Caesar Salad Tacos – In a Parmesan Crisp Shell
Ready for a Umami-rich treat? A creative genius recipe that is so delicious and low in carbs!
All your favorite Caesar Salad Ingredients – I love to add roasted red peppers too.
Gluten Free – no problem! I have used gluten free bread for the garlic croutons.
East these immediately after preparing!
Taco Shells can be made earlier in the day and kept crisp in a container.
Ingredients
– See Instructions
(will use about 4 tablespoons)
(choose crispy white & light greens)
cut into fine strips
thinly shaved
crushed (see note)
Instructions
Make the Parmesan Crisp Taco Shells (recipe below)
Stand the 8 taco shells upright in a bowl or rimmed tray to fit.
Start filling them – first romaine lettuce divided in each.
Add roasted peppers, shaved parmesan and crumble some garlic croutons on top.
Drizzle 1 1/2 teaspoons of Caesar Dressing all over each.
Devour and enjoy!
Caesar Salad Parmesan Crisp Tacos should be eaten immediately after prepared.
The filling ingredients will make the shells soggy if made earlier.
How to make Garlic Croutons:
Preheat oven to 350 degrees.
Remove crusts from 2 pieces of sliced bread; can use gluten free.
Dice the bread into 1/2″ cubes. Add them to a small baking tray to fit.
Drizzle over with 1 tablespoon of extra virgin olive oil; add 1/2 teaspoon of finely grated garlic and a pinch of sea salt. Rub oil & garlic into the cubes and bake until golden and crispy, 10 – 15 minutes.
To make Parmesan Crisp Taco Shells:
Follow the Master Recipe.
Use 2 tablespoons of grated parmesan cheese instead of 1 1/2 tablespoons for a larger crisp.
Smooth the parmesan circle into a 4 inch round.
When golden remove from the oven – immediately take them off the pan with a metal spatula and drape them over a narrow bottle to make a taco shape. Bend lightly with you fingers to make the perfect taco shape. These will crisp quickly. Add the crisps back to a warm oven for a few seconds to soften them if they harden into circles too quickly.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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