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Crispy Cheese Taco Shells

Crispy Cheese Taco shells are a perfect way to stay low carb. Great Keto option for tacos! Make small mini tacos or larger full-size tacos.


Crispy Cheese Taco Shells

You can never have enough tacos! Crispy Cheese Taco Shells are the best when your out of wraps or just love cheese.

I love the idea of using crispy mildly burnt cheese as a crunchy taco shell and stuff it with an assortment of healthy ingredients that fit my macros for the day.  Keto diet facts for beginners tips is to choose foods that are high in fat and protein and low in carbs with no sugar.  Keto is pretty simple when you know which foods to eat.

My Goal with each meal is to eat a protein covered in a fat with some healthy veggies to round out the meal.  Cheese Tacos are the perfect keto meal, even the shell is a fat and protein!

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Step by Step Instructions:

How to Make Crispy Cheese Taco Shells.

First, Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Spread Cheddar cheese on the prepared baking sheets into circles of the desired diameter placed 1 inch apart. Lightly Season Cheese with Taco Seasoning.

(Tip: I use a Ball Jar Lid to make the perfect shape mini tacos, pictured.)

Pyrex Glass Round Food Container Set 14-Piece


Next, Bake in the preheated oven until cheese melts and is lightly brown, 5 to 7 minutes. Let cool for 1 to 2 minutes.

Crispy Cheese Taco Shells cooked

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After That, Lift edge with a spatula and fold in half lightly, Do NOT press firmly. Let cool until set, about 5 minutes.

Crispy Cheese Taco Shells folded

Ninja Professional Blender, 24 oz


Finally, Stuff cool shells with favorite meats, fillings or veggies!

Crispy Cheese Taco Shells with tuna and greens
(pictured is Tuna, Primal Ranch Dressing, Spring Mix Greens)

Enjoy your Taco Shells your own way!

Crispy Cheese Taco Shells completed

Crispy Cheese Taco Shells

These Crispy Cheesy Taco shells are a perfect way to stay low carb. Great Keto option for tacos! Make small mini tacos or larger full-size tacos.
Prep Time2 mins
Cook Time5 mins
Resting Time3 mins
Total Time10 mins
Course: Main Course
Cuisine: Mexican
Servings: 1 Serving
Calories: 100kcal

Ingredients

  • 4 oz Shredded Cheddar Cheese
  • 1 Dash Taco Seasoning
  • 1 Roll Parchment Paper
  • 1 Ball Jar Lid optional

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Spread Cheddar cheese on the prepared baking sheets into circles of the desired diameter placed 1 inch apart. Lightly Season Cheese with Taco Seasoning.
    (Tip: I use a Ball Jar Lid to make the perfect shape mini tacos, pictured.)
  • Bake in the preheated oven until cheese melts and is lightly brown, 5 to 7 minutes. Let cool for 1 to 2 minutes.
  • Lift edge with a spatula and fold in half lightly, Do NOT press firmly. Let cool until set, about 5 minutes.
  • Stuff cool shells with favorite meats, fillings or veggies!
    (pictured is Tuna, Primal Ranch Dressing, Spring Mix Greens)


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