Crispy Kumara Taco Shells Recipe

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SERVES:

4 (makes 10–12 taco shells)

Prep Time:

10 MINUTES

Cook Time:

20 MINUTES

Forget the packet shells — this is kumara doing its best impression of a taco, and honestly, it pulls it off. Grated kumara, egg and cheese bake up into thin, golden rounds that crisp at the edges and hold their shape once you prop them in a muffin tin to cool. No deep-frying, no faff, just a genuinely solid grain-free base for whatever you're piling in. A smart midweek swap when you want tacos without the trip to the shop for shells.

_INGREDIENTS:

500g kumara
1 egg
1 cup grated cheese
¼ tsp paprika
¼ tsp ground cumin
½ tsp garlic powder
Salt and black pepper, to taste

_{INSTRUCTIONS:}

Preheat the oven to 200°C and line two baking trays with baking paper.
Wash the kumara well and grate it — there's no need to peel it. Place the grated kumara into a large bowl and add the egg, grated cheese, paprika, cumin, garlic powder, salt and pepper. Mix well until everything is evenly combined.
Spoon the mixture onto the prepared baking trays, shaping it into 10–12 thin rounds. Don't make them too thick, as this helps them crisp up.
Bake for 18–20 minutes, or until the taco shells are cooked through and the edges are golden and crispy.
Remove from the oven and allow to cool for a few minutes so they're easier to handle. Carefully place each taco shell between the cups of an upside-down muffin tin to hold the taco shape as they cool.
Fill with your favourite taco toppings and serve.

wonkybox

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