# Ingredient List:
→ Cloud Bread
01 - 3 large eggs, separated
02 - 3 tablespoons cream cheese, softened
03 - 1/4 teaspoon cream of tartar
04 - Pinch kosher salt
→ Taco Meat
05 - 1 lb ground beef
06 - 1 small onion, finely chopped (about 1/2 cup)
07 - 2 garlic cloves, minced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground black pepper
14 - 1/2 cup tomato sauce
15 - 2 tablespoons olive oil
→ Pico de Gallo
16 - 2 medium tomatoes, diced (about 1 1/4 cups)
17 - 1/4 small red onion, finely chopped
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 tablespoon lime juice
21 - Salt, to taste
→ Optional Toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# How to Make:
01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper and set a wire rack nearby for cooling.
02 - In a clean, dry mixing bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
03 - In a separate bowl, combine the egg yolks with the softened cream cheese and beat until smooth and homogenous.
04 - Fold one-third of the whipped egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites in two additions, preserving as much volume as possible.
05 - Spoon the batter into eight rounds, approximately 4 inches (10 cm) across, on the prepared sheet. Bake for 20–25 minutes until golden and set. Transfer to a wire rack to cool completely.
06 - While the rounds bake, heat the olive oil over medium heat in a skillet. Add the chopped onion and cook until translucent, then add the minced garlic and cook for 30–60 seconds until fragrant.
07 - Add the ground beef to the skillet and break it up with a wooden spoon. Brown thoroughly, drain excess fat if necessary, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper. Add the tomato sauce and simmer 4–6 minutes until slightly thickened.
08 - Combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice and salt in a bowl. Taste and adjust seasoning; refrigerate if making ahead.
09 - Carefully open each cooled cloud bread round and fill with a portion of the seasoned beef. Top with pico de gallo and any desired optional toppings. Serve immediately to preserve the bread's texture.
