Monday, January 29, 2007

Mexican Fiesta! Taco Shells (0 carbs), Guacamole (3 net carbs)

Last night, my wife and I made burritos, tacos and guacamole. The burritos wraps are simply Mission brand low carb tortillas. These have 7 net carbs each. There are many tortillas with less than half of this but the others tend to be rubbery. The Mission ones taste just like real flour tortillas. As for the crunchy taco shells, they are made out of 100% cheese. This is the first time we tried this method for making taco shells. Crunchy cheesy taco shells is one of those recipes that sounds a bit goofy but actually results in a pretty tasty dish. We also made guacamole which we put on our tacos and burritos. We also dipped some with soy protein chips. The guacamole is strong enough to mask the soy flavor in the chips. I am looking for more ideas on things to dip. If you have any good ideas, let me know.

Crunchy Taco Shells (zero to one net carbs)


Parchment paper. Wax paper will not work.
Object to shape shells around. We use an oven mitt.


1/3 cup Cheddar Cheese for each taco (carbs vary)


Spread 1/3 cup of cheddar cheese on parchment in. Microwave on high for one minute and ten seconds. Cheese should be bubbly and just starting to turn brown (adjust microwave time accordingly). Place another sheet of parchment paper on top of hot cheese. While cheese is still flexible with parchment still attached bend the cheese over your shaping object to give it the taco shape. Let cheese cool while around the object. When cool, remove paper. Fill with favorite taco ingredients such as meat, lettuce, tomatoes, cheese, sour cream, guacamole, salsa, etc. Be sure to add up the carbs accordingly.

Guacamole Dip (3 net carbs per serving)

The net carb count varies a little depending on the type of avocados you buy. We like the smaller rough skinned ones better than the large smooth ones. Pick out very ripe and soft fruits. Often, we buy these hard and leave them on the counter for a week to soften up. The particular ones we used this time are Walmart's Paul Newman brand organic avocados. The package says 0 carbs 0 fiber. I don't believe this at all. I think it is more likely about 4 each. As for the garlic and garlic salt, adjust according to your taste. The longer this stuff sits, the more the garlic flavor comes out. Also, the lemon or lime juice is critical as it prevents the guac from turning brown.

Makes 4 healthy servings.


3 ripe, mushy Avocados
1/2 t. minced garlic
1/4 t. garlic salt
pinch of salt
2 t. lime juice (can use lemon)


Peal avocados and remove skin and seeds. Mash up. Add other ingredients. To make extra smooth, use a hand blender or put in food processor.


Lady Atkins said...

I see you link to me. Thanks! I'll return the favor and add you to my list of low-carb blogs

Salubrious Fervor said...

this looks great! thanks

Anonymous said...

I just made two tacos then. I love your recipes and the pictures that accompany them. I have a whirlpool microwave and used the Jet function for about 2 to 3 minutes. I also like how the grease comes out of the cheese. No doubt there is plenty of saturated fats left in them to make them only an occasional treat..

I love your website, and only wish I had seen it sooner.

Have you tried making macaroni and cheese but substituting very firm tofu for the mac? You need to trim the tofu to be the same size roughly as the tubes would be, but the taste difference is negligible. I also think that very thinly sliced tofu could be used as a pasta substitue for lasagne, but I don't know how well it freezes...

Keep up with the excellent recipes...

Tami said...

Tonight I made low carb wedding soup for dinner and to go along with it, I made cheese crisps. I just mentioned that I wanted to try making taco shell. Thanks for posting the instructions for it and the guac. I can't wait to try them!

Daron said...

Thanks Tammy. It's funny you mention cheese crisps. I was just experimenting with cheese crisps last night. Believe it or not, I've never tried to make them. I did some with cheddar cheese, some with pepper jack cheese "food", and some with american cheese. I have to say that the american cheese ones came out much better than cheddar and was more cracker-like missing the "bubble holes" and less greasy. As I was eating them this morning, I was thinking about these tacos and wondering if American cheese (not American cheese "food") would make an even better taco shell... I'll have to try it soon and see.

Anonymous said...

OMG....I wasn't very hopeful that this cheese thing would actually work as a taco shell but it did! You are incredible...and I'm so grateful for the tip.

amy said...

I have been "low carbing it" for a long time and have never heard of anything like these taco shells! My children love tacos and it kills me to have a taco salad while they have real shells. thanks so much for the tip.