How about some seriously easy cheese taco shellsfor your weekend? These low-carb taco shells are made with only 5 ingredients, 100% gluten free, keto approved and delicious! So scroll down, I will tell you more.
What are regular cheese taco shells?
Regular cheese taco shells are basically taco shells made with melted grated cheese. It’s a one-ingredient keto recipe that’s easy to make in a pan and makes a crispy taco shell. While it’s very easy to make a cheese taco shell, it’s also bland in flavor.
Spinach taco shells, a flavorsome keto taco shells with vitamin C
Here I am introducing a new version of the keto taco shells you are used to eat: a spinach cheese taco shells recipe. You’re probably wondering why adding spinach to cheese taco shells right? First, taste. I seriously love cheese taco shells but I found them bland. Obviously a taco shell made only with cheese can’t have much flavor and that’s why spinach taco shells are tastier. Secondly, vitamins. On a keto diet you need your vitamins C and while orange is a great source of vitamin C it’s also loaded with sugar. Check out our keto-friendly fruit list to figure out which fruit you can have on Keto!
So, we call spinach to the rescue! Indeed, 100 grams of spinach brings you 46% of your DRI of vitamin C meaning it’s the top sugar-free breakfast food to start the day with energy. Finally, spinach is one of the lowest carb vegetable with only 3 grams of net carbs per 100g of cooked spinach. So it’s the best way to add greens to your plate on a low-carb keto diet.
Easy 5-ingredient recipe
Apart from its amazing flavor and nutrient values, these spinach taco shells are pretty easy to make. Bonus, you probably have all the basic 4 ingredients needed to make them now.
Let’s look closer at the basic keto ingredients needed to make this healthy taco shell recipe.
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eggs – you must use eggs in this recipe don’t try an egg substitute or it wouldn’t work
almond flour or almond meal – both work well of sunflower seed flour for a nut-free keto alternative
grated cheese – feel free to use any hard grated cheese you like to vary the flavor: mozzarella, Parmesan, cheddar or smoked cheese
spinach – fresh or frozen, both work as long as you cook, drain and chop the spinach before using in the recipe
garlic salt or any other dry spices like cumin, paprika, chili or turmeric
Healthy taco shells – baked recipe
Whether you eat keto, low-carb or just want a healthy recipe for your Mexican night. These spinach taco shells are perfect! They contain lots of omega 3, vitamins C, protein and only 1.1 gram net carbs per shells. Plus, these keto taco shells are baked meaning you don’t need to fry the cheese!
Keto taco shell filling ideas
You can use these low-carb taco shells for breakfast or dinner. Below are some filling ideas:
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Preheat oven to 390 F (200 C).
Place the fresh spinach leaves into a large mixing bowl.
Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.
In another bowl add ice cubes, about 1 cup.
Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.
Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'
Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
Finely chopped the cooked spinach on a chopping board.
Place them into a large mixing bowl and combine with grated cheese, eggs and almond meal, garlic powder and salt until it forms a sort of batter.
Scoop out the batter onto a baking tray covered with parchment paper. I recommend to spray some olive oil on the parchment paper too to avoid the shells to stick to the paper ! I used a mechanical ice cream scoop maker to scoop out the batter into 4 equal amount of taco shell batter.
Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco.
Bake at 390 F (200 C) for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 350 F (180C). Simply watch the color and texture while baking to avoid burning. It is baked when the border are crispy and slighty golden brown.
Cool down on a plate few minutes before eating.
Can be eaten lukewarm or cold with toppings of your choice.
Toppings ideas: lettuce, scramble eggs, tomatoes, avocado and sriracha sauce for a delicious breakfast or grilled vegetables, tofu, chicken. Any of your favorite taco fillings will be delicious in those shells/ Cheese: use any hard grated cheese like mozzarella, cheddar, emmental, edam or colbyFreezing: freeze well in airtight container. Make sure the shells don't overlap or it make them difficult to defrost individually. Place a piece of parchment paper between each taco to avoid this problem. Defrost in less than 1 hour at room temperature. Rewarm in sandwich wrap or hot oven 1-2 minutes at 150 C (300f).