CRUNCHY SHELL BIG MAC TACOS
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 🙌
What you need
Instructions
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!View original recipe