Low Carb Crispy Tacos
Indulge in the ultimate guilt-free fiesta with these irresistible Low Carb Crispy Tacos! Perfect for keto enthusiasts and taco lovers alike, this recipe swaps traditional taco shells for golden, oven-baked cheddar cheese shells that are delightfully crisp and full of flavor. Packed with a savory spiced ground beef filling seasoned with chili powder, cumin, and fresh garlic, each taco is a flavor-packed bite. Topped with vibrant shredded lettuce, juicy diced tomatoes, creamy avocado, and a dollop of sour cream, these tacos are customizable to your taste and ready to impress. Quick to prepare in just 35 minutes, they’re a delicious solution for satisfying taco cravings without the carbs. Serve these cheesy tacos with lime wedges for a zesty finish, and enjoy a low-carb dinner that's anything but boring! Perfect for weeknight meals or entertaining, this recipe is bound to become your go-to for easy, crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 2 cups Shredded cheddar cheese
- 1 pound Ground beef
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup, shredded Iceberg lettuce
- 1 medium, diced Tomato
- 0.5 cup Sour cream
- 1 sliced Jalapeño (optional)
- 1 medium, sliced Avocado
- 0.25 cup, chopped Cilantro
- 1 quartered Lime
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scoop 1/4 cup portions of shredded cheddar cheese onto the baking sheet, spreading each into a thin circle. Ensure the circles are spaced apart sufficiently.
Bake the cheese in the oven for 5 to 7 minutes or until the edges are golden and crispy. Remove from the oven and let them cool for about 1 minute.
Carefully lay each cheese circle over the handle of a wooden spoon to form a taco shell shape. Allow them to cool completely until they hold their shape.
In a large skillet, brown the ground beef over medium heat until fully cooked, about 7 to 8 minutes. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the skillet. Cook for another 3 minutes until the onion softens.
Stir in chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes, ensuring the spices coat the beef well.
Assemble the tacos by filling each cheese shell with the beef mixture.
Top with shredded lettuce, diced tomato, a dollop of sour cream, sliced jalapeño, avocado slices, and chopped cilantro as desired.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.7 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1914 mg | 147% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2392 mg | 51% | |
*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.
