Crisp Taco Bowls
I know you’re jonesing for a good keto, crisp taco bowl recipe. This one is pretty awesome! This recipe uses zucchini due to its very mild flavor.
Because this is a recipe to compliment Mexican food, try Pepper Jack Cheese or cheddar in place of the Mozzarella for the ‘dough’.
Make the day before, since these seem to fare best when they can rest overnight and dehydrate slightly.
Zucchini dough :
- 1 large zucchini, shredded
- 1 large egg
- 1 cup pepper jack cheese
Taco flavoring for the shell (add more or less to taste) :
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1/4 tsp pepper
- 1 tsp onion powder
Preheat oven to 450 degrees.
After mixing the dough, make three circles on a greased cookie sheet (you can make more if you use smaller bowls). Sprinkle either with your own taco seasoning mix, use what I’ve listed above as a recommendation, or use a scant amount of pre-prepared taco seasoning mix from the store (storetaco mix renders the recipe not induction friendly due to sugar).
Bake for 12 minutes, or until edges begin to brown.
Remove from oven.
Heat oven to 350 degrees.
Grease inverted bowls in a jelly roll pan (you don’t want them to slide off of a cookie sheet and break). Flip the crusts over the bowls, so that the bottom of the crust is facing the ceiling (this will help the crust to cook evenly).
Bake these for 25-30 minutes, or until the tops are golden brown.
Let the bowls cool slightly.
Using a spoon, bowl-side of the spoon down, very gently run the spoon underneath the taco bowls to loosen them from the glass. Work your way carefully around the bowl. If you have to force the crust, it needs to rest slightly longer.
Once the bowls are separated from the crust, let the crusts rest on a cooling rack for several hours or overnight. I found that the longer these rest, the more crispy they become.
Makes 3 large shells.
Optional ideas for toppings.
chopped fresh spinach or romaine
spicy hamburger meat
fresh tomato or salsa
Per shell (calculate for toppings):
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