1) Warm a 4" non-stick saute pan to medium-high heat. Once the pan is warmed, pour in 1/3 cup of grated Parmesan cheese to pat down so it is spread out evenly. Allow to cook 1-2 minutes on one side until cheese has melted and turned golden brown. Flip and cook 1 minute more. Very carefully fold the cheese so that it creates the shape of a taco shell, and place in between the cups of an upside down cupcake tin. Allow to cool completely. Repeat to create 4 taco shells.
2) Coat the inside of a large bowl with the Caesar salad dressing. Add the remaining salad ingredients except the bacon and toss to combine.
3) Place an equal amount of salad into each taco shell and garnish with bacon pieces.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (56%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 42.2mg||13 %|
|Sodium 261.2mg||9 %|
|Potassium 583.6mg||15 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 4g|
|Protein 16.4g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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