KETO RECIPE: Taco Trio

Who doesn’t love Taco Tuesday or really tacos any day of the week?! Cheese shells make keto-friendly tacos super fun and easy. It’s super quick to prep all of the ingredients and then my daughter Kaia and I have so much fun constructing our tacos. We both like our tacos a little different so I prep a variety of fillings and toppings for us to choose from.

Sometimes I just make one variety of tacos, but last Taco Tuesday, I made 3 different kinds!

  • Breakfast Tacos

  • Traditional Tacos

  • Cheeseburger Tacos

The breakfast and cheeseburger taco recipes are featured in my second cookbook, The Big Book of Keto. The cheese shells are the same kind of idea as the cheese chips I often make for cheese chips and quac, but with a bigger piles of cheese.

Cheese Taco Shells

You will Need:

  • 1/3 cup of blended Mexican Cheese for Each Taco Shell you want to make.

  • Silicone Baking Sheet or Parchment Paper

Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Add 1/3-cup mounds of shredded cheese to the pan, leaving plenty of space between them. Bake until the edges are brown and the middle of each has fully melted, about 7 minutes.

  3. Set the pan a the cooking rack. Quickly, Bend the shells into a taco shape. I like to use the edge or a storage container lined with parchment paper. You can get creative with what you want to bend them over. As they cool, they will harden.

Breakfast Taco Filling

You will Need:

  • 1 tablespoon butter or ghee

  • 4 large eggs

  • Shredded Rotisserie Chicken or Chopped Bacon, optional

  • 2 tablespoons heavy whipping cream

  • Salt

  • Freshly ground black pepper

  • Dash of hot sauce

  • 1 avocado, cubed

  • 1 tablespoon chopped cilantro

Directions:

  1. In a skillet, heat the butter over medium heat.

  2. Whisk in the eggs and heavy cream, and season with salt, pepper, and a little hot sauce.

  3. Scramble the eggs.

  4. Fill the cheese shells with the scrambled eggs, bacon or chicken, and top with the avocado and cilantro.


Traditional Taco Filling

You will Need:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • Hot sauce

  • 6 Halved Grape Tomatoes

Directions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. In traditional Tacos, I like lettuce, cheese, and halved grape tomatoes and hot sauce.


Cheeseburger Taco Filling

You will Need:

  • 1 tablespoon extra-virgin olive oil

  • 1/2 pound ground beef

  • 1/4 onion, diced

  • Salt

  • Freshly ground black pepper

  • 1/4 cup shredded cheese

  • 1/4 cup shredded lettuce

  • 1 tablespoon avocado oil mayonnaise, I like Primal Kitchen.

  • 1 tablespoon yellow mustard

  • 1/4 cup pickle slices

Directions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, and season with salt and pepper. Cook for 6 minutes, stirring regularly, until fully cooked.

  2. Construct you tacos! Take a fully cooled taco shell and go crazy. For the Cheeseburger Tacos, Stuff the cheese shells with the beef, shredded lettuce, mayonnaise, mustard, and pickle slices.

Get these recipes and 200 more in The Big Book of Keto, now available on Amazon!