Can we taco? You bet!
Traditional corn and flour tortillas add substantial carbs to a meal. Even low-carb tortillas add up quickly. Lettuce wraps or lettuce boats are a nice alternative, but have you tried baked provolone taco shells?
I discovered these taco shells through Kathryn's Low Carb Kitchen in a recipe called "Bacon Taco's". I was intrigued by the use of cheese for the shells because carbs would not be an issue. After trying them, the texture and taste satisfied anything I had missed with conventional tacos.
Pictured here are 3 tacos filled with ground beef, sautéed onion, cheddar, and avocado. The shells are seasoned before baking and become golden in the oven's heat. Here is the adapted recipe from Kathryn's website.
PROVOLONE TACO SHELLS
Adapted from "Bacon Tacos"
—a recipe from Kathryn's Low Carb Kitchen
- Round Provolone cheese slices
- Garlic powder
- Mexican spices
- Preheat oven to 350 degrees.
- Place parchment paper on a pizza stone. (You can spray the parchment with cooking spray, but I found this unnecessary.)
- Evenly space 4 slices of Provolone cheese on the parchment. Sprinkle lightly with garlic powder and Mexican spices.
- Bake for 10-11 minutes until color is golden.
- Immediately pick up each shell and drape it over the peaks of a non-stick taco rack. Allow to cool.
- Drape the cooked cheese quickly so they won't crack as they cool.
- I make these ahead of time and store in a ziplock bag until I'm ready with my preferred fillings.
Fill with bacon, cheese, cilantro, avocado, sour cream, and taco sauce.
Nutrition for each shell...
0 Net Carbs
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