Low carb tacos are made with crispy, delicious cheddar taco shells. They are at least as good as high-carb shells, if not better!
When we started eating low carb, I was on a mission to find low carb substitutions to all our high-carb favorites.
But tastes evolve, and after years of low carb eating, I don’t miss the old stuff anymore. I am very content with a juicy steak!
Still, once in awhile it’s nice to vary our menu and make something special. After some experimentation, I am happy to inform you that there’s no need to give up yummy tacos when you eat low carb!
When making low carb tacos, simply replace the corn tortilla shells with cheddar taco shells. They are just as tasty, crunchy, and – of course – messy!
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 cups shredded cheddar
- 1 lb. lean (85/15) ground beef
- 1 onion, chopped (6 oz)
- 1 tablespoon minced garlic
- ¼ cup tomato paste
- Your choice of toppings
- In a small bowl, mix together the taco seasoning ingredients. Set aside.
- Wrap a ruler in foil, and suspend it between two mugs, to create a station for shaping the taco shells.
- Place ½ cup shredded cheddar on a piece of parchment paper. Spread thinly into a 6-inch circle. Microwave on high until browned and crisp, about 2 minutes. Microwave ovens vary, so start checking after 1:30 minutes.
- Allow the cheddar to cool no more than a couple of seconds, just until you can bear touching it. You want it to remain pliable. Gently peel it off the parchment paper, and fold it over the suspended ruler (as illustrated in the photos below). This will shape the cheddar crisp into a taco shell.
- Repeat three more times with the remaining cheese. Place the formed cheddar taco shells on plates.
- Heat a large skillet over medium-high heat. Add the ground beef and the onion (you don't really need to add any fat, the meat will quickly render its fat). Cook, stirring to break up the meat, 2-3 minutes. Add the taco seasoning, the garlic and the tomato paste, and continue to cook until meat is cooked through, 2-3 more minutes.
- Using a slotted spoon, scoop up the meat from the skillet, dividing it evenly among the cheddar taco shells. Add your choice of toppings (I used sour cream, guacamole and salsa) and serve.
Recipe adapted from The Food Network.