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Crispy Taco Shells <T>

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
munch on. 

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