The Ultimate Keto Taco Fix!
Who says you can’t have tacos on a keto diet? Ditch the tortillas and say hello to your new obsession: crispy, crunchy, and utterly delicious cheese shells! These low-carb chicken tacos are packed with flavor, ridiculously easy to make, and guaranteed to satisfy your deepest taco cravings. Get ready for a guilt-free fiesta in your mouth, ready in just 30 minutes!
Ingredients
• 2 cups / 226g grated mozzarella cheese
• 2 chicken breasts, cooked and shredded
• 4 tbsp / 60g sour cream
• 2 green onions, finely chopped
• 4 tsp / 20ml chili salsa
• Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, sour cream, chopped green onions, salsa, salt, and pepper. Mix until everything is well combined and set aside.
3. Arrange four ½-cup mounds of grated mozzarella on the prepared baking sheet, leaving plenty of space between them to spread.
4. Bake for 8-10 minutes, or until the cheese is fully melted and the edges are golden brown and crispy.
5. Allow the cheese to cool on the baking sheet for 1-2 minutes, just until it’s firm enough to handle but still pliable.
6. Carefully lift each cheese circle with a spatula and gently roll it into a wrap or fold it into a taco shell shape. Let it cool completely to harden.
7. Fill the finished cheese shells with the creamy chicken mixture and serve immediately.
Nutritional Information
• Per Serving (Serves 3)
• Calories: 367
• Fat: 20.4g
• Carbohydrate: 3.3g
• Dietary Fiber: 0g
• Net Carbs: 3.3g
• Protein: 40.6g
Pro Tips
• For an authentic “al pastor” flavor, substitute the shredded chicken with seasoned, cooked pork.
• Use low-moisture, part-skim mozzarella. Fresh mozzarella contains too much water and won’t get crispy.
• Work quickly when shaping the shells. If one hardens too fast, return it to the warm oven for 30-60 seconds to make it pliable again.
• Don’t overcrowd the pan. Bake the cheese shells in batches if necessary to ensure they don’t melt into each other.
FAQ
Q: Can I use fresh mozzarella for the taco shells
A: No, it is recommended to use low-moisture, part-skim mozzarella. Fresh mozzarella contains too much water and will not get crispy enough to form a proper shell.
Q: What if my cheese shells harden too quickly
A: If a cheese shell hardens before you can shape it, you can return it to the warm oven for 30-60 seconds. This will make it pliable again.
Q: How many net carbs are in one serving
A: Each serving of these keto tacos contains 3.3 grams of net carbs.
Q: Can I use a different meat besides chicken
A: Yes, for an authentic ‘al pastor’ flavor, you can substitute the shredded chicken with seasoned, cooked pork.
