CRUNCHY SHELL BIG MAC TACOS
Serves 4
10 mins prep
15 mins cook
25 mins total
Say “YES” if you would eat these CRUNCHY SHELL BIG MAC TACOS 🍔🌮 How to make the cheese shells: First thing first.. You MUST use parchment paper or it won’t work!! Then you’re just going to make 4 circles of shredded Mexican or cheddar cheese on the parchment paper! Natural works best. Bake at 375F for 10-15 minutes. The more brown the edges get, the crunchier they will be! While they are baking you’re going to take 2 cups, put a butter knife between them, and repeat for however many shells you’re making. AS SOON AS YOU TAKE OUT THE CHEESE fold each shell over a butter knife and let it set for about 5 minutes until it fully hardens. Then simply put your tacos together and enjoy! Mac Sauce Recipe: 3/4 cup mayonnaise 1 tbsp mustard 2 tbsp chopped dill pickles 1 tbsp white vinegar 1 tbsp chopped onions 2 tsp sweetener 1/2 tsp smoked paprika You will love this easy low carb recipe! It’s so delicious and the sauce tastes just like the real thing 🙌
To make the cheese shells: First, lay out parchment paper. Make 4 circles of shredded Mexican or cheddar cheese on the parchment paper. Bake at 375F for 10-15 minutes, or until the edges are golden brown and crunchy. While the shells are baking, prepare your shaping tools by taking two cups and placing a butter knife between them for each shell you plan to make. As soon as you remove the cheese shells from the oven, immediately fold each shell over a butter knife and let it set for about 5 minutes until it fully hardens. To make the Mac Sauce: Combine 3/4 cup mayonnaise, 1 tbsp mustard, 2 tbsp chopped dill pickles, 1 tbsp white vinegar, 1 tbsp chopped onions, 2 tsp sweetener, and 1/2 tsp smoked paprika. Mix all ingredients thoroughly. Finally, assemble your tacos by filling the crunchy cheese shells with your desired ingredients and topping with the prepared Mac Sauce. Enjoy!
