Keto Taco Shells

If you're like me, one of the things you miss most on keto is the lack of appropriate vessels to transport food. Tacos are a big one. I have a delightful Keto Tortilla recipe, but it takes about an hour of my time to make a batch and I don't always end up eating them all.

But for something quick, this is the easiest recipe ever. Keep in mind that you can also just eat the shell by itself for a snack or with salsa or other dips as well. And it doesn't have to be Mexican food either, this would also be great as a tuna melt! Or as a boat to transport sandwich fixings.

Despite the one ingredient, these are surprisingly sturdy IF you get it fully cooked.

Let's dive in with technique.

Use a piece of parchment paper. I like to get the folded sheets and then cut them in quarters, but you can get a roll and cut it too. Evenly distribute your shredded cheese on the parchment paper. I like to make mine rectangular, but you can also use cheese slices to remove some guesswork. I used a Mexican blend cheese, but I also regularly use plain Monterey jack that I shredded myself.

Put in the microwave on high for 1 minute to start. Microwave strength comes into play a lot with these. Mine take about 2 minutes total from the first pic to the second. You want to make sure any melty cheese looking spots are cooked out but basically, we are evaporating the water from the cheese.

Once it looks like picture 2, gently fold your taco as it cools. You can also leave this flat as a tostada. Let it cool until it is stiff and can hold its own shape then replace the parchment paper for paper towel. You can reuse the parchment paper if you want, so set it aside for later.

The reason I suggest paper towel is because the shell is a bit porous. Some ingredients are more greasy and wet than others. If you need it to have a better seal, try adding more cheese to the shell and let it melt (rather than cook) to seal up some of the small holes.

Because I'm using taco meat, I want a paper towel to catch the grease as it leaks through.
Now you're ready to fill up your taco. I used ground beef, broccoli slaw, queso fresco, shredded cheese and some salsa mixed with sour cream on top. I also cooked the taco again for about a minute after I put in the slaw so it would soften a bit. I still wanted some crunch.

Eat and enjoy! One of these is very filling. I recently made one with fajita beef and mushrooms and it was delicious. It can hold a lot without breaking since the cheese is both crunchy AND pliable.