Recipe Directions
1. Make “batter” for Mexican Flax Crackers. Spread into thin 6-inch diameter circles on Telflex sheets. Dry for a few hours until dry but still pliable. It usually takes me 2-3 hours. If you miss this stage, no problem, they’ll be crispy tostadas Remove from Teflex sheet and gently “bend” in half. Return them to the dehydrator, I usually put another sheet in the next slot above to keep them from coming unfolded. Dry for a few more hours until crisp.
2. Fill with taco meat and toppings of choice.
3. I stored these in a ziploc bag in my pantry for a week before I served them and they were still crisp.
Daniefon's Thoughts
By daniefon I was experimenting with my Mexican Flax Cracker recipe and came up with these taco shells.
I am sure some of you have made similar things, but I was pretty proud when I made these shells!
They are shown here with butternut squash filling from my Juan’s Tacos Flacos and then topped with lettuce, avocado, cashew sour cream and black olives.
The side dish is jicama fries, all in all a pretty tasty little meal. Recipes for all of the fillings and toppings can be found on this site.
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Comments
Top voted
RawKidChef
Aug 03, 2010
Oh, I jicama fries, nice!
daniefon
Aug 03, 2010
French fries and tacos, what is this Jack in the Box?
RawKidChef
Aug 03, 2010
Yum! What are those french fry things on the side?
All
daniefon
Aug 03, 2010
French fries and tacos, what is this Jack in the Box?
RawKidChef
Aug 03, 2010
Oh, I jicama fries, nice!
RawKidChef
Aug 03, 2010
Yum! What are those french fry things on the side?
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