Reddit mentions of Chicago Metallic Professional 6-Shell Baked Taco Rack, 15-Inch-by-7-Inch, Grey, medium -

I bought a taco mold, melted some pizza cheese mix and then draped it over them.

On the inside is some skirt steak i fried, some taco cheese, some red cabbage and a cilantro aioli.

The sauce is INSANE:
1 cup mayo
1 lime zested and juiced
a good handful of cilantro
2-4 cloves of garlic
Blend all of that in a food processor until it is smooth

edit: the only carbs i can think of in this are there from the lime juice (the juice of two limes in that sauce in the middle, so i figured it is negligible since each taco got MAYBE a tablespoon of that aioli) and i splashed the meat with some ponzu when i was cooking it.

part 2/5

Homemade corn tortillas:

There are basically 3 levels of corn tortillas:

1. Packaged
   
2. Masa harina
   
3. Homemade nixtamalized
   
   Two additional notes:
   
   
4. As with flour tortillas, if you can source them locally, A+
   
5. White corn tortillas are also excellent & I use them all the time, but I buy them in a big pack from Sam's Club
   
   Packaged yellow corn tortillas are fine, if you enjoy eating cardboard. I think they're boring & have no flavor, but they are convenient! I only buy the yellow ones if I plan on frying them or baking them into a hard shell myself, otherwise I buy the soft white-corn tortillas.
   
   Making your own is a slight improvement. Masa harina is basically like Bisquick. To understand masa harina, you have to understand the history of the Tortilla Cartel. Read up:
   
   https://www.tastecooking.com/the-tortilla-cartel/
   
   The TL;DR is that the Mexican government shot themselves, their people, and the rest of the world to whom they export to in the foot with masa harina. Better than packaged, sure - but still bland. Better than nothing, I guess. Making corn tortillas is a long & time-consuming process, but the difference is you get something that actually tastes good vs. just an edible shell, which is boring.
   
   The good news is that if you're willing to go the DIY route, there's hope! The process may look intimidating, but it's really not too bad. Here it is in detail:
   
   https://www.seriouseats.com/2016/04/how-to-make-fresh-nixtamalized-corn-tortillas-from-scratch.html
   
   I get both my field corn & pickling lime off Amazon. Initial cooking time (simmering the corn with pickling lime) is under an hour, and then you let the corn chill out overnight in the pot (no heat). Rub off the bran & drain using a colandar. Mix up the corn with water in a food processor, then add a bit of masa harina (yes, I know, I know, but you need it to absorb the extra moisture!) until ti turns into playdough. Create some dough balls, flatten with your press (see the flour tortilla section above), and then cook for about 30 seconds per side.
   
   Is it worth it? I mean, that depends on you. I wouldn't go around eating homemade corn tortillas by themselves like I would with an excellent lard-based flour tortilla, but if you like flavor, then you'll taste a clear difference between homemade nixtamalized corn tortillas & pre-made ones or homemade ones with 100% masa harina. Again, the homemade procedure sounds like a lot of work, but it's really not...boil it & let it sit overnight, get the bran off & blend it up in the food processor, then flatten & cook them in a skillet. Not really any different than the no-knead bread process or any other multi-day cooking procedure, so don't be intimidated by the fact that it takes a couple days to make!
   
   You can also buy hard-shell tacos, although I don't know what they did to the recipe, but they all seem to crack apart super easily these days. You can just as easily buy some soft corn tacos & bake your own shells. I have this taco rack for doing just that:
   
   https://www.amazon.com/gp/product/B00004R90X
   
   That rack is also super useful for when you want to make keto cheese tortilla shells, which are stupid good: (bake flat first, let cool a bit, then drape over the rack to mold them as they cool down & harden)
   
   https://www.lowcarbmaven.com/low-carb-taco-shells-recipe-cheese/
   
   ​
   
   Taco "shell" recap:
   
   These are the best, as ranked by me: (in no particular order)
   
   

• Soft white corn tortillas (homemade)
  
• Soft lard flour tortillas (homemade)
  
• Soft nixtamalized yellow corn tortillas (homemade)
  
• Baked yellow corn shells (freshly-baked from soft yellow corn tortillas)
  
  ​
  
  We have the meats:
  
  The meat is what makes a taco awesome. Put great meat into a delicious shell with some cold toppings & you've got it made! Barring vegetarian options & 'oddball' animals (we'll keep fish tacos & shrimp tacos out of the discussion, for now, as well as breakfast burritos, which are on an entirely different tangent, plus other stuff like goat & lamb...maybe we'll save all of those for Taco Master Class II, haha!), you're looking at 3 main meat sources:
  
  

1. Beef
   
2. Chicken
   
3. Pork
   
   part 2/5

Those might be custom but there are off the shelf drying racks you can buy to give you that shape, like this one.