Invert a regular-sized muffin tin. Warm as many 6-inch corn tortillas (or flour, if you wish) as you need, in the microwave for 1-2 minutes, until soft and pliable. Fold gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 3-5 minutes or until crisp and lightly browned.
Gluten Free Zucchini Taco Shell are a super healthy soft taco idea for your next party! Thin, soft and won't crack! Easy to use as a tortilla or soft taco shell. No cheese in this recipe but healthy coconut flour and more! Click and get your recipe for your next game night! #grainfree #glutenfree #dairyfree
1 cup grated zucchini, packed, dried - about 4 medium size zucchini 1 egg 6 tablespoons arrowroot flour, packed - tapioca flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon. 2 tablespoon Coconut flour. 1 teaspoon oregano Salt, Pepper