ZUCCHINI TACOS SHELLS KETO #healthy #keto

Zucchini tacos shells are simple solid keto tachos shells to hold your most loved keto nourishment ! It contains just not many fixings, in addition to there is a paleo, cheddar free recipe choice for the individuals who don't endure dairy.

Zucchini tacos shells are sans wheat tortillas recipe, delicate and adaptable to supplant locally acquired tortillas on a keto diet. Reward, those zucchini tacos shells required just 4 basic fixings including a paleo and veggie lover recipe choice. We should see all you have to make this simple zucchini recipe.

Those tasty tacos shells are ideal for any eating regimen. While we prescribe the keto form to constrain carbs, we also give a veggie lover and paleo recipe alternative for the individuals who don't eat eggs or dairy. Those tacos shells are delicate, adaptable and simple to roll. You can fill them with any mexican filling like chicken, avocado, destroyed lettuce or tomatoes.

Those keto tacos shells are incredible to add zucchini to your plate or to utilize your remaining summer zucchini.

Also try our recipe Cheesy Garlic Zucchini Bites

Those tasty tacos shells are ideal for any eating routine. Those tacos can be eaten in substitution of your standard locally acquired tortillas.

INGREDIENTS
KETO TACOS SHELLS

• 1 cup grated zucchini packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini
• 1/2 cup grated mozzarella cheese - hard mozzarella, not soft or grated cheeddar
• 1 large beaten egg
• 2 tablespoon coconut flour
• 1 teaspoon oregano
• 1/2 teaspoon garlic salt or sea salt

PALEO TACO SHELLS (CHEESE FREE)

• 1 cup grated zucchini packed, squeezed in a towel to remove all zucchini juice - about 4 small size zucchini
• 1/3 cup arrowroot flour packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
• 1 large beaten egg
• 2 tablespoons coconut flour
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic salt

INSTRUCTIONS

1. Preheat the oven to 180C (350F).
2. Prepare a baking tray covered with baking paper. Slightly oil the paper with olive oil to avoid the tacos shells to stick to the paper. Set aside.
3. Wash the zucchini, keep skin on and use a grater to finely grate the zucchini. Squeeze the grated zucchini with your hands to extract the zucchini juice. The best is to wrap grated zucchini in a clean towel and sueeze them to release all the liquid. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
4. In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano and garlic salt.
5. Combine all the ingredients with a spoon first, then use your hands to squeeze the batter and make sure all the ingredients comes in contact. The fiber from coconut flour will abosrb the moisture slightly dried the batter. The batter stay moist but not runny. If runny add 1 extra tablespoon coconut flour, this can happen if you didn't remove all the zucchini juice properly.
6. Scoop about 3 tablespoons batter and place on the prepapred tray.
7. Using your finger press the batter until it forms a thin circle. Make sure there is no hole left in the batter or the shells may be fragile.
8. Repeat until you form 6 medium tortilla of 10 cm diameter or 4 large as you like. The nutrition panel is for 6 
9. Bake for 20-30 minutes or until the shells gets brown on the side and hold together.
10. Cool down on a rack to keep them moist.
11. Eat hot or cold with Mexican filling or roasted vegetables.

STORAGE AND FREEZING

1. Store in an airtight container in the fridge up to 3 days.
2. Rewarm filled in a sandwich press or rewarm the single taco shell in a pan, 1 minute on both side before using as a shell.
3. You can freeze the shells in an airtight container, plcing a piece of parchment paper between each shells to avoid them to stick to each other.

Read more our recipe : Irish Beef Stew with Guinness and Coffee

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