By Brian Davis on February 27, 2004
Photo by ~Leslie~
Photo by ~Leslie~
"I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for mexican food."
Serving Size: 1 (39 g)
Servings Per Recipe: 1
"Delicious! I didn't use this yet as a taco shell, instead I filled it with braunschweiger and mustard and ate it like a sandwich. Mine was cruchy yet chewy and DELICIOUS!! I will use this is so many different ways!"
"this worked perfectly. I used a slice of Provolone cheese, put it on a waxed paper plate. I microwaved it one minute and twenty seconds for my microwave. When it was done I got it off the paper plate, set it on a napkin and just bent it until it held it's shape. Then filled with taco fillings, meat, sour cream, guacamole, onions, tomatoes and lettuce. Wonderful. I have my Mexican fix back. Thanks for the recipe"
"Awesome!!! Like the above reviewers this takes time to get right. I used sliced deli cheddar, and I found that I had to microwave each one for 1:30 to get it crunchy and not chewy. I also drained them right out of the microwave and blotted them on paper towels, and the final product was not greasy at all (although you should have seen all the fat draining off these babies!)"
"I'm so glad I found this recipe! These worked out perfect for tacos on my South Beach diet! I used Colby cheese (bought them in the dairy aisle already 1/2 circled shaped) and placed 2 pieces on the paper, to make the circle, over lapping straight edge of the cheese just a little bit. I microwaved for 50 seconds, let it set out about 2 minutes and then "shaped" it by placing the paper and cheese in my porcelain napkin holder. Let that set about 3 minutes, peeled and filled the shell up with the meat and toppings. Make sure you have lots of napkins, the shell is quite greasy, of course. Thanks for posting this gem!"
"Brian, just posted my first picture and it was your Low Carb Taco Shells. These are without a doubt the best low carb idea yet. Not only did these satisfy our craving for "crunch" my DH was hungry for taco's. These little babies are habit forming. After having these for dinner one evening, I made "chips" with this recipe the next day. I could not find anything in my kitchen that I thought was round and small enough to look like a taco. So as soon as I removed the cheese from the oven, I just held together two opposite ends of the parchment paper so the cheese was shaped like a taco. I held the cheese in place with the parchment attached for about 1 minute, just long enough for the cheese to cool slightly and retain the shape, then removed the parchment. Amazing!!! My method may be too time consuming if you are making these for a dinner party, but just for the two of us, it took no time at all. Thanks so much for posting. I hope everyone tries these!"
"Oh, my! These are too stinking good! I made little 'crackers' by measuring the cheese in tablespoons. Try adding some finely chopped herbs and garlic to the cheese before nuking...chives, basil, and rosemary were all delicious."
"You've saved my life... I really missed crackers and this is a great substitute. I've used a number of different cheeses and they've been great! Thanks"
"These are very good. I did not do the shells, but made plenty of chips. I nibble on them at night while I am reading. Do not use the Press and seal wrap. It will melt and you will eat the plastic wrap. I have since bought parchment paper and will try that."
"Thank you so much! This was outstanding in all respects! Low carb just got a heck of a lot easier. I put different cheese mixtures on parchment paper and heated them for one minute and ten seconds in the microwave. Then, I held them in my hands at the shape of a taco. They all were great! They were every bit as good as a "real" taco shell except they lacked the salty taste, so I added salt and fresh ground peppercorn as the cheese was still hot and beginning to cool. OMG it was really good!!"
"Very shocked, these were really good! They go perfect with my low carb diet, thanks for posting!"
"Great tasting of course, it is greasy so I let them dry off on a paper towel to soak up the fat drippings. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese. I had to make 4 of these before I figured out that it was ok for them to burn a little. I have a wheat and gluten food allergy so this is a great alternative. thank you!"
"These were excellent. My husband and I are trying to watch our carbs and this was a perfect recipe to do that. I would definitely make them again."
"Awesome! I liked the taste better than regular taco shells. Will definitely do again!"
"This is a AWESOME recipe! My husband and I both love it. Thanks for contributing."
"What a brilliant idea!! It's a little greasy but delicious. Great for low carb."
"I use sliced cheese to make this. I use parchment, with extra space for spreading. It can be molded over a small bowl or muffin tin while still warm, for a great salad bowl. I have used cheddar, harvarti, swiss as well as others. Parmesean works well. I use it for hamburger buns, turkey sandwiches, etc. I have sprinkled chii powder over it, as well as other seasonings for taco shells. Even my DH loves it, and he is not on a low carb diet."
"Brilliant!!! I love Mexican and can enjoy tacos again while I'm low carbing!! Thank You!!"
"I tried this with wax papper and it did not work well, but with the parchment paper as it says worked great. This was a great alternative to the high carb shells. I will continue to use this."
"This is awesome. My family and I loved it...even better than regular shells! Thanks for posting, Brian!"