Taco Tuesday is always a favorite in our household. Since having weight loss surgery, the carbohydrates in the shells and the nutrient value for the limited space in the stomach doesn’t seem worth trying to eat them. Many of us resort to “tacos in a bowl” which can get boring over time and missing that “crunchy” texture. Not to mention, but aren’t tacos meant to be eaten with your hands? Check out this delicious and crunchy, low-carb cheese taco shells recipe, and for good measure, we added an Awesome Sauce for topping it off.
Cheese Shell Ingredients:
1 tsp Minced Garlic
1 cup Favorite Cheese ( ½ cup Parmesan and ½ cup Cheddar)
Using a ½ cup scoop, spread cheese mixture on a parchment lined baking sheet
Flatten into a circle
Bake 400 degrees for about 6-8 minutes or until the cheese is lightly browned. Makes 2 shells.
To form the cheese shells:
Balance a wide handled wooden spoon (or use 2 spoons so that the base of your taco is wide enough for filling) – balance over 2 containers and lay the warm cheese circles over the spoon handle. Press down slightly. Let your cheese shells cool 4-5 minutes.
1/3 cup Fat Free Sour Cream
1/3 cup Fat Free Mayo
½ tsp Cumin
¼ tsp Ground Chipotle Chili Powder
½ tsp Dried Oregano
½ tsp Ground Coriander
½ cup Dried Chives
¼ tsp Dried Dill Weed
1 TBSP Fresh Cilantro
½ lime – juiced
Mix all ingredients together.
Prepare your tacos how you like them, with any of your favorite fillings and top with a dollop of the sauce. AWESOME!