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Taco shells made of cheese are the answer to every question you have.

Cheese Taco


  • 2 cups shredded parmesan cheese

  • 2 cups Arugula

  • 6 Radishes, sliced thinly

  • 1 cooked chicken breast, pulled

  • 2 tablespoons White wine vinegar


  1. Begin by making the taco mould set up: place two glasses upside down and then balance a skinny rolling pin or wooden spoon over top.

  2. Preheat the oven to 375 F. On a baking sheet covered in parchment divide the parmesan cheese into 4 equal portions and flatten into 5 inch circles. Bake for 8 minutes until fully melted and golden around the edges.

  3. Working quickly, use a flat spatula to lift the melted cheese onto the rolling pin and fold over the edges. Use your fingers to help form the shape; if the cheese firms up too quickly place back in the oven to soften up before attempting again. Let cool completely.

  4. In a bowl mix the chicken with the vinegar. To assemble, fill each taco with arugula, radishes, and chicken.

Cheese Taco




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today we are making some glorious cheese tacos. My God why haven't I thought of this before? It's the only thing that makes sense. It's like before the idea of cheese tacos, I was living in like a gray world and nothing was shiny or glorious, and the things that I thought were love and life and happiness, pppuh, ash in my mouth. Now I see where real joy is, what it really feels like. And it's in the form of a cheese taco. First thing you're gonna want to grab is a glorious hunk of Parmesan, and we are gonna finely grate it. You're gonna want about two cups so get gratin' baby. I think you're great! Our cheese is all shredded. Now I've got a baking sheet here with a little bit of parchment paper on it, and I want to make four mounds. And then we're gonna flatten these out into circles. I've got my oven preheating at 375, and these are gonna go in for about six to seven minutes, so we want them to be golden, melted, bubbling, glorious, and then I'm gonna show you how to form them. So while those are in the oven, I'm gonna quickly make my taco forming station. So I've got two glasses. I'm gonna set them out, and then I've got a skinny rolling pin. This then balances on my glasses, and then don't touch it. We are gonna hang our tacos over that while they cool. Alright, check it out, our cheese is all done. Now you wanna work quickly here. I've got a spatula. I'm gonna get up and under them and put them over our rolling pin situation, and sometimes I like to just hold it like this. And you kind of press it to the rolling pin so it stays in the shape. Don't worry about if you can only do two at a time, then the other two cool down. You can pop 'em in the oven again to soften them and then continue the process. So now that our tacos are done and cooling, let me show you what goes inside them. I've got some chicken that I've just baked off and I shredded it. A little bit of salt and pepper in there as well. And then I've got some arugula and some thinly sliced radishes. Now I'm not going too crazy with the toppings, because I really want the cheese to shine, that was the whole point of this exercise. To the chicken, I want to add a couple tablespoons of some white wine vinegar. Now that's gonna brighten up the chicken itself, as well as give it kind of a nice, little, sharp kick that goes through that cheesy taco. So let me get these built. Now words need be said. Just that reaction. Look how friggin' good these look. I'm gonna go in for a bite. Whoa, oh God. I keep goin' to say somethin' and then I get a new flavor. Mmmmm. Oh my God. Thank you so much for watching. I love you a lot. I appreciate your time here. I hope you get a chance to make this. This isballs to the walls awesome, and I'll see you next time.