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Keto Mushroom and Swiss Chard Tacos

Dive into the savory world of Keto Mushroom and Swiss Chard Tacos, a perfect blend of earthy mushrooms, nutrient-rich Swiss chard wrapped in a low-carb taco shell for a delicious and satisfying meal.
Course Lunch
Cuisine Mexican
Keyword Keto Lunch, Keto Mushroom Tacos, Low Carb Tacos, Swiss Chard Tacos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 320kcal

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Skillet

Ingredients

Taco Filling

  • 8 ounces cremini mushrooms, sliced
  • 6 ounces Swiss chard, stems removed and leaves chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon avocado oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper, to taste

Keto Taco Shells

  • 1 ½ cups shredded mozzarella cheese
  • ½ cup almond flour
  • 1 large egg
  • ½ teaspoon baking powder

Toppings (optional)

  • 1 avocado, sliced
  • ¼ cup sour cream
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

  • Prepare the taco shells: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the shredded mozzarella cheese, almond flour, egg, and baking powder. Mix until a dough forms.
  • Divide the dough into 8 equal balls and place them on a baking sheet lined with parchment paper. Flatten each ball into a thin round shape, resembling a taco shell.
  • Bake in the preheated oven for about 10 minutes or until the edges are golden brown. Allow them to cool slightly and then drape over a spoon or a rolling pin to form a taco shape. Set aside.
  • Cook the filling: Heat the avocado oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
  • Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.
  • Add the chopped Swiss chard to the skillet and cook until wilted. Sprinkle in the cumin, chili powder, salt, and pepper, stirring to combine.
  • Assemble the tacos: Fill each keto taco shell with an even amount of the mushroom and Swiss chard mixture.
  • Top with sliced avocado, a dollop of sour cream, and chopped cilantro if desired. Serve with lime wedges on the side.

Notes

Feel free to customize the toppings based on your preferences and what's available in your kitchen.
Ensure the taco shells are cool enough to handle before shaping them to avoid burns.
Store any leftover taco shells in an airtight container. They can be reheated in the oven for a few minutes to restore crispness.

Nutrition

Calories: 320kcal | Carbohydrates: 12g | Protein: 18g | Fat: 25g | Fiber: 5g | Net Carbs: 7g