An authentic Mexican restaurant for “Taco Tuesday” is a weekly pilgrimage in the Southwest. Nacho chips with a delicious salsa or guacamole is part of the ritual while you cool down with that refreshing margarita until your tacos are served. Lots of carbs – but, oooh the taste. Okay, enough dreaming, let’s make low-carb taco shells at home that can satisfy those cravings on Tuesday night or any night. How about taco shells – quick and easy with only 5 ingredients and ready in 2 minutes!
There are numerous low-carb taco shell recipes on the Internet. Most use cauliflower, zucchini, or some mix of oven baked almond/coconut flour. They all taste fine, but all take more effort than our quick and easy taco recipe. The vegetable based shells require shredding, cooking, removing the excess water, and baking in the oven. They also never seem to hold all of those wonderful ingredients without cracking. They work on pizza crusts – not so well for taco shells.
Taco Shells – Quick and Easy
Our recipe is flour based. We like that since classic flour tortillas used for tacos are made with wheat flour. To keep the carbs low, we use almond flour (Bob’s Red Mill), instead. You can see, ours look more like a real tortilla and when folded they look like a real taco shell. What makes our recipe quick and easy is it cooks in the microwave for 1 minute and 15 seconds and it takes only 15 seconds to mix the batter. Even counting the measuring of the ingredients the whole process yields a perfect tortilla in under 2 minutes.
The ingredients are also simple – almond flour, egg, Psyllium husk powder, a pinch of sea salt, and sweet corn extract! You can skip the sweet corn extract, but we just like having a little corn taste for our tortillas. They are flour based but the sweet corn extract adds a pinch of flavor. We use Amoretti brand – it is the best and 1/8 teaspoon has less than 1/2 mg of carbs. We used 5 drops in our recipe – adjust the amount to your taste.
You can use any plate for cooking the tortilla. Just make sure it is microwave safe and has a well inside of approximately 5 or 6 inches to form the round shape. The plate will need to be oiled lightly with olive oil, coconut oil, or even butter to avoid sticking. We actually use a paper plate for easy cleanup. Our microwave cooks them perfectly in 75 seconds – yours microwave time may vary. They will look like our pictures when done, but try a few to get your exact time. You do not want to over cook them.
We like the fact that you can make one at a time since there will be no waste. However, they do freeze well and should keep in the refrigerator for a week. Remember, there are no preservatives like in store-bought taco shells. So, you cannot keep these for months. If you prefer making a bigger batch, simply increase the recipe ingredients in proportion. Use the slider on our recipe below. Each tortilla uses about 1/4 cup of batter. Use the back of a spoon to spread the batter on your plate. It should be evenly spread.
You can also use a bigger plate and 1/3 cup batter to make a bigger tortilla for wraps and burritos. Use a cooling rack when cooked – that works really well.
The possibilities are endless with these tortillas. We show them as a taco shell since that is how we use them most of the time. However, they can be lightly fried in oil to crisp up for use as a quesadilla with your favorite filling. Cut them into smaller wedges and fry them for use as tortilla chips with your favorite salsa or guacamole. This is why we also like the sweet corn flavor.
You can also cut the tortilla into strips and fry them lightly for use in tortilla soup or as a garnish for Huevos Rancheros.
What could be easier or more flexible! Taco shells that are perfectly shaped, hold together as well as flour tortillas, have a slight corn flavor, and take less than two minutes to make! With these shells you are ready for “Taco Tuesday” or any flavor filled Mexican snack meal. We love them with a traditional ground beef, tomato, cheese, and lettuce taco! Let us know what you think.
Taco Shells - Quick and Easy
- Grease a microwave-safe plate with oil or butter. Plate should have a 5 or 6 inch saucer-like well.
- Combine all of the ingredients in a small bowl and mix until smooth.
- Pour the batter onto the greased plate. Spread evenly - use the back of a wet spoon if needed.
- Microwave for 1 minute to 1 minute 15 seconds. Do not over cook. Remove carefully and cool on a cookie rack - serve with your favorite toppings.
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