Low carb and keto tacos are made with crispy, delicious cheddar taco shells. They are at least as good as high-carb shells, if not better!
Who says you can’t eat tacos on the keto diet? When making low carb and keto tacos, simply replace the corn tortilla shells with cheese taco shells. They are just as tasty, crunchy, and – of course – messy!
Low carb substitutes to high carb favorites
When my husband and I started eating a low carb diet, I was on a mission to find low carb substitutions to all our high-carb favorites. The first year was especially difficult. We really missed many of our old favorites, such as grilled cheese and donuts.
But tastes evolve, and after several 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 very happy to say that there’s no need to give up yummy tacos when you eat keto or low carb! Simply replace the tortilla shell with a crispy cheddar cheese shell. The cheesy shell is delicious, making these low carb and keto tacos at least as good as high carb ones.
Of course, another great low carb option is to make taco salad.
But are these keto tacos healthy?
I believe they are. Fresh unprocessed beef is nutritious. And full fat dairy is not just harmless, but might even be beneficial. If you top these keto tacos with guacamole and salsa, you also get your fiber and antioxidants!
Can I make these cheddar taco shells ahead?
Not really. They do lose their crunch fairly quickly. But they are so easy to make, and they are ready so fast, that I don’t really see is as an issue.
Low Carb Tacos
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups shredded cheddar
- 1 lb. lean ground beef, 85/15
- 1 onion, chopped (6 oz)
- 1 tablespoon minced garlic
- 1/4 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 1/2 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.