Low Carb Taco Shells

Craving crunchy taco shells? You'll love this low carb verision. In fact, we like these better than traditional taco shells.

INGREDIENTS

Shredded cheese (finely shredded will melt faster, I prefer sharp cheddar or Mexican blend)

TOOLS

Small fry pan 

Chopsticks or tongs.

INSTRUCTIONS

Preheat a small non-stick fry pan over medium heat.

Sprinkle enough cheese to evenly cover the bottom of the pan, about 1.5 to 2 ounces.

Keep a close eye on the cheese while its cooking.

You'll start to notice more and more little bubbles as the oil seperates from the cheese and the cheese melts and begins to brown.

When you notice slight browning around the edges, it should be ready to flip - depending on how hot you have your pan, this will take 3 -5 minutes or so.



Cook on second side for  1-2 minutes.

Remove from pan with tongs to paper towels. Fold over immediately. The shell will harden within seconds ~ as it cools.

Before making the next shell, drain the oil left in the pan from the first one.

Fill with your favorite taco fillings and enjoy!

Notes:

• Alternately you can drape the cooked shell over an overturned bowl to create a cheese bowl if you like.
•  I also like to break up leftover shells to use as 'tortilla chips' for dips and taco salads.
• It may take you a couple of trys to get the hang of it,  just be patient and you'll be a pro in no time!

Carbohydrate content will depend on which cheeses and how much you use. Check your package.