Do you love tacos but felt you had to give them up for your low carb or Paleo diet? This low carb tacos recipe will have you enjoying your tacos guilt-free! One taco contains only 16.4g of carbs
Note: this recipe does contain dairy so it’s not suitable for die hard non-dairy diets.
Low Carb Taco Shells
Shredded hard cheese (Parmesan, asiago, romano or any cheese of your choice) 3-4 tbsp per shell
Optional Seasonings (garlic powder, cayenne pepper, chipotle powder or chili powder)
Meat: Ground beef, chicken or turkey or flaked tuna
1/2 c chopped onion
4 oz. can tomato paste
1/2 tsp chili powder
salt to taste
hot sauce to taste
shredded Monetery Jack cheese
salsa (without beans or corn, homemade is best)
To make shells:
Preheat oven to 350 degrees.
Oil a large baking sheet, line with oiled parchment paper or use a silicon mat. (you may need to do them in batches if you are making more than just a few)
Mound 3-4 tbsp of shredded cheese on the pan spacing them about 4 inches apart to allow them to spread.
Flatten out the mounds so they are fairly even and circular. Bake them in the oven for a few minutes. Keep an eye on them because they cook quickly. The outer edges will brown slightly but that’s okay.
Quickly remove from the pan and drape them over any cylinrical shape such as a glass or rolling pin. I like to use the rolling pin suspended by resting the handles on two bowls.
This allows your shells to form without touching the counter top. Allow them to cool completely to get crispy.
In the meantime, brown the ground meat and prepare your taco filling and toppings as usual. Load your shells and enjoy a guilt-free low carb taco!
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