Cottage Cheese Tacos

Name: Cottage Cheese Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups low-fat cottage cheese, blended smooth; 4 whites egg whites; 1/4 tsp salt; 1/4 tsp black pepper, cracked; 4 eggs; 2 tsp unsalted butter; 1 avocado, sliced; 1/2 cup sharp cheddar cheese, shredded; 1/4 cup salsa; as needed nonstick cooking spray

The viral high-protein taco shell made by blending cottage cheese and egg whites, baking it crisp, then filling it with scrambled eggs and avocado.

35 minMediumServes 4320 cal/serving

MexicanBreakfastOven and StovetopHigh ProteinVegetarianLow CarbHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups low-fat cottage cheese, blended smooth
4 whites egg whites
1/4 tsp salt
1/4 tsp black pepper, cracked
4 eggs
2 tsp unsalted butter
1 avocado, sliced
1/2 cup sharp cheddar cheese, shredded
1/4 cup salsa
as needed nonstick cooking spray

Instructions

1

Preheat the oven to 350°F and line a baking sheet with parchment paper, then lightly coat the parchment with as needed nonstick cooking spray.
2

In a blender, combine the 2 cups blended smooth low-fat cottage cheese, 4 whites egg whites, 1/4 tsp salt, and 1/4 tsp cracked black pepper, and blend until completely smooth, about 30 seconds.
3

Pour the mixture onto the prepared sheet in several evenly spaced oval mounds, about 5 inches long, and spread each into a thin, even layer with the back of a spoon.
4

Bake for 20 to 25 minutes, until the ovals are fully set, firm to the touch, and lightly golden at the edges.
5

While the shells bake, melt the 2 tsp unsalted butter in a nonstick skillet over medium-low heat. Whisk the 4 eggs with a pinch of salt and pour into the skillet, stirring gently until softly scrambled and no longer runny, about 3 to 4 minutes.
6

As soon as the shells come out of the oven, working quickly while they are still warm and pliable, drape each oval over the handle of a wooden spoon or the rungs of an inverted muffin tin to form a taco shape.
7

Let the shells cool in their draped shape for about 10 minutes, until they hold firm and crisp on their own.
8

Fill each cooled shell with the scrambled eggs, 1 sliced avocado, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup salsa. Serve right away.

Questions

Can I make Cottage Cheese Tacos dairy-free?

Not cleanly. Here the dairy (2 cups low-fat cottage cheese, blended smooth, 2 tsp unsalted butter, 1/2 cup sharp cheddar cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I make Cottage Cheese Tacos ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cottage Cheese Tacos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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