Thursday, February 23, 2012

Taco Night with Baked Taco Shells

I have made tacos with tempeh, tofu and boxed TVP. But never in a million years would I have thought of lentils! I tested a great recipe for lentil tacos from the The Chubby Vegetarian whose cook book is due out in Spring 2013. Yum! The main purpose of this post, though, has to do with taco shells.

Originally, I wanted to make my own shells for taco salads. But, I didn't want to use flour shells. Corn shells are just not big enough to make a taco salad shell. Since I already had it in the works, I just decided to make the crispy taco shells. I searched around, and found this blog post to tell me what to do. It's pretty straight-forward, I just never would have thought to drape them over the rack like that. Nutritionally, there really isn't that much difference between the fried and baked, other than, of course, the fat content in the fried. Plus, the home baked ones had that stand-up quality thing going on, and that was pretty cool. The shells also get a little "fluffy" (for lack of a better word) when you bake them, and they have this crunchy, yet, chewy thing going on. I think it's totally worth doing again. Especially as a vessel for The Chubby Vegetarian's incredible lentil taco meat.
*As I mentioned, the store-bought crispy shells and soft shells are almost nutritionally identical, except the crispy shells have 7 grams of fat for two shells. That's not a whole lot in the grand scheme of things, but if you're watching your fat intake, maybe it would be nice to save that fat for something like more avocado. Or chocolate.

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