FOOD

Veggie Taco Shells 3 Ways

Taco night just got a whole lot healthier with surprisingly delicious shells made of zucchini, cauliflower and carrots.

FOOD

Veggie Taco Shells 3 Ways

Taco night just got a whole lot healthier with surprisingly delicious shells made of zucchini, cauliflower and carrots.

Ingredients

Cauliflower Taco Shell

  • 2 cups cauliflower florets
  • 1 egg
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste

Zucchini Taco Shell

  • 1 1/2 cup zucchini, grated
  • 1 egg
  • 1/2 cup chickpea flour
  • 1/4 cup cornstarch
  • 1 teaspoon Garlic powder
  • Salt & pepper to taste

Carrot Taco Shell

  • 1 1/2 cup carrot, grated
  • 1 egg
  • 1/3 cup parmesan
  • 1/4 cup Chickpea flour
  • Salt & pepper to taste

Steps

Cauliflower Taco Shell

  1. Place cauliflower in a food processor and pulse until mostly fine. Transfer to a bowl and microwave for 2 minutes. Allow to slightly cool and then transfer to a clean kitchen towel. Squeeze out as much moisture as possible.
  2. Transfer to a bowl and stir in the rest of the ingredients.
  3. Equally divide the mixture into 3 portions and shape into flat, thin rounds on a parchment-lined baking tray. Bake for 20-25 minutes or until browned and pliable.
  4. Fill with taco toppings of your choice

Zucchini Taco Shell

  1. Preheat oven to 400F. Place grated zucchini in a bowl and microwave for 1 minutes. Transfer to a clean kitchen towel and squeeze as much moisture out as possible.
  2. Transfer to a bowl, and add the rest of the ingredients. Mix well.
  3. Equally divide the mixture into 3 portions and shape into flat, thin rounds on a parchment-lined baking tray. Bake for 20-25 minutes.
  4. Fill with taco toppings of your choice.

Carrot Taco Shell

  1. Preheat oven to 400F. Place grated carrot in a bowl and microwave for 1 minute. Transfer to a clean kitchen towel and squeeze as much moisture out as possible.
  2. Transfer to a bowl, and add the rest of the ingredients. Mix well.
  3. Equally divide the mixture into 3 portions and shape into flat, thin rounds on a parchment-lined baking tray. Bake for 20-25 minutes.
  4. Fill with taco toppings of your choice.