Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!
60g (2 cups, firmly packed) baby spinach leaves
40g (1/3 cup) almond meal
2 teaspoons psyllium husk
1/2 teaspoon salt
Step 1Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
Step 3Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
Step 4Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
Step 5Fill with your favourite taco ingredients (see notes).
Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.
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