Crispy Taco Shells and Vegan Tacos <T>
With all the Mexican recipes coming in, I thought I'd share a
fat-free way to make crispy tortilla shells for tacos or just to
Turn on your oven to 350 F. (180 C. or Gasmark 4) - no need to
preheat - and lay fresh corn tortillas across two of the wires
of the oven rack, letting the tortilla fall below any other wires:
before . . /. .\ . . after . /. .\ .
~~~~ ~~~~ | |
As soon as the tortilla starts to darken slightly it's ready to
remove (very carefully - it's hot!).
My version a crispy taco is to put a layer of shredded romaine
lettuce on the taco shell, then add a thin layer of Spanish rice, a
layer of veggie chili, a layer of salsa and a sprinkling of fatfree
soy cheese (my favorite is Soya Kaas FatFree Jalapeno Jack).
Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM