# What You'll Need:
→ 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 yellow 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 freshly ground 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
# Method:
01 - Preheat the oven to 300°F and line a baking sheet with parchment paper.
02 - In a clean, dry bowl combine the egg whites, cream of tartar and a pinch of salt; beat until stiff peaks form.
03 - In a separate bowl whisk the egg yolks with the softened cream cheese until smooth and homogenous.
04 - Gently fold the whipped egg whites into the yolk and cream cheese mixture in two additions, preserving as much air as possible; spoon the mixture into eight rounds about 4 inches (10 cm) in diameter on the prepared sheet.
05 - Bake for 20–25 minutes until the rounds are golden and set; 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 1 minute more.
07 - Add the ground beef to the skillet and brown, breaking it up with a spatula; drain excess fat if necessary, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper.
08 - Pour in the tomato sauce, reduce the heat and simmer for about 5 minutes until the mixture thickens and the flavors meld; keep warm off heat.
09 - Combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice and salt in a bowl; taste and adjust seasoning, then set aside to allow flavors to marry.
10 - Carefully open each cooled cloud bread round and fill with a portion of the seasoned beef, top with pico de gallo and any desired toppings; handle the rounds gently and serve immediately.
