Italian Tacos

Name: Italian Tacos with Parmesan Shells
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 cup grated Parmesan cheese; 6 slices prosciutto; 2 tbsp fig jam; 1 cup arugula

Italian Tacos are crispy baked Parmesan cheese shells filled with savory prosciutto, sweet fig jam, and peppery arugula—a sophisticated Italian-American fusion that works as an appetizer or light entrée.

🌍Italian-American 🏷️Italian tacos 🏷️Parmesan crisps 🏷️Prosciutto 🏷️Fig jam Arugula

🏷️

🏷️Appetizer

-0:00

TikTok

Total

12 min

Servings

6

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup grated Parmesan cheese
6 slices prosciutto
2 tbsp fig jam
1 cup arugula

4 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 450°F (232°C).
2
Spoon grated parmesan cheese onto a parchment-lined baking sheet, forming small, flat circles.
3
Bake at 450°F until golden brown and crispy, about 5-7 minutes.
4
While the cheese crisps are still hot and pliable, carefully remove them from the baking sheet with tongs or a spatula.
5
Drape each hot crisp over the rungs of a cooling rack to form a taco shell shape. Let them cool completely to harden.
6
Once the shells are cool and firm, begin filling them by placing a slice of prosciutto inside each one.
7
Spread a small amount of fig jam over the prosciutto.
8
Top with a pinch of fresh arugula and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Form shells immediately while Parmesan is hot and pliable; it hardens quickly as it cools, so work in small batches.
Use a mold (ramekin, small bowl, or taco mold) to shape shells while warm—this prevents cracking and ensures even structure.
Toast the Parmesan until the edges are golden brown for extra flavor and structural integrity.
Keep prosciutto slices at room temperature before assembling so they don't tear; layer gently to avoid crushing the crispy shell.

Substitutions

Prosciutto → Speck or smoked ham (changes smokiness but keeps the salty-savory profile)
Fig jam → Apricot jam or honey (lighter sweetness, less earthiness)
Arugula → Microgreens or baby spinach (milder pepper, different texture)
Parmesan → Pecorino Romano (sharper, saltier; use slightly less)

Storage & make-ahead

Store cooled Parmesan shells in an airtight container at room temperature for up to 2 days; assemble with toppings just before serving. Do not refrigerate baked shells as moisture will soften them.

Equipment

Muffin tin or small mold (ramekin, bowl, or taco mold) for shaping shells

Common Questions

How do I keep the Parmesan shells crispy?

Bake the shells until golden and let them cool completely on the mold before filling. Store in an airtight container with parchment between layers; assemble shortly before serving to prevent sogginess.

Can I make the shells ahead of time?

Yes. Bake and cool the Parmesan shells up to 2 days ahead and store in an airtight container at room temperature. Fill just before serving for best texture.