# What You 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 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
# Step-by-Step Guide:
01 - Preheat oven to 300°F and line a baking sheet with parchment paper; set aside.
02 - In a clean, dry bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
03 - In a separate bowl, whisk the egg yolks with the softened cream cheese until smooth and uniform.
04 - Fold the whipped whites gently into the yolk mixture in two or three additions to retain volume; spoon the mixture into eight rounds, each about 4 inches (10 cm) in diameter, on the prepared sheet.
05 - Bake for 20–25 minutes or until the rounds are set and lightly golden; transfer to a wire rack to cool completely so they firm up before filling.
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 until fragrant.
07 - Add the ground beef to the skillet and cook, breaking it up, until browned; 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 the mixture thickens and flavors meld.
08 - Combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl; adjust seasoning and let rest briefly to marry flavors.
09 - Gently open each cooled cloud bread round, fill with a portion of the taco meat, top with pico de gallo and any desired optional toppings, and serve immediately.
