# What You’ll Need:
→ Cloud Bread
01 - 3 large eggs, separated
02 - 3 tbsp cream cheese, softened
03 - 1/4 tsp cream of tartar
04 - Pinch of salt
→ Taco Meat
05 - 450 g (1 lb) ground beef
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/2 cup tomato sauce
15 - 2 tbsp olive oil
→ Pico de Gallo
16 - 2 medium tomatoes, diced
17 - 1/4 small red onion, finely chopped
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 tbsp lime juice
21 - Salt, to taste
→ Optional Toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# How-To:
01 - Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.
02 - In a clean bowl, beat egg whites, cream of tartar, and a pinch of salt until stiff peaks form. In a separate bowl, mix egg yolks and cream cheese until smooth. Gently fold egg whites into egg yolk mixture in batches, keeping air in the mixture.
03 - Spoon 8 rounds (about 10 cm / 4 inches each) onto the prepared baking sheet. Bake for 20–25 minutes, until golden and firm. Cool on a wire rack.
04 - While cloud bread is baking, heat olive oil in a skillet over medium heat. Add onion and cook until translucent, then add garlic and cook 1 minute more.
05 - Add ground beef to skillet. Cook, breaking up meat, until browned. Drain excess fat if needed. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
06 - Add tomato sauce and simmer for 5 minutes until thickened.
07 - For pico de gallo, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set aside.
08 - To assemble tacos, carefully fill cloud bread rounds with taco meat and top with pico de gallo and desired toppings. Serve immediately.
