Cheese Shell Tacos would be hands down one of my favourite keto meals. They are so tasty and crunchy and a perfect replacement for an ordinary hard taco shell.
There are many ways to make cheese taco shells, but this is the method we prefer. I like knowing exactly how many cheese slices are in each shell for tracking purposes and that I can get a more consistent result.
- Sliced Cheddar Cheese – we like this one
As you would use a taco shell – fill with your favourite meat, salsa, avocado and sour cream.
We love to have some pulled pork or chicken in the freezer that we defrost. It makes the tacos a quick and easy Friday night dinner for us. We would just fry up the protein in the pan with some fat and add some Mexican spices to add a flavour explosion to the meat.
Some Cheese Taco Shell photos from my Instagram page
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- Cover plate with a square of baking paper
- Place 2 cheese slices on the baking paper in a star shape (see photo below)
- Microwave on high for 2 minutes, or until the cheese is bubbly all the way to the centre (it may depend on your microwave size/watts)
- Remove from the microwave and pick up opposite sides of the paper to bend the cheese into a taco shell shape and rest between to mugs or cans to set. Move quickly as they can start to Harden straight away
- There may be some oil that comes out of the cheese, so use some paper towel to dry it up if necessary
- They should only take a minute or two to cool and crisp up, then they are ready to fill!
We hope you found this helpful. Check out our other ‘How to‘ posts for more step by step guides.
- How To make Smoked Pulled Pork
- How to: Roast Chicken
- How to: Creamy Cauliflower Mash
- How to: Poached Eggs
- How to: Omelette
- How to: Fried Eggs
- How to: Boiled Eggs
- How to: Scrambled Eggs
- How To: Flavoured Butters
- How To: Roasted Garlic
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