We love Mexican food and have always cheated here and used regular taco shells, but now we have found the perfect recipe.
The delicious thing about tacos is that you gather vegetables, meat with nice spices and sour cream in one bite.
These crispy KETO tacos stuffed with minced chicken, sour cream, guacamole, lettuce, cucumber, carrot and tomato are just a must try!
Also read: KETO / LCHF sandwich buns
It is also a delicious lunch, but we make it, as dinner. Since it is always nice to gather around the table and fill the tacos yourself.
Recipe 4 pcs – Crispy KETO tacos shells
What to use:
200 grams of grated mild cheese
1 teaspoon crushed cumin
1 teaspoon onion powder or garlic powder
Also read: Keto beef tenderloin with bearnaise sauce
How to do:
Preheat the oven to 200 degrees hot air. (Use the pizza stone if you have one, but it is not a necessity)
Stir the cheese together with the cumin and onion powder and divide them into four equal round, flat circles on a baking sheet (We make one at a time)
Bake them in the oven until they are well golden on the edge and across the middle (Approx. 7-10 minutes)
Then take them out and hang them over an edge so they become taco shaped. It can be the edge of an ovenproof dish or a thin cutting board. Let them hang until firm
Only the imagination sets limits to the filling one can put in
Love from Nat and Mike