# 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 yellow onion, finely chopped
07 - 2 cloves garlic, 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 fresh lime juice
21 - Salt, to taste
→ Optional Toppings
22 - Shredded lettuce
23 - Sour cream
24 - Sliced avocado
25 - Shredded cheese
# Directions:
01 - Preheat the oven to 300°F and line a baking sheet with parchment paper; position a rack in the center.
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 homogenous.
04 - Gently fold one third of the whipped egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, preserving as much volume as possible.
05 - Spoon the batter into eight rounds about 4 inches in diameter on the prepared sheet, smooth the tops slightly, and bake 20–25 minutes until golden and set; transfer to a wire rack to cool.
06 - While the rounds bake, warm the olive oil in a skillet over medium heat, add the chopped onion and cook until translucent, then add the minced 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 desired, then stir in chili powder, cumin, smoked paprika, oregano, salt and pepper; add the tomato sauce and simmer for about 5 minutes until thickened and well seasoned.
08 - Combine the diced tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl, season to taste with salt, and let rest briefly to meld flavors.
09 - Carefully open each cooled cloud bread round, fill with a portion of the taco meat, top with pico de gallo and any desired toppings, and serve immediately to preserve the bread's delicate texture.
