Next, add the egg, shredded cheese, almond flour, garlic powder, onion powder, salt, and pepper to the bowl. Mix everything well until it’s combined into a sticky, dough-like texture. The beauty of this mixture is that it smells heavenly with the garlic and cheese combining! Now it’s time to form the taco shells.
On a parchment-lined baking sheet, take a scoop of the mixture and shape it into a small oval, about 1/4 inch thick. I recommend using wet hands to prevent sticking. Once you’ve shaped all your taco shells, pop them in the oven for about 15-20 minutes. They should turn a lovely golden brown around the edges!
Once baked, let them cool slightly, and then you’re ready to load up your taco shells with your favorite fillings! Cook them for an additional minute on a non-stick skillet if you want them to get a bit crispier. The texture is amazing, and the slight crunch adds to the deliciousness!
Pro Tips for Best Results
I tested this recipe three ways, and one of my biggest takeaways is to ensure the cauliflower is fully drained after processing. If there’s too much moisture, your shells won’t hold together as well. I also found that mixing the cheese into the dough makes it bind better—plus, who doesn’t love extra cheese?
Another tip is to adjust the seasoning based on your flavor preferences! I sometimes add a hint of cumin or smoked paprika for an extra kick—experimenting is half the fun! And don’t skip the parchment paper; it makes for easy clean-up and ensures your shells don’t stick.
Lastly, if you’re prepping for a crowd, you can easily double this recipe. Just remember, the baking time might need a couple of extra minutes due to the increased amount! My family loves it when I make a big batch for taco night!
Common Mistakes to Avoid
One common mistake I made the first time was not cooking the cauliflower thoroughly. It’s essential to steam or microwave it until tender—not raw—so make sure you don’t skip this step! Cooking it properly ensures your shells have the right texture and flavor. (See the next page below to continue…)