I like tacos in the summertime because I don’t have to have the oven on so long to make dinner. My low-carb taco shells are somewhere between a browned pie crust, a cracker and a tortilla in texture. Useful as a corn tortilla substitute. They are quite tasty with chili as well. As you can see in the photo, they can be folded over nicely for a “taco shell” while still warm. You can also use them flat for making chalupas! They are ever so slightly chewy in the very center 1″(from the psyllium, no doubt). You could try browning them more for a crisper center, but be aware the edges are likely to over-brown and taste overdone accordingly. I plan to do some further experimenting with this recipe when I get to goal weight. Adding a bit of crude corn bran (difficult to obtain now unless you already have some, as Honeyville Grains stopped supplying it.). A little Fresh Corn flavoring, or a bit of real cornmeal would enhance also. I personally think the cornmeal will jack up the carb count too much and will probably not be enough flavor impact to be worth the higher carb price.
FYI, these can be fried, but when I fried some in oil they didn’t taste one bit better, were no crisper and were definitely greasier. So my preference is always to bake and not have to stand over a hot skillet of oil. This recipe is not suitable for Atkins Induction.
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
1 T. olive oil
1 egg, beaten
½ c. Carbquik
1 T. oat fiber
1½ tsp. psyllium husk powder (I use NOW brand)
Dash each onion and garlic powder (optional)
DIRECTIONS: Line two large sheet pans with parchment paper. Place mozzarella and Cheddar shreds in a large glass or ceramic bowl and microwave on HI for about 2 minutes to thoroughly melt. The key to success with this dough is to work quickly every step of the way, while the cheese is soft and pliable. Remove bowl from microwave and quickly blot excess grease (from Cheddar) off the top with paper towels. Stir quickly with a fork to blend together to blend. Add the olive oil and stir again. Add the dry ingredients and then beaten egg last. Quickly stir to bring the wet cheese and flours to form a ball of dough, making sure to scrape all cheese/dough off the sides of the bowl as you do so. Knead with your hand 5-6 times right in the bowl to be sure all ingredients are uniformly mixed. When it is a smooth ball of dough, form a large log of the dough. Divide the log in half. Divide each half in half once again. And finally, those pieces into halves making a total of eight (hopefully equal) balls of dough about 1½” round. Roll and press onto your parchment-lined pan, pressing with the butt of your palm to about a 5″ circle (you want it very thin but not tearing anywhere). Pop pans onto two racks in a 350º oven for about 7-10 minutes or until browned as shown above in the photo. Remove from oven and allow to cool a few minutes. These were great with chili at lunch today. Just a hint of cheese taste, but any more and I don’t think you could form this into a workable dough, quite frankly. You can go down that experiment road if you feel inspired. FYI, cheddar is much harder to work with than mozzy in what is essentially a modification of the Fathead Pizza Dough recipe. So if you increase cheese, my recommendation would be to increase the mozzy and not the Cheddar.
NUTRITIONAL INFO: Makes 8 taco or chalupa shells, each contains:
164 cals, 13g fat, 8.15g carbs, 4.92g fiber, 3.23g NET CARBS, 12g protein, 287 mg sodium