Low carb taco shells with spinach

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Ingredients

1. 4 oz fresh spinach leaves (100 g)
2. 4 cups boiling water
3. 2 eggs
4. 4 tablespoon Gluten Free Oat flour or ground almonds
5. 1/2 cup grated cheese

Instructions

1. Preheat oven to 390 F (200 C).
2. Place the fresh spinach leaves into a  large mixing bowl.
3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.
4. In another bowl add ice cubes, about 1 cup.
5. Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.
6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'
7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
8. Finely chopped the cooked spinach on a chopping board.
9. Place them into a large mixing bowl and combine with grated cheese, eggs and oat flour (or almond meal) until it forms a sort of batter.
10. Scoop out the batter onto a baking tray covered with parchment paper. I used a mechanical ice cream scoop maker and I split the batter into 4 taco shells. 
11. Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco. 
12. Bake at 390 F (200 C) for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 350 F (180C). Simply watch the color and texture while baking to avoid burning. It is baked when the border are crispy and slighty golden brown.
13. Cool down on a plate few minutes before eating.
14. Can be eaten lukewarm or cold with toppings of your choice.

 Notes

• Toppings ideas: I topped my low carb taco shells with guacamole, shredded lettuce, tomatoes and sliced cucumbers. Any grilled meat, grilled fish or vegetables works well too. 
• Freeze: bake the taco shells and cool down before freezing. Freeze in a airtight plastic bag. Place a piece of parchment paper between each taco shells to avoid them to stick together. Defrost an hour before eating. Can be rewarm few minute in hot oven until hot.
• Cheese option: any hard grated cheese works, low fat or full fat. My best recommendation are cheddar, mozzarella or parmesan. 

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