Taco night is a weekly occurrence in my house. When I first started keto, I wanted a substitution for taco shells right away and stumbled across cheese shell tacos. Not only are they delicious, but are also easy to make. Anytime I post these on Instagram, I get several messages from people wanting to know how I make the shells. There are tons of recipes and variations available on Pinterest, but I wanted to share how I get the perfect shell every time.
When I make these shells, I prefer using shredded cheddar cheese. You can also use shredded Mexican blend cheese or any cheese of choice really. If you’re looking for a good taco seasoning, I have a recipe for an easy blend that you can find here. The taco seasoning packets that you buy at the grocery are full of junk ingredients and the carbs can add up on them. My taco seasoning has clean ingredients and tastes even better than packets. Plus it only has 1.8 net carbs per serving, so you’re saving a lot of carbs as well! Enjoy your taco night!
I also like making one large cheese shell in a non-stick skillet on the stove top. I just put a large circle of cheese into the skillet and let it melt over medium heat. Once it gets crispy, I flip the shell and let it brown on the other side for a few seconds. Once it’s done, it will easily come out of the pan. This cheese shell is topped with taco beef, salsa, sour cream, guacamole, shredded cheese and jalapenos.
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