Low Carb Taco Shells Recipes

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LOW CARB TACO SHELLS



Low Carb Taco Shells image

I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for mexican food.

Provided by Brian Davis

Categories     Cheese

Time 3m

Yield 1 shell

Number Of Ingredients 2

1/3 cup cheddar cheese
parchment paper

Steps:

  • Place 1/3 cup of cheese in thin layer on parchment paper.
  • Microwave on high for one minute, or until cheese is bubbly.
  • While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
  • The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
  • Let the cheese cool while around the object.
  • When it has cooled, peel it from the parchment paper.
  • Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.

CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)



Crispy Cheese Taco Shells (Low Carb Keto Taco Shells) image

Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!

Provided by Kim Hardesty

Categories     Dinner

Time 25m

Number Of Ingredients 3

9 oz pre-shredded cheddar cheese* ((from a bag))
Parchment Paper ((NOT WAXED PAPER))
2 large sheet pans ((half sheet pans - 18x13 inches))

Steps:

  • Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
  • Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
  • Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown.
  • Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells.
  • Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
  • * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned - not dark, but not bright orange any more.
  • 1 carb per shell.

Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 10.6 g, Fat 13.6 g, Sodium 273 mg, SaturatedFat 7.6 g, Cholesterol 38 mg, ServingSize 1 shell, UnsaturatedFat 3.8 g

LOW-CARB KETO CHEESE TACO SHELLS



Low-Carb Keto Cheese Taco Shells image

Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.

Provided by Fioa

Categories     Main Dish Recipes     Taco Recipes

Time 28m

Yield 4

Number Of Ingredients 1

2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  • Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
  • Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
  • Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g

KETO CHICKEN TACO SHELLS



Keto Chicken Taco Shells image

Yes, a shell made out of chicken! I wanted to make a no-carb taco shell and came up with this recipe and it's oh so tasty! Another plus is that your protein is already in the crust. Keto- friendly and gluten free. We topped ours with lettuce, onion, tomato, cheese, avocado, and salsa.

Provided by faith4keto kitchen

Categories     Main Dish Recipes     Taco Recipes

Time 35m

Yield 4

Number Of Ingredients 4

1 (12.5 fl oz) can canned chicken breast (such as Trader Joe's®)
2 large eggs
½ cup shredded smoked Cheddar cheese
1 teaspoon taco seasoning mix, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Drain the canned chicken thoroughly, getting as much moisture out as possible. Spread chicken on the prepared baking sheet.
  • Bake in the preheated oven until dried, about 10 minutes.
  • Transfer chicken to a bowl. Increase oven temperature to 500 degrees F (260 degrees C). Mix eggs, Cheddar cheese, and taco seasoning into the chicken.
  • Scoop 4 even mounds of the mixture onto the same baking sheet. Flatten into tortilla-sized circles.
  • Bake in the preheated oven until set, 8 to 10 minutes.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 0.9 g, Cholesterol 165.3 mg, Fat 15.2 g, Protein 26.5 g, SaturatedFat 6.3 g, Sodium 636.8 mg, Sugar 0.6 g

TACO SHELLS



Taco Shells image

This is an excellent, easy method for making low-fat taco shells. NOTE: More than one ingredient is required. The cooking oil ingredient is not to be used.

Provided by Happy Hippie

Categories     Tex Mex

Time 10m

Yield 12 serving(s)

Number Of Ingredients 2

12 corn tortillas
1 teaspoon cooking oil

Steps:

  • Drape tortillas over individual rungs on oven rack.
  • Bake at 400 degrees until crisp (approximately 5 minutes.).
  • Carefully remove the taco shells and allow to cool.

Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.2, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4

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