Keto Tacos With Cheddar Shells

Filled with all the traditional goodies, these tacos are so good. In fact, they’re just as good as traditional ones! When my husband and I started eating a low-carb diet, I was on a mission to find substitutions for all our old favorites. After some experimentation, I am very happy to say that there’s no need to give up yummy tacos! Simply replace the tortilla shell with a crispy cheddar cheese shell. The cheesy shell is delicious, making these tacos at least as good as traditional ones. Of course, another great low-carb option is to make a tasty and filling taco salad.

Ingredients

You’ll only need a few simple ingredients to make these tasty tacos. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Shredded cheddar: You can shred it by yourself or buy it pre-shredded. I like to use extra-sharp cheddar because it’s so very flavorful. Lean ground beef: I like to use 85% lean beef, but it’s OK to go even leaner. Taco seasoning: To make life easier, I use a store-bought mix. Toppings: Whatever you like! I like to use salsa and sour cream.

Instructions

Making these keto tacos is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by wrapping a ruler in foil and suspending it between two glasses or mugs. You will use this contraption to shape the cheddar shells. Now, form taco shells using microwaved cheddar cheese. Your next step is to cook the ground beef with taco seasoning, adding water as needed. Your final step is assembling the tacos. Divide the meat between the cheddar shells, top it with your favorite toppings, and serve.

Expert tip

You’ll want to microwave the cheddar shells until crispy but still pliable, and you should allow them to cool for no more than a couple of seconds before shaping them into tacos. If they become too crunchy, they’ll break as you try to shape them.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use ground chicken or turkey instead of ground beef, but make sure to use dark meat. White meat would be too dry.The best way to vary this recipe is with the toppings you use. While I typically use salsa and sour cream, other tasty options include sliced avocado, guacamole, sliced jalapenos, and cilantro.

Serving suggestions

As you can see in the photos, I like to top these tacos with salsa and sour cream. You can add sliced avocado or guacamole. I don’t really like to sprinkle them with cheddar since they already have quite a bit of cheese in the shells!

Storing leftovers

The only component of this recipe that can be stored is cooked ground beef. You can keep it in the fridge, in an airtight container, for up to 3 days. Reheat it in the microwave. The assembled tacos won’t keep as leftovers, and as mentioned above, even the cheddar shells by themselves will lose their crispness when stored.

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