No-Dough Cheese Tacos
Crispy corn and cheese shells filled with ham, tomato, and herbs
Crispy, cheesy taco shells made from sweet corn and cheese, baked until golden and filled with cream cheese, ham, tomato, and fresh herbs.
Equipment
Ingredients
Shells
sweet corn (drained)
300 g
shredded cheese (shredded)
100 g
Filling
cream cheese
100 g
ham
150 g
tomato
2 piece
fresh herbs
20 g
Instructions
Preheat oven
Preheat the oven to 200°C.
Prepare baking sheet
Line a baking sheet with parchment paper.
Form taco shells
Spread the drained sweet corn into 4-6 circles on the parchment-lined baking sheet.
Add cheese
Sprinkle each corn circle generously with shredded cheese.
Bake taco shells
Bake at 200°C for 15-20 minutes until golden and crispy.
Cool shells
Remove from the oven and let the shells cool slightly on the baking sheet.
Remove shells from parchment
Carefully lift the crispy shells off the parchment paper.
Prepare filling
Slice the tomato, dice the ham, and chop the fresh herbs.
Assemble tacos
Spread cream cheese on each shell, add ham, tomato, and herbs. Fold in half and serve.
Original recipe
Storage
Shells are best eaten fresh. Store assembled tacos in an airtight container in the fridge.
Notes
• These tacos are naturally gluten-free and low-carb.
• You can customize the filling with your favorite ingredients.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.