Warm Hearth Low Carb Tacos (Printable)
Flavorful low-carb tacos with cheesy shells and a savory spiced ground beef filling for a cozy meal.
# List of ingredients:
→ Low-Carb Taco Shells
01 - 4 large eggs
02 - 1/2 cup shredded cheddar cheese
03 - 1/2 cup shredded mozzarella cheese
04 - 1/2 teaspoon paprika
05 - Pinch of salt and pepper
→ Filling
06 - 14 oz ground beef
07 - 1 tablespoon olive oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons tomato paste
17 - 1/4 cup water
→ Toppings
18 - 1 ripe avocado, sliced
19 - 1/3 cup sour cream
20 - 1/2 cup shredded lettuce
21 - 1/2 cup diced tomatoes
22 - Fresh cilantro leaves
23 - Lime wedges
# Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a bowl, mix eggs, cheddar, mozzarella, paprika, salt, and pepper. Spoon into 4 even rounds on the prepared baking sheet.
03 - Bake for 8-10 minutes, or until edges are golden. Remove and let cool for 2 minutes, then shape over a rolling pin to form taco shells. Allow to cool completely.
04 - Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2-3 minutes until fragrant.
05 - Add ground beef, breaking up with a spatula. Cook until browned, about 6-8 minutes.
06 - Stir in cumin, smoked paprika, chili powder, oregano, salt, and pepper. Add tomato paste and water, mixing well. Simmer for 3-4 minutes until thickened.
07 - Fill each cooled shell with the beef mixture. Top with avocado slices, sour cream, lettuce, tomatoes, cilantro, and a squeeze of lime.
# Expert Advice:
01 -
- You get all the satisfaction of crunchy tacos without the heavy carb crash that usually follows
- The cheese shells are somehow sturdy enough to hold generous fillings while being incredibly addictive on their own
02 -
- The cheese shells must cool for exactly 2 minutes after baking, or they will either be too hot to handle or too brittle to shape
- If your shells crack while shaping, pop them back in the oven for 30 seconds to soften them again
03 -
- Pat your beef mixture with paper towels if there is excess grease before adding the spices, or the seasoning will slide right off
- The rolling pin trick works best if the pin has been chilled in the freezer for 10 minutes, helping the shells set faster in that curved shape