Low Carb Crispy Fried Tacos
Get ready to indulge guilt-free with these irresistible Low Carb Crispy Fried Tacos! Featuring perfectly crispy cheddar cheese taco shells baked to golden perfection, this innovative recipe is packed with bold flavors and keto-friendly ingredients. The seasoned ground beef filling, infused with onion, garlic, and taco spices, creates the perfect savory contrast to the crunchy shell. Topped with fresh shredded lettuce, juicy diced tomatoes, creamy sour cream, and bright cilantro, each taco is a delightful explosion of textures and flavors. Customizable with spicy jalapeños for a kick, this quick-to-make dish is perfect for busy weeknights or entertaining guests while staying true to your low-carb goals. Ideal for anyone seeking healthy taco recipes or an easy keto dinner idea, these tacos are a game-changer!
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Recipe Information
Ingredients
- 2 cups Shredded cheddar cheese
- 1 pound Ground beef
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Taco seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Iceberg lettuce, shredded
- 1 medium Tomato, diced
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
- 1 optional Jalapeño, sliced
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Form cheese shells by placing 1/4 cup mounds of shredded cheddar cheese onto the prepared baking sheet, flattening each mound into a circle about 4 inches in diameter. Bake for 5-7 minutes, or until the edges are golden brown.
Remove cheese shells from the oven and immediately drape them over a wooden spoon set across two cups to form a taco shell shape. Let them cool and harden.
While the cheese shells are cooling, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 7-8 minutes.
Stir in taco seasoning, salt, and black pepper. Continue cooking for another 2-3 minutes, ensuring the beef is well coated with spices.
Once the cheese shells have hardened, carefully remove them from the spoon and lay them out for filling.
Fill each cheese taco shell with ground beef mixture, followed by shredded lettuce, diced tomato, a dollop of sour cream, and a sprinkle of chopped cilantro.
For added heat, add a few slices of jalapeño, if desired, and serve immediately.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1896 mg | 146% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
