Low Carb Tacos

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Low Carb tacos

No need to give up yummy tacos when you eat low carb – simply replace the corn tortilla shells with cheddar taco shells. They are just as tasty, crunchy, and – of course – messy!

Low Carb Tacos
Prep and Cool time
Cook time
Total time
Recipe type: Entrees, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
Taco seasoning:
  • 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
  1. In a small bowl, mix together the taco seasoning ingredients. Set aside.
  2. Wrap a ruler in foil, and suspend it between two mugs, to create a station for shaping the taco shells.
  3. 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.
  4. 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.
  5. Repeat three more times with the remaining cheese. Place the formed cheddar taco shells on plates.
  6. 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.
  7. 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.
Nutrition info does not include the toppings.

Recipe adapted from The Food Network.
Nutrition Per Serving
Serving size: 1 taco; Calories: 510; Fat: 36g; Saturated fat: 19g; Carbohydrates: 10g; Sugar: 2g; Sodium: 856mg; Fiber: 2g; Protein: 37g

Low Carb Tacos Low Carb Tacos

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