# Components:
→ Cloud bread
01 - 3 large eggs, separated (whites and yolks)
02 - 3 tablespoons cream cheese, softened
03 - 1/4 teaspoon cream of tartar
04 - Pinch fine sea salt
→ Taco meat
05 - 1 lb (450 g) lean 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 kosher salt (adjust to taste)
13 - 1/4 teaspoon ground black pepper
14 - 1/2 cup (120 ml) tomato sauce
15 - 2 tablespoons olive oil
→ Pico de gallo
16 - 2 medium tomatoes, seeded and diced
17 - 1/4 small red onion, finely chopped
18 - 1 jalapeño, seeded and finely diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 tablespoon fresh lime juice
21 - Salt, to taste
→ Optional toppings
22 - Shredded lettuce, as desired
23 - Sour cream, to taste
24 - Sliced avocado, to taste
25 - Shredded cheese, to taste
# Directions:
01 - Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack nearby for cooling.
02 - In a clean mixing bowl, combine the egg whites with the cream of tartar and a pinch of salt. Using an electric mixer, beat on medium-high until glossy stiff peaks form.
03 - In a separate bowl, whisk the egg yolks with the softened cream cheese until fully smooth and homogenous.
04 - Gently fold one-third of the whipped whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, keeping as much air as possible. Spoon the mixture into eight rounds, about 4 inches (10 cm) in diameter, on the prepared sheet.
05 - Bake the rounds for 20–25 minutes, until they are set, slightly golden and dry to the touch. Remove from the oven and transfer to the wire rack to cool completely before handling.
06 - While the rounds bake, heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, 3–4 minutes, then add the garlic and cook 30–60 seconds more. Add the ground beef and cook, breaking up the meat, until no longer pink. Drain excess fat if needed. Stir in chili powder, cumin, smoked paprika, oregano, salt and pepper. Add the tomato sauce and simmer 4–6 minutes until the mixture thickens and flavors meld. Adjust seasoning.
07 - Combine the diced tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt to taste and let rest for 5–10 minutes to allow the flavors to marry.
08 - Carefully open each cooled cloud round and fill with a portion of the taco meat. Top with pico de gallo and any optional garnishes. Serve immediately to preserve the bread's light texture.
