# Components:
→ 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
# Directions:
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. Add tomato sauce and simmer for 5 minutes until thickened.
06 - For pico de gallo, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set aside.
07 - To assemble tacos, carefully fill cloud bread rounds with taco meat and top with pico de gallo and desired toppings. Serve immediately.
