AuthorGB HernandezPreheat oven to 370°F.
Over medium heat, heat a greased skillet or griddle.
In a food processor, blend together all of the ingredients until you have a homogeneous mixture.
With a 1/3 measuring cup, pour batter onto hot skillet/griddle and spread carefully into shell shapes
Cook until the shell appears dry and flip.
Remove from heat and allow to cool for 5 minutes on a taco shell mold.
Note: If you do not have a taco shell mold, you can either hand them upside-down on a cool rack or place between cupcake inserts of a cupcake tin.
Toast shells in oven on low-broil for 5-10 minutes.
Serving Size 1 shell
Servings 5
Net Carbs
- Amount Per Serving
- Calories 77
- % Daily Value *
- Total Fat 4.4g7%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 2g8%
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 370°F.
Over medium heat, heat a greased skillet or griddle.
In a food processor, blend together all of the ingredients until you have a homogeneous mixture.
With a 1/3 measuring cup, pour batter onto hot skillet/griddle and spread carefully into shell shapes
Cook until the shell appears dry and flip.
Remove from heat and allow to cool for 5 minutes on a taco shell mold.
Note: If you do not have a taco shell mold, you can either hand them upside-down on a cool rack or place between cupcake inserts of a cupcake tin.
Toast shells in oven on low-broil for 5-10 minutes.
