Keto Tacos with Cheese Taco Shells

Satisfy your taco cravings without the carbs with these Keto Tacos featuring crispy cheese taco shells. These tacos are the perfect blend of savory and cheesy, offering a low-carb twist on a Mexican favorite.

Course Dinner

Cuisine Mexican

Keyword Cheese Taco Shells, Keto Mexican Food, Keto Tacos, Low Carb Tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 540kcal

Equipment

Baking sheet
Parchment paper
Skillet
Spatula
Measuring spoons
Cups/Jars (for shaping taco shells)

Ingredients

Cheese Taco Shells

2 cups shredded mozzarella cheese 8 oz / 225g
2 cups shredded cheddar cheese 8 oz / 225g

Taco Filling

1 lb ground beef 16 oz / 450g
1 tablespoon olive oil 15ml
½ medium onion, finely chopped 2 oz / 56g
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper to taste

Toppings

1 avocado, diced
½ cup cherry tomatoes, halved 4 oz / 113g
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
Sour cream (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
To make the cheese taco shells, sprinkle the shredded mozzarella and cheddar cheese into four circles on the baking sheet.
Bake for about 7-10 minutes, or until the cheese has melted and the edges begin to brown.
Remove from the oven and let them cool for 2-3 minutes. Then, lift the cheese circles and drape them over the handle of a wooden spoon suspended between two cups or jars, forming a taco shell shape. Allow to cool completely to harden.
While the cheese shells cool, heat olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
Add the minced garlic and cook for an additional minute.
Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-6 minutes.
Stir in cumin, chili powder, paprika, salt, and pepper. Cook for another 2 minutes, then remove from heat.
Assemble the tacos by filling each cheese shell with the seasoned ground beef.
Top with diced avocado, cherry tomatoes, chopped cilantro, and a squeeze of lime juice. Add a dollop of sour cream if desired.
Serve immediately and enjoy your keto-friendly tacos!

Notes

Ensure the cheese shells are not too thick to prevent them from becoming chewy rather than crispy.

Adjust the seasoning of the taco meat according to your preference. For a spicier kick, add a pinch of cayenne pepper.

The taco shells can be made in advance and stored in an airtight container once cooled and hardened.

Nutrition