Make it Taco Tuesday every night with this delicious and healthy recipe which shows you how quick and easy it is to make your own taco shells that are next-level tasty and crispy. Feel free to load them up with whatever fillings you like. I also love adding Mexican-style beef mince.
Taco Filling
2 tablespoons extra-virgin olive oil or butter
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 long red chilli, finely chopped
600 g chicken tenderloins
2 tablespoons Mexican seasoning mix
3 tablespoons tomato paste
125 g (½ cup) canned crushed tomatoes
sea salt and freshly ground black pepper
Taco Shells
2 eggs
2 tablespoons extra-virgin olive oil,
plus extra for greasing
2 teaspoons apple cider vinegar
150 g (1 ½ cups) blanched almond meal
60 g (½ cup) tapioca flour
65 g (½ cup) coconut flour
1 teaspoon gluten-free baking powder
sea salt
To Serve
¼ iceberg lettuce, shredded
1 avocado, cut into small chunks
200 g yellow cherry tomatoes, quartered
25 g (½ cup) coriander sprigs
lime wedges
Preheat the oven to 160°C. Take a large 12-hole muffin tin, turn it upside down and grease the gaps between the moulds with olive oil. Alternatively, you can use rounds of baking paper in the gaps to support the tacos.
For the taco shells, place the eggs, olive oil and vinegar in a large bowl and whisk well. Add the almond meal, tapioca fl our, coconut fl our, baking powder and 1 teaspoon of salt. Beat with a hand-held mixer for 4–6 minutes, or until a firm workable dough forms. Cover and transfer to the fridge for 10 minutes to rest.
Divide the dough into eight evenly sized balls. Place each ball between two pieces of baking paper and use a rolling pin to flatten into 13 cm discs. Arrange the discs in the gaps of the prepared muffin tin and bake for 20 minutes, or until the taco shells are lightly golden brown and crispy. Set aside while you start on the filling.
Heat your preferred cooking fat in a large frying pan over medium–high heat. Add the onion, garlic and chilli and cook, stirring, for 3–4 minutes, or until softened, golden brown and caramelised. Add the chicken and seasoning mix and cook, stirring occasionally, for 4–5 minutes, or until the chicken is golden brown and the spice is well incorporated. Add the tomato paste and crushed
tomatoes, season well with salt and pepper and cook for 3–4 minutes, or until the chicken is cooked through and the sauce has thickened.
To serve, load up the taco shells with the shredded iceberg, chicken, avocado, cherry tomato and coriander. Add a squeeze of lime juice and you’re good to go.
Makes enough for 8 servings.
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