# Ingredient list:
→ Cloud Bread
01 - 3 large eggs, separated
02 - 3 tablespoons cream cheese, softened
03 - 1/4 teaspoon cream of tartar
04 - Pinch of salt
→ Taco Meat
05 - 1 lb ground beef
06 - 1 small onion, finely chopped
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 black pepper
14 - 1/2 cup tomato sauce
15 - 2 tablespoons 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 tablespoon lime juice
21 - Salt, to taste
→ Optional toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# Cooking steps:
01 - Preheat oven to 300°F and line a baking sheet with parchment paper.
02 - In a clean bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
03 - In a separate bowl, blend the egg yolks with the softened cream cheese until smooth and homogenous.
04 - Gently fold the egg whites into the yolk and cream cheese mixture in two additions, preserving as much air as possible; drop the batter into eight approximately 4-inch rounds on the prepared sheet.
05 - Bake the rounds 20–25 minutes until set and lightly golden; transfer to a wire rack to cool completely before handling.
06 - While the rounds bake, heat the olive oil in a skillet over medium heat, add the chopped onion and cook until translucent, then add the garlic and cook for about 1 minute until fragrant.
07 - Add the ground beef, break it up with a spatula, and cook until browned; drain excess fat if necessary, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper.
08 - Add the tomato sauce to the skillet, reduce the heat slightly and simmer 4–5 minutes until the mixture thickens and flavors meld; adjust seasoning.
09 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice and salt; taste and adjust acidity or salt as needed.
10 - Carefully open each cooled cloud round and fill with a portion of the seasoned meat, top with pico de gallo and any desired optional toppings; handle the rounds gently to avoid tearing.
11 - Serve immediately so the cloud rounds retain their texture; if preparing ahead, keep pico chilled and assemble just before serving.
