Three Taco Shells

One of the highlights of any week is definitely Taco Tuesday! This week, I try three taco shells – two store-bought kinds, and a low-carb / keto tortilla recipe from scratch I’ve been wanting to try for months. I’ve found that store-bought ones actually taste just like regular flour tortillas, so those have been my go-to, but I wanted to try this “fathead dough” recipe out since I’d heard so much about them.  

So, for today’s recipe, we have a regular-carb “Hawaiian Bread” tortilla, a whole wheat “low carb” tortilla, and the homemade “low carb high fat / keto” tortilla – a “three taco shells” option setup that’s sure to meet anyone’s dietary requirements, without making anyone feel left out from enjoying the whole fun Taco Tuesday experience. And for those without dietary restrictions, having more than one shell option creates even more flavor combinations!

The keto tortillas have a different texture than regular flour tortillas, but something happens when you combine almond flour and cheese that also doesn’t taste like plain fried cheese. It’s not really a fluffy flour tortilla either…but it’s got a chew to it that’s actually really good. My only suggestion is to use less salt (or none at all) in whatever filling you make, if you use these keto tortillas. 

Speaking of fillings, I figured I’d make my quick and easy lemon & lime grilled shrimp, and pair it with a variety of taco toppings as well, for a really fun Taco Tuesday. 

For alternate shrimp recipes, try my Coconut Lime Shrimp Ceviche or Lemon Shrimp recipes 🙂

Ingredients

Keto Tortillas 

• 2 Cups Shredded Mozzarella Cheese 
• 1 Cup Almond Flour 
• 1 Tsp Xanthan Gum 

Lemon Lime Shrimp 

• 1/2 LB Large / Jumbo shrimp 
• 1/2 Tsp Salt 
• 1 Tsp Lemon Pepper 
• 1/2 Lime 

Accompaniments 

• Variety of Salsas 
• Queso Fresco 
• Avocado Slices 
• Shredded Cabbage 

Directions

Keto Tortillas 

In a microwaveable bowl, combine 2 cups of shredded mozzarella cheese, 1 cup of almond flour, and 1 tsp of xanthan gum, so all of the mozzarella is coated.  

Put the bowl in the microwave and cook on high for one minute. 

Knead the mixture with a spatula or wooden spoon until it’s all incorporated – it’ll start by having the consistency of mashed potatoes and end up looking like a ball of dough. Return to the microwave and cook on high for 30 seconds. 

Knead the mixture again using a spatula or wooden spoon. 

Place half of your ball of dough onto a sheet of parchment paper (you can wrap whatever dough you don’t use in plastic wrap and store in the fridge; reheat in the microwave for 30 seconds and re-knead to use). Place another sheet of parchment paper on top. Press the dough out with your hands, and roll out using a rolling pin to roughly 1/8 inch. 

Using a small bowl or extra-large cookie cutter, cut out taco-size circles out of the dough (you can add the leftover dough remnants to any dough you’re storing for later use). 

Cook the tortillas on a frying pan or griddle for a couple of minutes on each side, until cooked through. Use in the same way as any other tortilla for tacos. 

Lemon Lime Shrimp

Peel and devein 1/2 LB of large / jumbo shrimp, and pat dry with a paper towel. 

Toss with 1/2 tsp salt and 1 tsp of lemon pepper. Add juice from half a lime. 

Cook dry in frying pan or griddle (no oil); you can also put the shrimp on a skewer and cook on a grill. 

Add cooked shrimp to taco shells. 

Serve with traditional accompaniments including a variety of salsas, avocado slices, lime wedges, and queso fresco. If you’d like, you can also add shredded cabbage.