Smart Homemade Taco Shells
Smart Homemade Taco Shells - Mexican classic in a smart version! Photo: Maren Baumgarten
Healthy, because
Even smarter
Nutritional values
These taco shells are healthier than standard versions, since they're made from wholemeal flour, which contains fiber and minerals. In addition, these smart tacos are not deep-fried, but baked in the oven, saving fat and calories.
Depending on your preference, you can also season the dough for these taco shells with pepper, paprika powder, or chili flakes.
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 103 mg | (3 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 3.7 ozs Cornmeal
- 6 ½ ozs Spelt flour
- ½ tsp salt
Kitchen utensils
Preparation steps
Put cornflour together with wholemeal spelt flour and salt in a bowl, knead with 7 ounces of hot water. The dough should be firm and no longer sticky, add more water if necessary.
Cover the dough and let it rest for about 20 minutes.
Divide the dough into 8 portions, form into balls and press flat between two cling film sheets using a heavy pot or pan.
Bake in a coated pan without oil for about one minute on each side at medium heat. Remove from the pan and place over a rolling pin to pre-form the flat cakes.
Hang tacos over an oven rack and put them in the cold oven at 390°F, bake for 10 minutes, then turn off the oven and let them cool down with the door open.
