Recipe makes 5 soft taco shells
2 cups of “rice cauliflower”
2 tbsp of fresh green onion (chopped)
vegetables of choice to fill the shells
Preheat your oven to 350°
To make cauliflower rice:
cut a head of cauliflower and place in a food processor (without stems).
Blend in food processor until it looks like rice texture.
Place cauliflower rice in a large bowl and microwave it for 2 minutes
Stir it, then place it back in a microwave for another 2 minutes.
IMPORTANT STEP: Place cauliflower in a 3 layered paper towel sheet to dry out the excess moisture (so it’s not runny).
Place drained and dried cauliflower back into the bowl and add in the eggs and chopped green onions. Mix until a semi-thick batter forms.
Line a baking pan with parchment paper and spoon the batter on the pan to creat 5 mini flat circles.
Bake for 20 minutes, flipping them at 10 minutes.
After finished, remove the tacos from the oven and transfer them to a frying pan. Fry on medium heat for 1 minute on each side to make them crispier. ( I used non-stick cooking spray, no oil).
Take off the pan and place on a plate.
Stir fry your veggies of choice. You can also add some lean protein like tofu, chicken, fish, or seafood.
Place it all on the tacos