No-Dough Cheese Tacos
Crispy corn and cheese taco shells baked until golden, filled with cream cheese, ham, tomato and fresh herbs for an easy, satisfying twist on traditional tacos.
Equipment
Ingredients
Shells
sweet corn (drained)
300 g
shredded cheese (shredded)
100 g
Filling
cream cheese (softened)
80 g
ham (sliced)
100 g
tomato (diced)
150 g
fresh herbs (chopped)
10 g
Instructions
Prepare baking sheet
Line a baking sheet with parchment paper and preheat oven to 200°C.
Form corn shells
Spread drained corn into 4 even circles on the parchment-lined baking sheet, leaving space between each circle.
Add cheese topping
Sprinkle shredded cheese generously over each corn circle, covering completely.
Bake until crispy
Bake at 200°C for 15-20 minutes until the cheese is golden and the shells are crispy.
Cool shells slightly
Remove from oven and let shells cool for 2-3 minutes on the baking sheet.
Prepare filling ingredients
Slice ham, dice tomato, and chop fresh herbs while shells cool.
Assemble tacos
Carefully peel each shell from parchment. Spread cream cheese on one half, add ham, tomato, and herbs. Fold in half and serve immediately.
Original recipe
Storage
Shells lose crispness after storage; best enjoyed fresh. Reheat shells separately before adding filling.
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