Description
A healthy and protein-packed alternative to traditional taco shells, these crispy baked cottage cheese shells are perfect for tacos, salads, or snacks. They are easy to make and naturally gluten-free.
Ingredients
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup almond flour (or any preferred flour)
- 1 large egg
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Mixture: In a bowl, combine cottage cheese, shredded cheese, almond flour, egg, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Shape Shells: Line a baking sheet with parchment paper. Spoon a small amount of the mixture into circles (about 4–5 inches in diameter). Flatten slightly with a spoon.
- Bake: Bake for 10–12 minutes until golden and set.
- Form Taco Shape: Remove from oven and quickly lift the circles with a spatula, draping them over the handles of a wooden spoon or similar object to form a taco shell shape. Let cool and harden.
- Fill: Once cooled, fill with your favorite taco fillings—veggies, chicken, beef, or beans.
Tips
- Use a non-stick spatula to lift the shells easily.
- For extra crispiness, flip the shells halfway through baking.
- Add herbs like oregano or cumin for added flavor.
- Store baked shells in an airtight container for up to 2 days; they may lose crispiness if left too long.