I love Taco Salads. It’s probably the only thing I’ll even eat at a Mexican Restaurant. Even after going Keto, I’ll get them at a Mexican restaurant but just not eat the shell.

BUT…. I’ve figured out how to have the shell in the following keto recipe:

  1. Heat a nonstick skillet over medium-low heat. Add a tsp of coconut oil.
  2. Take shredded cheddar (or other) cheese and form a thin layer of cheese in a circle in the middle of the pan. Size it to your shell size of preference. Sprinkle on Mexican/taco seasonings such as cumin or chili powder into the cheese.
  3. Let the cheese fry for 3-5 minutes. Be patient! Let it bubble and cook through all the phases. When you can put a spatula under the cheese and pick it up as a single piece, that’s when it’s done.
  4. You can form it into a bowl by putting it on an upside down bowl and letting it cool that way. Or you can form it into a traditional taco shell by draping it over a raised wooden spoon, and let it cool and form into a hard shell.

Then just add in any taco salad ingredients, such as lettuce, taco sauce (watch the carbs!), sour cream, beef or chicken, avocado, and even more cheese!

Keto Low Carb Taco Salad in a Cheesy Taco Bowl

Keto Low Carb Taco Salad in a Cheesy Taco Bowl

Get my full Taco Salad recipe here, including my own seasoning mixture I use.