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Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce

Are you looking for the best keto taco shell recipes as an alternative to tortillas? Our Keto Taco Shells are grain free, low carb and made with cheese!

Are you looking for the best keto taco shell recipes as an alternative to tortillas? Our Keto Taco Shells are grain free, low carb and made with cheese!

Even though I don't follow a strict keto diet, I like eating a low carb diet at least a few days a week. I find I have more energy and crave sugar less when I do that.

I've been trying different ways to make my favorite Mexican dishes low carb. I can't eat flour tortillas, and my daughter Zoë can't eat corn tortiallas, so I've been looking for an alternative.

Since we all love cheese (who doesn't), I decided to make Cheesy Keto Taco Shells to mix things up. They came out absolutely delicious!

As an added bonus, I'm including my recipe for Jalapeno Cilantro Sauce. This flavorful sauce may be stored in your refrigerator for 2-3 days. You can use it on fajitas, chicken burrito bowls or any number of other yummy dishes!

If you're looking for a Keto Taco shell recipe, give our Cheesy Keto Taco Shells a try.

Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce

Ingredients

Keto Taco Shells Ingredients

  • Sliced Colby Jack Cheese (or sub with desired cheese)
  • Preferred type of taco meat (I used grassfed ground beef)
  • 2 organic tomatoes, chopped
  • 2 organic jalapenos
  • Juice from ½ a fresh lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup organic, full fat Greek yogurt
  • 1 clove minced garlic
  • 1 cup loosely packed cilantro, stems removed
  • ½ tablespoon raw apple cider vinegar
  • Pinch of sea salt

Directions

  1. Preheat your oven to 375˚ F.
  2. Line a baking sheet with unbleached parchment paper, then place the sliced cheese on your lined baking sheet, leaving about an inch between each slice.
    Cheese slices on a parchment paper lined baking sheet.
  3. Place the pan in the oven and bake the cheese slices for 5 minutes, then remove the pan from the oven. Your baked cheese slices should be golden brown and beginning to bubble.
    Baked cheese slices on a parchment paper lined baking sheet.
  4. Allow the cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin pan. Carefully press the baked cheese into each cup to form a similar shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
    Keto Taco Shells being formed in a muffin pan.
  5. Slice jalapenos horizontally, trim and remove all (or some) of the seeds, depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and sea salt.
    Ingredients in a food processor to make cilantro jalepeno sauce
  6. Pulse the ingredients several times until everything has been broken down and blended into a smooth sauce. Place in your refrigerator until you're ready to use the sauce.
    Blended up jalepeno cilantro sauce
  7. Remove the formed cheese cups from your muffin pan and place them on a tray or platter. Place a few tablespoons of taco meat into each keto taco shell, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any of your favorite taco toppings (salsa, guacamole, shredded cheese, etc.).
    This jalapeno cilantro sauce is delicious on many different Mexican dishes and you can even use it as a salad dressing.

Print this Keto Taco Shells Recipe for Later

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Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce

  • Author: Chrystal Johnson
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes

Ingredients

  • Sliced Colby Jack Cheese (or sub with desired cheese)
  • Preferred type of taco meat (I used grassfed ground beef)
  • 2 organic tomatoes, chopped
  • 2 organic jalapenos
  • Juice from ½ a fresh lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup organic, full fat Greek yogurt
  • 1 clove minced garlic
  • 1 cup loosely packed cilantro, stems removed
  • ½ tablespoon raw apple cider vinegar
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375˚ F.
  2. Line a baking sheet with unbleached parchment paper, then place the sliced cheese on your lined baking sheet, leaving about an inch between each slice.
  3. Place the pan in the oven and bake the cheese slices for 5 minutes, then remove the pan from the oven. Your baked cheese slices should be golden brown and beginning to bubble.
  4. Allow the cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin pan. Carefully press the baked cheese into each cup to form a similar shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
  5. Slice jalapenos horizontally, trim and remove all (or some) of the seeds, depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro and sea salt. Pulse the ingredients several times until everything has been broken down and blended into a smooth sauce. Place in your refrigerator until you're ready to use the sauce.
  6. Remove the formed cheese cups from your muffin pan and place them on a tray or platter. Place a few tablespoons of taco meat into each keto taco shell, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any of your favorite taco toppings (salsa, guacamole, shredded cheese, etc.).

What toppings do you like to include in your keto taco shells?

The post Cheesy Keto Taco Shells with Jalapeno Cilantro Sauce appeared first on Happy Mothering.



This post first appeared on Happy Mothering - Inspiration To Live A Simple, Na, please read the originial post: here

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