Low Carb Tacos

I’ve been meaning to write this post for a while, so my apologies for the delay, if anyone’s been waiting patiently to find out how to make delicious, low carb tacos.  Tacos are one of my boyfriend’s favorite foods, but since he has been doing really well with eating low carb lately, I made him a version that he could enjoy while still sticking to his low carb lifestyle.  Behold, a taco shell made from nothing but cheese:

Low Carb Tacos, (healthy)Vittles&Bits


Genius, right?  Sadly I cannot take credit for this great idea.  I found this technique while (what else?) searching through Pinterest.  This idea is from the lovely Christine at Miss Chris Creations.  It’s a similar technique to the Crispy Cheese Chips I posted a few weeks ago.

Now, if you’re worried about the taste, let me put your fears to rest.  These tacos were A-Mazing.  I was worried that the cheesy shell would be too crispy and would just crack apart and make a big mess, but to my surprise, they actually didn’t do that at all. They were sturdier than regular taco shells.  They were a lot chewier too, which I kind of liked.  And they were really easy to make.  Here’s what you’ll need…


12 slices of provolone cheese
1 pound ground turkey (I used 93/7)
1 packet of dry taco seasoning
1 pint of grape tomatoes
1 bag of shredded cheese (I used cheddar, but Mexican would work well too)
1 head of iceberg lettuce
Light sour cream (optional, but highly recommended.  Unless you’ve got guacamole.  In that case use guacamole.  Hell, use both.  I wish I had guacamole right now…)
Parchment paper


1.  In a large saucepan, brown taco meat over medium heat till it’s cooked through. Then, drain off the fat and return the meat to the saucepan.
2.  Mix in the packet of taco seasoning and add in 3/4 cup water and bring to a boil.  Reduce heat and simmer five minutes.
3.  To make the shells: overlap 2 slices of provolone cheese on a square piece of parchment paper.  Microwave 1 minute and 10 seconds till the cheese gets all bubbly and browns around the outsides.  Then, remove and hold the paper/cheese in a U shape to form the taco shell.  I would suggest doing this over the sink, because some fat from the cheese will run off, and it’s messy, so just do it over the sink. Hold it like this for a minute or so until it’s cooled.  (or if you’re impatient like me, you can hold it in the freezer for a few seconds to try to speed things up…).  Repeat this five more times to use all your cheese and make six shells.
photo 2 (3) photo 3
4. Prepare your toppings.  I sliced the grape tomatoes into quarters and shredded the iceberg lettuce.
5.  Fill each shell with a few spoonfuls of taco meat, then top with cheese, lettuce, tomatoes, and sour cream (or guacamole if you’re so lucky).

Low Carb Tacos (healthy)Vittles&Bits


Now, odds are you’re going to have more meat and veggies than will fit in your shells, so you can either get another package of provolone to make twice as many shells, or you can do what I did and make taco salads!!!!  Man, I love a taco salad.  I could eat one right now.  Clearly I shouldn’t blog when I’m hungry…

Low Carb Tacos (healthy)Vittles&Bits


Anyways, there you have it.  Go forth and eat tacos!


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27 comments on “Low Carb Tacos

    1. I would imagine you might be able to broil it in the oven on parchment paper but it would probably be a little bit trickier with the timing to get it just right!

    2. Buy a taco shell holder. Line a baking sheet with parchment (I would cut it into individual sections) and lay your overlapped cheese slices down on each section. Toast in a 400º oven for 10-12 minutes – take them out to cool and pick them up and place then paper side down in the taco holder to cool.

      1. Yes, making these in the oven works out great too. Good tip about the taco shell holder!

    3. Steam it. I have a steam oven. Or you can just put a pan of swTer on the oven to create steam. Works really well. Or on stove top if you don’t have oven.

  1. Omg!!! My kids have made cheese crackers in the microwave and when I seen the taco shells I was thinking this must be really hard! Holy wow! That is EXTREMELY easy!! It’s all in the paper!! We haven’t used parchment paper before when making crackers so I am jumping up and down right now with excitement and can’t wait to go make them!!!

  2. When you say, “overlap the cheese”, do you mean to overlap them end to end or to stack them on top of each other to get a double layer? Thanks!

    1. So sorry I didn’t see this comment sooner! Overlap them like a venn diagram, so that there’s only maybe an inch or two that’s overlapping. Does that make sense?

  3. I just made one as a “trial run” for dinner tonight, and YUM!! I cannot wait to make these tacos for my family. I know they are tired of hearing me say,” I can’t have that,” now that I have been eating low carb. Thank you so much.

    1. Hi Melissa! I’m so happy you liked them – aren’t they super easy! And I think they taste even better than regular taco shells. 🙂

    1. Hi Barbara,
      I hope you enjoy them as much as I do – I think they’re better than regular taco shells!

  4. Just adequate this and it was fabulous! I only used 1 round slice of provolone to make mini shells. Love it. Thanks.

      1. Hi Judith,
        So happy you made the shells and enjoyed them 🙂
        And what a good idea to use just one slice and make mini shells!

  5. For flat bottom shells get 2 jars(or anything of same height) of same height and put a one inch wide knife between and when they cool slightly drape over the knife and this will create a flat bottom for the shell.

    1. I would think cheddar slices would also work just fine! You might need to adjust the time in the microwave a little bit, but if you just keep an eye on it while it’s in there, and once it starts to bubble all around the outsides and get a little browned then that’s when you take them out.

  6. I’m thinking you could lay the cheese slices over the outside of an inverted cupcake pan and bake/broil until it is melted to make a taco salad cup.

    Just a thought: until I can get to the store for sliced cheese, but broil them and take them out and cool them while on the pan and they *should* pop off when cool and then fill with desired ingredients.

    Now, I have to go to the store……

  7. I just made them , I overlapped them and it didn’t work,So I stacked them and there u go……….PERFECTION! it was so good.I enjoyed every bite.

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