I finally hopped on the cheese taco shells trend to see what it’s all about. After all it’s probably the easiest recipe of all time, it takes seconds to make and it’s of course naturally gluten free seeing as there’s literally only one ingredient: cheese! ?
And ok, I love cheese. And by that I mean cheese is the best thing that’s ever been invented so let’s be honest there’s no way I wasn’t going to like these. But they’ve exceeded even my expectations! They taste sensational, have a good crunch and overall just took my love of tacos to an entirely new level.
Maybe you don’t have taco shells at home, maybe you can’t find gluten free ones in shops near you or maybe you just love trying new recipes. Whatever the reason, considering how ridiculously good and easy these cheese taco shells are to make, I think this is a recipe all gluten free people out there should try at least once. ?
They’re virtually carb free (only 3g for those interested)
They provide you with 100% of your calcium needs for the day (795mg)
They’re high in protein (25g which is about 50% of your daily needs)
They’re high in B12 (1.1mcg which is nearly 75% of your daily needs)
(Based on NHS recommended intakes)
There are two ways to make cheese taco shells. My instructions below are for the frying pan version, but you can also cook them in the oven. In that case just follow the same process, but on a baking tray lined with baking paper (at 190C/375F).
Serving suggestion: being made of cheese, these taco shells are naturally quite rich (much more caloric than normal corn tacos) so bear that in mind when choosing the fillings. I had mine with a simple healthy vegetarian filling to balance things out – black beans, sweet corn, onion, bell pepper and fresh coriander with a Santa Maria Fajita Mix – and the combination was absolutely delicious (see recipe below). ?
Gluten Free Cheese Taco Shells Recipe:
- 70g extra mature cheddar (or shredded mozzarella should work too)
- 25g parmesan (the fresh hard kind)
- Optional: seasonings
- 125g canned black beans
- 100g canned sweet corn
- 1 red bell pepper
- 1 onion
- 2 Tbsp fresh or bottled lime juice
- Half of a Santa Maria Fajita Seasoning sachet
- Fresh coriander to garnish
- Grate the cheeses and mix together in a bowl.
- Add cooking oil or spray of your choice to a non-stick frying pan and turn the heat up to low. I use Fry Light cooking spray to cut down on fat and calories seeing as cheese is rich enough as it is.
- Add a handful of cheese (half of the recipe) and flatten it, making sure there are no cheese-less holes.
- Cook for a few minutes until the edges start turning golden brown. At this point turn the heat off and let it sit until the cheese stops bubbling and becomes firm enough to flip.
- Carefully flip the cheese with a spatula (making sure to unstick all the edges first to avoid turning the whole thing into blob of cheese) and cook the other side briefly.
- Now it’s time to shape the taco shell. Place a wooden spoon or small rolling pin over a pan or bowl and place the cheese taco shell on top for a few minutes, like in the above picture, until it cools down and hardens up.
- Add your favourite taco fillings and enjoy!