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DRY INGREDIENTS

Almond flour = 150 g / 1 1/4 cups

Egg White Powder = 12 g / 2 tbsp (This is compulsory otherwise; the dough will melt in the hot oil. Though I have not tried it, but I think it will work with whey protein powder too.)

Whole Psyllium Husks = 18 g / 2 tbsp (Ground until half its original volume then weigh it)

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Hot or boiling water = 120 ml / 1/2 cup

INGREDIENTS FOR TACO BEEF FILLINGS

Ground beef = 300 g

Yellow Onion = 1 small

Coconut or olive oil = 6 tbsp

Bell peppers (cubed) = 140 g

Tomato sauce (unsweetened) = 4 tbsp

Taco seasoning = 3 tsp

Salt = 1 to 2 tsp

Sweetener = 2 tbsp (optional)

Topping = Some carrot strips and mozzarella cheese

Garnishing = Parsley

INGREDIENTS FOR TACO SEASONING

Chili powder = 1 tbsp

Garlic powder = 1/2 tsp

Onion powder = 1/2 tsp

Red pepper flakes = 1/2 tsp

Dried oregano = 1/2 tsp

Paprika powder = 1/2 tsp

Ground cumin = 1 1/2 tsp

Salt = 1 tsp

Black pepper = 1 tsp

Note:

1.  Mix all ingredients together and store in an airtight container.

2.  This recipe yields 4 tbsp of taco seasoning.

INGREDIENTS FOR TACO SAUCE

Sour cream = 3/4 cup

Mayonnaise = 1/4 cup

Chopped parsley = 1/4 cup

Taco seasoning = 1 tbsp

Juice of a lime or lemon

Salt to taste

(Mix all ingredients together in a bowl and refrigerate until needed.)

DIRECTIONS FOR TACO SHELLS

1. For best results, weigh the ingredients with a digital scale.

2. In a bowl, mix all the dry ingredients until well combined.

3.  Add the hot or boiling water and mix until a dough is formed. Shape into a ball and divide the dough into 40 g portions. This recipe makes about 6 to 7 taco shells.

4.  Option 1 - Roll the dough between 2 parchment papers until a thin layer. Then use any suitable utensil to cut into a round shape and remove excess dough.  Option 2 - Use a tortilla press which makes it super easy. To prevent sticking to the tortilla press, line parchment papers between the dough.

5.  Baked version - place the dough on a baking tray lined with parchment paper then brush both sides with oil. Bake in preheated oven at 350F or 180C for 5 minutes just until slightly firm. Remove and place between the gaps of the back of a muffin tin. Then bake again for 8 to 10 minutes until golden browned. Deep fried version - Heat up a pan with sufficient oil. In the video, I used coconut oil, but you can use any keto friendly oil. Cook the dough over medium heat. Once the dough is slightly firm, use a tong to fold the sides leaving a sufficient gap in the middle. Fry until totally golden browned then remove the shell. Be careful not to allow the gap at the middle to close up during the frying process.

6.  Once the taco shells are cooled down, they will become crispy.

7.  It is best to fry or bake the taco shells just before eating so that they are fresh and crispy.  

8.  These taco shells can be kept in an airtight container for up to a week. At any point of time, when the taco shells become softer, just pop them into the oven or mini toaster oven and bake for a few minutes and they will crisp up again.

DIRECTIONS TO COOK THE TACO BEEF FILLINGS

1.  Stir fry the onions with oil for a while.

2.  Add the ground beef and cook for a while.

3.  Add the tomato sauce, seasonings and cook until well combined.

4.  Lastly, add the bell peppers.

5.  Taste and adjust seasonings accordingly.

6.  Set aside the fillings while you make the shells.

[Total Servings = 7]

NUTRITION INFO PER SERVING

Total Carb = 5.3 g

Dietary Fiber = 3.5 g

Net Carb = 1.8 g

Calories = 100

Total Fat = 6.8 g

Protein = 4.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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