Cheese taco shells with BLT fillingScreen stays on
Weigh · step 1 of 6
Servings
Weigh
Edam mini cheese (Babybel-type)
40 g
Put the bowl on the scale and press tare before each one.
Weigh
Lettuce, iceberg
20 g
Weigh
Bacon, cooked (pan-fried)
20 g
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Tomato, raw
40 g
Weigh
Mayonnaise
20 g
Grams change with the number of servings; the carbs in each serving stay the same.
Heat the oven to 350 °F (180 °C).
Grate the cheese and make two piles on a non-stick sheet or silicone mat.
Bake about 6 minutes, until melted and just browning.
Let them cool a little, then drape each over a wooden spoon handle laid between two mugs so they set as taco shells.
Shred the lettuce, slice the tomato, chop the bacon and divide between the cold shells. Top with the mayonnaise.