Grainfree carrot-cheese taco shells
Do you know that awesome feeling when biting into a crispy taco shell? Well for me this is a typical comfort food and being on a 80/20 paleo diet for a view months now I had to get creative. And after looking for some inspirations on the internet I finally had the best idea – some crispy carrot-cheese taco shells.
Why do I think it’s going to be crispy?
A view years back I was looking for an awesome and special way to serve salad and came up with this great idea of parmesan cheese bowls. They are made in the oven and came out perfectly crispy in the end. So I just thought, if I want to achieve a perfectly crispy shell I just have to put some cheese in it. As for the vegetable part I thought about zucchini first, it would probably work, but as zucchini has a lot of water I was scared it wouldn’t come out as I expected. So I went with carrots. They are nutritious, have a nice but not too intense flavour and they can easily be drained.
Being on a paleo diet is awesome, as it comes with a lot of benefits for me like more power, better health, improved appearance of my skin and awesome food 😀 but it is also a hell lot of work and sometimes it seems impossible to come up with a simple but tasty dinner idea you haven’t had for weeks, especially if you have to find a match for not one but two pretty picky adults 😉 This taco shells not only made my day, but also Fäb loved them. He even said they tasted better than the regular corn taco shells. So let’s get to the what and how. Have fun making your own awesome, delicious carrot-cheese taco shells.
What you need for 4-6 carrot-cheese taco shells:
- 200 g grated carrot
- 100 g grated cheese of your choice (for example mozzarella or cheddar)
- 2 eggs
- 3 tablespoon flax-seed flour
- A pinch of salt & pepper
And here is what to do:
- If you haven’t bought the grated carrots, wash, peel and grate carrots now. You can either use a food processor or grate the carrots by hand. After grating, place all the grated carrots in a microwave suitable bowl and cover with water. Pre-cook the carrots in the microwave for 5 minutes.
- Now drain the carrots. To get rid of as much water as possible (and this is essential for the tacos to become great! Otherwise the tacos will stay soft after baking) place the carrots in a towel or absorbent paper and squeeze them as long as there is nearly no more water coming out. Be careful not to squeeze not to hard.
- Once your carrots are try place them back into the bowl and add the grated cheese, eggs, flax-seed flour, salt and pepper. Combine all together.
- Preheat oven at 200 C. Meanwhile prepare a baking tray and covered with baking paper.
- You now need to place small portions of the mixture onto the baking paper. It is advisable to use something to measure the same amount of mixture each time. With your fingers press in a circle to the tray.
- Bake at 200 C for 15 minutes or until crispy on the sides.
- To gently remove the carrot-cheese tacos from the baking paper lift them with your fingers.
- To get the typical taco shell shape you can place them over a bottle. Tip: Be careful with plastic bottles, they may melt. The tacos will harden while cooling.
- Fill the tacos with a filling of your choice, like for example barbacoa beef.