Sunday, 5 February 2017

One ingredient low carb cheese taco shells

Since January hit, mid January to be precise, I have tried to implement a few New Years resolutions that I wasn't quite ready to tackle on New Years day. The first was to get back on the low carb thing in a big way and shift the rest of the weight I want to lose.
The next was to declutter my life, specifically my home and my phone. My phone currently has over 6000 photos on it and a lot of those are screenshots of recipe ideas I see when scrolling through Pinterest and Instagram (ps I know the point of Pinterest is to pin things but I often worry that they'll get lost if I just pin them so screenshot them as well, where they invariably get lost in my massive photo album), All that is relevant because I decided to try some very low carb recipe ideas and to use some inspiration from the many screenshotted pictures on my phone. These cheese taco shells are the result. desperately low in carbs, and something I'd screenshotted over again as I thought that if they worked they could just be the best idea ever! 
The shells themselves require only one ingredient- cheese and take mere minutes. Even better, they keep for at least 2 days (the longest I've been able to last without eating them all), so they make the perfect 'getting home from work and need to immediately eat something because you can't wait for tea', solution. 
They are essentially a variation on my parmesan crisps just larger, and folded to make the taco shape. I did these ones in a frying pan but next time I would do them in the oven in the same way that I did the crisps as I think you'd be able to do more at a time- in my large frying pan I could only do two at a time which probably isn't bad but I am impatient and like things done fast!
You will need- makes 4 tacos

  • 2 cups of parmesan or other vegetarian hard cheese 
  • that's it!
Method:

  • Take a large frying pan and line with non stick paper 
  • Heat to a medium heat
  • Put 1/2 cup of cheese in a littel mound on the sheet, use a spoon to tidy the edges so it;s a perfect circle. You're aiming for a circle that's about 15cm in diameter. Leave to cook for about 6-7 minutes or until golden. If yoiu have a large frying pan you may be able to fit two in and cook two at a time,
  • While it's cooking, take a large saucepan or bowl and place two wooden spoons across the top
  • Once golden, remove form the heat with a big spatula, and drape it over one of the wooden spoons so it's in an upside taco shape
  • Leave to cool and harden
  • Remove and enjoy either immediately, filled with your face taco fillings, or save in an airtight box for later. I filled mine here with roasted veggies- mainly peppers in fajita style spices. 
You can add more low carb toppings as well, like grated cheese, shredded lettuce, sour cream, salsa etc. the beauty of these in that most of a fajita/ taco is very low carb apart from the tortilla or taco so these mean you can enjoy it all, carbs removed!
We had a little Mexican themed evening the other night and I made a few Mexican sides so I will be back very soon to share those. Hope you all had a lovely lovely weekend! 

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