Keto Super-Easy Spinach Taco Shells: A Low-Carb Delight
If you’re following a keto lifestyle, you know how hard it can be to find delicious alternatives to high-carb foods. One of the hardest to give up is taco shells, right? Well, guess what? I’ve got a simple, keto-friendly solution that will satisfy your taco cravings—Keto Super-Easy Spinach Taco Shells!
These taco shells are made with fresh spinach and a few other ingredients, making them low in carbs, high in fiber, and perfect for wrapping up your favorite taco fillings. Whether you're craving a classic beef taco, a chicken taco, or even a veggie taco, these spinach taco shells are a game-changer. Plus, they’re so simple to make and incredibly versatile.
Let’s dive in and see how to make these delicious, low-carb spinach taco shells!
Ingredients for Keto Super-Easy Spinach Taco Shells
The best part about these taco shells is that they only require a few simple ingredients that you likely already have in your kitchen. Here's what you’ll need:
- 2 cups fresh spinach (Packed with vitamins and low in carbs, spinach is the main base for the taco shell.)
- 1 large egg (Helps bind everything together and adds structure.)
- 1/4 cup shredded mozzarella cheese (Adds texture and helps the shells hold together.)
- 1 tablespoon ground flaxseed (A great source of fiber and healthy fats that help bind the mixture.)
- 1/4 teaspoon garlic powder (For a little extra flavor in the shell.)
- 1/4 teaspoon onion powder (A hint of sweetness and savory flavor.)
- Salt and pepper (To taste—balance those flavors!)
Step-by-Step Instructions for Keto Spinach Taco Shells
These spinach taco shells are incredibly easy to make, and the best part is that they come together in less than 30 minutes. Here's how to make them:
Step 1: Prepare the Spinach
Start by washing your spinach thoroughly and patting it dry with a paper towel. You want to remove as much excess water as possible, as too much moisture could affect the texture of the taco shells.
Next, finely chop the spinach or pulse it in a food processor to make it easier to mix into the dough.
Step 2: Cook the Spinach
Place the chopped spinach into a microwave-safe bowl and microwave for about 30 seconds, or until the spinach wilts. Once cooked, let it cool for a minute or two, then use a clean towel or paper towel to squeeze out any remaining moisture from the spinach. This step is crucial to ensure your taco shells don’t turn out soggy.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the cooked spinach with the egg, mozzarella cheese, ground flaxseed, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed. The mixture should have a dough-like consistency.
Step 4: Shape the Taco Shells
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place spoonfuls of the spinach mixture on the baking sheet and form them into tiny ovals or rounds that are roughly 4–5 inches across. Make sure to leave a little space between each shell.
Step 5: Bake the Taco Shells
Place the baking sheet in the preheated oven and bake the taco shells for 12-15 minutes, or until the edges turn golden brown and the shells become firm. Keep an eye on them to avoid burning, as baking times can vary depending on your oven.
Step 6: Cool and Shape
Once the shells are done, remove them from the oven and let them cool for a couple of minutes. While they’re still warm, gently lift each taco shell with a spatula and shape them into a curve by draping them over an empty oven rack or the handle of a wooden spoon to form that classic taco shell shape.
Allow the shells to cool completely before using them to fill with your favorite toppings!
Macro Breakdown and Nutritional Information
One of the best things about these keto spinach taco shells is how low in carbs they are while still being packed with flavor. Here’s the nutritional breakdown for one taco shell (assuming you make 6 taco shells from the recipe):
- Calories: 90 kcal
- Fat: 6g
- Protein: 6g
- Total Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
- Sugars: 1g
These macros make them perfect for anyone on a ketogenic diet, as they’re rich in healthy fats and protein while keeping the carbs low.
Keto Notes
These spinach taco shells are not only keto-friendly but also gluten-free, making them a great option for anyone with dietary restrictions. They’re made with whole, natural ingredients, which is exactly what you want when following a low-carb lifestyle.
The best part? You can fill these taco shells with pretty much anything you like! Whether it’s seasoned beef, chicken, shrimp, or veggies, these spinach taco shells will hold your fillings without getting soggy or falling apart.
Nutritional Benefits
- Spinach: Spinach is an excellent source of vitamins A, C, and K, and it’s loaded with antioxidants. It’s also rich in iron, calcium, and magnesium, which are important for bone health and overall well-being. Plus, it’s low in carbs and high in fiber, making it an ideal choice for anyone on a keto diet.
- Eggs: Eggs are a fantastic source of protein and healthy fats, plus they provide essential vitamins like B12 and choline. They help bind the taco shells together and contribute to their delicious texture.
- Mozzarella Cheese: Mozzarella cheese is a great source of calcium, protein, and healthy fats. It also helps the taco shells hold together, giving them a soft yet firm texture.
- Flaxseed: Ground flaxseed is a powerhouse of fiber and omega-3 fatty acids, which support heart health and digestive function. It’s also low in carbs, making it perfect for keto recipes.
Additional Tips and Variations
- Make Them Crispy: If you want a crunchier shell, you can bake the taco shells a bit longer, but be careful not to burn them. Alternatively, after shaping, you can place them in the air fryer for a few minutes to achieve a crispier texture.
- Flavored Taco Shells: If you want to add more flavor to your shells, try adding a pinch of chili powder, cumin, or paprika to the mixture before baking. This will give your taco shells a little extra kick.
- Dairy-Free Option: If you’re avoiding dairy, you can swap the mozzarella cheese for a dairy-free cheese alternative. Just make sure it melts well to maintain the texture of the taco shells.
- Make Taco Bowls: Instead of making taco shells, you can use the spinach mixture to make taco bowls. Simply spread the mixture into the shape of a bowl on the baking sheet and bake as directed.
Common FAQs
1. Can I make these taco shells ahead of time? Yes, you can! Once the taco shells have cooled, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage and reheat them in the oven for a few minutes when you’re ready to use them.
2. How can I make these taco shells more crispy? To make the shells crispier, you can bake them a little longer or air fry them for 3-4 minutes. Just keep an eye on them to avoid burning.
3. Can I use frozen spinach? Yes, frozen spinach works fine as long as you thaw and squeeze out any excess water before using it in the recipe.
4. What can I fill these taco shells with? These spinach taco shells are incredibly versatile. You can fill them with ground beef, chicken, shrimp, or even vegetarian fillings like sautéed mushrooms, cheese, and guacamole.
5. Can I use a different type of cheese? Yes, you can swap mozzarella for cheddar, gouda, or any cheese that melts well. Just keep in mind that different cheeses may affect the flavor and texture slightly.
Final Thoughts
These Keto Super-Easy Spinach Taco Shells are a fantastic low-carb, keto-friendly alternative to traditional taco shells. Not only are they quick and easy to make, but they’re also delicious and packed with nutritional benefits. You can fill them with anything from savory meats to fresh veggies, making them the perfect base for any keto-friendly taco night.
Whether you’re meal prepping or making tacos for dinner, these spinach taco shells will be your new go-to recipe. Enjoy the crispy, cheesy goodness without the carbs! Happy cooking!
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