We should strive to consume more whole grains in our diet, so I try to choose whole grain products over refined flour products. That’s why I wanted to try those Tortilla bowls. (see previous post)
I wanted to make tacos but with whole wheat taco shells, not the traditional corn taco shells. As far as I know, whole-wheat taco shells aren’t marketed. After this experiment, I suspect I know why.
I took whole-wheat tortillas and arranged them in a preheated 400°F oven by draping each one over two of the grids on the baking rack. (See photo) I baked them for ten minutes, at which time they were crispy and hard. Success! I had whole wheat taco shells.
Buoyed with confidence, I proceded to cook my meat filling (ground turkey breast seasoned with chili powder), shred my iceberg lettuce, and dice my tomatoes and sweet onion. I shredded reduced fat Colby and Monterrey Jack cheese then assembled my tacos as follows: 2-3 ounces ground meat, 1 – 2 ounces cheese, shredded lettuce, tomatoes, and onions. (The Vitamix makes quick work of shredding cheese and chopping onions)
The whole wheat tortillas yielded slightly larger taco shells than the standard shells, so I was generous with my fillings. My presentation was impressive, and I served them alongside my homemade salsa.
The end result = delicious tacos in crunchy shells . . . crunchy, crumbly shells. Very messy eating. But we enjoyed them. Were they worth the extra effort of baking my own shells? No way, José! Next time, I’ll buy already baked corn taco shells. Or make taco salad. Or maybe we’ll eat tacos at our local Mexican restaurant.