Baked Flour-free Taco shells are low-carb crispy and delicious substitute of bread for your Delicious lunch. If you are trying to reduce the white ingredients in your after-festive lunches diet, these great flour-free tacos are for you.
Baked Flour-free Taco shells are quite easy and quick to make and you have several options to ease your everyday cooking:
What is needed:
Cheese: use hard grated cheese, like cheddar.
Cooking carrots: Bring ½ cup water to boil, add grated carrots and cook for 3 minutes. Drain and discard excess water by pressing the cooked carrots between your hands before adding to the batter. The alternative way to cook grated carrots is to microwave. Put the carrots in a bowl, add ½ cup water and microwave for 2-3 minutes. Or steam in the steam oven for 5 minutes at 100°C.
After that you will have to discard any excess water. This is especially important step. If the carrots are too moist, the tacos will not hold.
Shape: To create taco like shape, cool the shells by arranging on a bottle or rolling pin. You can arrange any goodness you like – (spinach, cooked mushrooms, cheese, salami) over the baked shells for a pizza like lunch or dinner.
Storage: Store carrot shells on a plate and wrap in plastic wrap. This way will prevent from drying out.
Freeze: Freeze the bakes carrot shells in a plastic bag. Layer parchment paper between each shell to avoid sticking. Defrost in a warm oven 180°C for 3 minutes.
Filling: You can fill your tacos with leftover roasted meat, avocado cream, salads, grilled chicken, beef, bacon, roasted onion, halloumi cheese, tomato, mayo, brie cheese, sundried tomatoes, tofu.
In the image the tacos are filled with Guacamole and Mozzarella balls.
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Note: For Lunchbox wrapping, we recommend filling the guacamole in a M container and arrange the Taco just before eating to keep taco shell crispness as Guacamole Salad is moisture and will make the shells soggy.
Happy and healthy lunches on the go.
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