Cheesy Keto Taco Shells With Jalapeno Cilantro Sauce Recipes

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CHEESY KETO TACO SHELLS WITH JALAPENO CILANTRO SAUCE



Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce image

Our crispy Keto Taco Shells are a great low carb alternative to tortillas! And they taste great filled with taco fillings.

Provided by Chrystal Johnson

Categories     Entree

Time 20m

Number Of Ingredients 11

12 slices Colby jack cheese (or sub with desired cheese)
1 pound Taco meat
2 tomatoes (chopped)
2 jalapenos
Juice from ½ a fresh lemon
¼ cup extra virgin olive oil
¼ cup full fat Greek yogurt (plus extra for topping)
1 clove garlic (minced)
1 cup fresh cilantro (loosely packed, stems removed)
½ tablespoon apple cider vinegar
Pinch sea salt

Steps:

  • Preheat your oven to 375˚ F.
  • Line a baking sheet with unbleached parchment paper, then place the sliced cheese on your lined baking sheet, leaving about an inch between each slice.
  • Place the pan in the oven and bake the cheese slices for 5 minutes, then remove the pan from the oven. Your baked cheese slices should be golden brown and beginning to bubble.
  • Allow the cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin pan. Carefully press the baked cheese into each cup to form a similar shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
  • Slice jalapenos horizontally, trim and remove all (or some) of the seeds, depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and sea salt. Pulse the ingredients several times until everything has been broken down and blended into a smooth sauce. Place in your refrigerator until you're ready to use the sauce.
  • Remove the formed cheese cups from your muffin pan and place them on a tray or platter. Place a few tablespoons of taco meat into each keto taco shell, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any of your favorite taco toppings (salsa, guacamole, shredded cheese, etc.).

Nutrition Facts : Calories 253 kcal, Carbohydrate 2 g, Protein 14 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place sliced cheese on the prepared baking sheet – leaving an inch or so between each.
  • Bake for 5 minutes and remove from oven. Cheese slices should be golden brown and starting to bubble slightly.
  • Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin. Carefully press the cheese into the cup to form the same shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
  • To prepare the sauce: Slice jalapeños horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. Place the pieces of jalapeño into a food processor. Add the juice of a lime, greek yogurt, garlic, cilantro, apple cider vinegar and salt. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.


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