paper.
Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.
Recipe based on one by Brian Davis
Photo by Swirling F.