LCHF crispy tacos

Pernille Bjerring


Before LCHF, very often we had either tacos or tortillas for dinner. Sometimes these were with chicken but most often using ground beef as the meat of the meal – family preference. But always with lettuce, tomatoes, avocados and/or guacamole, shredded cheese, salsa, and sour cream. As I have probably mentioned before (!), I am a huge bread and crispiness aficionado. And I am not too impressed with most of the low-carb replacement breads out there. I am sure that that you can possibly find some decent soft tortilla “taste-alikes”, I just have not ventured into that field yet. Once or twice I have come across some of the low-carb wraps – mostly made from coconut – but they have been so horrendously pricey that feeding a whole family on them would require spending half the weekly budget on wraps (exaggerated but really?).

However, when I recently made crispy wraps for lunch – check it out here – I briefly wondered why this concept couldn’t be used for taco shells as well, crispiness and all. So yesterday, when I had a little time, I set out to try it – and it worked! I even used the microwave which made it extremely easy, and provided better control over the process. I  do, however, apologize for the pictures and the creativity value. Pictures were taken in haste with my Iphone and the individual shells came out somewhat uneven in size and style! I am sure I can do better next time but they were such a great hit with my whole family that I thought I’d share sooner rather than later.

P.S. I tried to make one into a taco bowl by placing the warm cheese over an upside down glass but I couldn’t get it just right and I ended up re-melting it into a taco shell…..will experiment more later, though.

LCHF cheese tacos

Shredded cheese (I used a mixture of mozzarella and sharp cheddar but anything goes)

Parchment paper

2 glasses

Cut a piece of parchment paper to fit the size of your microwave. Spread the shredded cheese in a circle, to match the size of the desired taco shell. Heat the cheese in the microwave. In my microwave, each shell needed 1 minute 40 seconds – but be very careful, it might be less in your microwave. The cheese has to melt and start drying out/harden up – but not too much, it has to stay foldable. Take out the paper with the melted cheese circle and set it between two glasses, shaping the taco shell. Let it harden, remove – and re-use the parchment paper for the next shell – and then fill with your favorite taco stuffing. These shells are tasty, delicious and has the full functionality of normal taco shells. Enjoy!

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