Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Combine the room-temperature shredded mozzarella, coconut flour, and psyllium husk powder in a food processor or in a mixing bowl and beat with an electric mixer until the mixture resembles small crumbs.
On the prepared parchment, draw seven 6-inch (15 cm) circles as guides using a round object.
Scoop about 1/4 cup of the mixture onto each circle and spread it inside the drawn circle.
Place a second sheet of parchment over the shells and press the dough down firmly with your hands or a rolling pin until compact and evenly thin.
Remove the top parchment and bake for 7 minutes, or until the edges are lightly browned.
Carefully remove the shells from the oven and drape each one over the side of a large saucepan (or over an oven rack set above the sink) so they hang and form a taco shape; let cool completely to crisp.
