Tacos...something everyone in my family actually likes, at least on some level! We used to turn to this easy meal relatively frequently. However, since becoming primal and not eating taco shells (hard or soft) we don't eat tacos in any version very often now. I still like a good taco salad and Scott doesn't seem to mind, but the kids have not embraced salads as meals yet. They eat salad as a side dish, but not the main event.
Anyway, I came across this idea in a new cookbook I bought recently for provolone taco shells. It sounded like something that could be a bit of a compromise between flour tortillas and salads.
The cookbook is called Grain-Free Gourmet: Delicious Recipes for Healthy Living by Jodi Bager and Jenny Lass. It's not only grain-free, but refined sugar-free and low-lactose. Sounds kinds primal to me...what do you think?
So, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and lay pieces of provolone cheese on it, leaving some space. Let them bake for about 10 minutes, until the edges are crispy and the rest is lightly browned. Then take the shells and form them over a broom handle lined with paper towels (or something like that) so they can harden and look like hard taco shells.
I didn't let mine bake long enough. You can see that they're not browned and crisp on the edges. Therefore, they didn't hold their shape. They were pretty darn tasty though!
So, next time you're looking for a more primal taco or even just something new and different...have fun with these cheese taco shells!