1. Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
2. Blanch spinach in boiling water for 5 minutes, then drain and squeeze out excess liquid.
3. In a food processor, blend spinach, eggs, almond meal, psyllium husk, and salt until smooth.
4. Spoon 1/4 of the mixture onto a tray, spreading into a 15cm circle. Repeat for 4 circles.
5. Bake for 10 minutes until set. Transfer to an upturned non-stick muffin pan to shape. Bake for another 10 minutes to dry.
6. Fill with your favorite taco ingredients and enjoy!

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Servings: 4, Calories: 112, Net Carbs: 2g, Fats: 7g, Protein: 6g