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Ever found yourself craving tacos but not the carbs that come with them? Same here! That’s why I started getting creative in the kitchen, mixing up my love for Mexican cuisine and my need to keep things low carb. Welcome to my version of cauliflower-spinach taco shells – the perfect blend of healthy and tasty. Inspired by traditional corn and flour tortillas, this recipe became my go-to for taco nights. Whether you’re on a keto kick, gluten-free, or simply trying to add more veggies to your diet, these shells are for you. Plus, they’re super versatile—you can wrap up your favorite fillings without the guilt!
These taco shells pair wonderfully with classic Mexican sides. Think fresh salsa, zesty guacamole, or a crisp cilantro-lime slaw. If you’re looking to keep it low carb all the way, why not whip up a refreshing jicama salad or some grilled peppers to balance out your plate?
Cauliflower-Spinach Taco Shells
Servings: 4-6 (makes about 8 shells)
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Ingredients
– 1 medium head of cauliflower, riced (about 4 cups)
– 2 cups of fresh spinach, chopped finely
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Cooking spray or oil, for greasing
– 2 cups of fresh spinach, chopped finely
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Cooking spray or oil, for greasing
