Zucchini Tacos Shells are easy healthy keto tachos shells to hold your favorite keto food ! It contains only few ingredients, plus there is a paleo, cheese free recipe option for those who don’t tolerate dairy.
What are zucchini tacos shells ?
Zucchini tacos shells are wheat-free tortillas recipe, soft and flexible to replace store-bought tortillas on a keto diet. Bonus, those zucchini tacos shells required only 4 simple ingredients including a paleo and vegan recipe option. Let’s see all you need to make this easy zucchini recipe.
Keto zucchini tacos shells, paleo and vegan options !
Those delicious tacos shells are perfect for any diet. While we recommend the keto version to limit carbs, we also provide a vegan and paleo recipe option for those who don’t eat eggs or dairy.
Grated Zucchini – make sure you pat dry the zucchini with absorbent paper or in a towel to remove all the water/juice from the vegetable
Grated cheese – mozzarella provide the best texture. If you are on a vegan or paleo diet, use arrowroot flour or tapioca flour
Egg or chia egg if you are on a paleo vegan diet. A chia egg is simply the combination of 1 tablespoon of chia seed with 3 tablespoons of water. Stir and set aside for 10 minutes until it has an egg-like texture.
Coconut flour – make sure you use fresh coconut flour with no lumps
Spices – it is optional to add spices to your batter but it can add delicious extra flavors. The best addition are 1/2 teaspoon of garlic salt, paprika, oregano or cumin.
Those tacos shells are soft, flexible and easy to roll. You can fill them with any mexican filling like chicken, avocado, shredded lettuce or tomatoes.
How to eat your tacos?
Those tacos can be eaten in replacement of your regular store-bought tortillas. They are delicious with chicken fajita, beef fajita, Greek chicken souvlaki or simply roasted vegetables if you are vegan.
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Others keto wrap recipes
Those keto tacos shells are great to add zucchini to your plate or to use your leftover summer zucchini. However if you don’t have zucchini on hands and you crave a good tortilla you can try the others keto wraps recipes below:
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Preheat the oven to180°C (350°F).
Prepare a baking tray covered with baking paper. Slightly oil the paper with olive oil to prevent the tacos shells from sticking to the paper. Set aside.
Wash the zucchinis, keep the skin on and use a grater to finely grate the zucchinis. Squeeze the grated zucchinis with your hands to extract the juice. The best is to wrap grated zucchini in a clean towel and squeeze them to release all the liquid. Discard the zucchini juice. Press the grated zucchini into a measuring cup until it reaches 1 cup.
In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano, and garlic salt.
Combine all the ingredients with a spoon first, then use your hands to squeeze the batter and make sure all the ingredients come in contact. The fiber from coconut flour will absorb the moisture slightly dried the batter. The batter stays moist but not runny. If runny, add 1 extra tablespoon of coconut flour. This can happen if you didn't remove all the zucchini juice properly.
Scoop about 3 tablespoons of batter and place on the prepared tray.
Using your finger, press the batter until it forms a thin circle. Make sure there is no hole left in the batter or the shells may be fragile.
Repeat until you form 6 medium 10-cm tortillas of or 4 large as you like. The nutrition panel is for 6!
Bake for 20-30 minutes or until the shells get brown on the side and hold together.
Cool down on a rack to keep them moist.
Eat hot or cold with Mexican filling or roasted vegetables.
Storage and freezing
Store in an airtight container in the fridge for up to 3 days.
Rewarm filled in a sandwich press or rewarm the single taco shell in a pan, 1 minute on both sides before using it as a shell.
You can freeze the shells in an airtight container, placing a piece of parchment paper between each shell to prevent them from sticking to each other.
Paleo nutrition panel, per shells: 56 kcal, 1.1 g fat, 9.6 g carbs, 1.4 g fiber, 1.9 g protein.Egg-free/vegan note: Stir 1 tablespoon chia seed with 3 tablespoon water, set aside 10 minutes, and use as an egg replacement.Filling:You can fill those zucchini tortillas with any wet or dry filling of your choice like roasted vegetables, grilled chicken, greens, spinach, avocado, grated carrots, nuts or seeds, etc.Nutrition panel is for one tortilla using an egg. The recipe makes 6 zucchini tortillas.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.