Ingredients
Equipment
Method
- Let's start by making our parmesan shells! In a medium bowl, add your parmesan cheese and flour and toss well.
- Heat a cast iron skillet over high heat. When it gets hot, spray oil onto the pan and immediately spoon 3 tablespoons into a mound. Use the back of the spoon to spread the cheese mixture into a circle that is about 4" in diameter.
- Repeat with 3-4 more mounds depending how large your pan is. You may need to do this in 2-3 batches. *You can use a nonstick skillet if you don't have a cast iron pan.
- After 1-2 minutes or when the edges are golden brown, flip your taco shells. Remove after another 10 seconds and immediately place onto your taco shell holder to form a taco shape. This needs to be done quickly when the cheese is hot. *If you don't have a taco shell holder, see the other options below!
- While the taco shells are cooling, whisk your Caesar dressing ingredients in a medium bowl until thoroughly combined.
- Assemble your tacos by adding the shredded romaine into each shell followed by a drizzle of Caesar dressing and freshly cracked black pepper. Enjoy!
Notes
Yield: This recipe makes 8 tacos.
Taco Shell Holder
I bought this taco holder to both shape AND serve my tacos. It's specifically made for taco shells and comes in a set of 4 with 3 slots in each so it can fit 12 tacos!
No Taco Holder?
You can use a wire rack OR muffin tin tray to shape your tacos. Just place your warm shells upside down over the rack in your oven and let them hang until they cool. Or, place a large muffin tin tray upside down and use the cups to hold the taco shell in a U shape.
Here is the link to my Homemade Caesar Dressing.