Keto Taco Salad Bowls with Cheese Taco Shells
Ingredients
- 6 1-ounce cheese wraps
28 grams
- shredded salad greens
- diced avocado
- diced bell pepper and tomato
- sliced jalapeno
- sour cream
- vegan con queso or salsa of choice
- sliced olives
- pinch of taco seasoning or salt seasoning of choice
- cooked corn kernels
omit for keto option
- optional protein fillings – diced grilled chicken
black beans, chickpeas, ground cooked meat of choice, fill these cups with your meaty leftovers!
Directions
- 1
Preheat oven to 350F. Line a baking sheet with parchment paper. Grease 3 small prep bowls or the back of a large muffin pan. Set aside.
- 2
Place 3 cheese wrap slices on the baking sheet. Bake for 7 minutes. Edges will start to brown and middle will bubble.
- 3
Remove from oven and cut the parchment paper into three, dividing the cheese into separate pieces. Gently flip the cheese (with parchment paper) over into the bowl, letting the cheese mold into the middle of the bowl. Press cheese into the bottom and around the bowl. Repeat for other 2 cheese slices.
- 4
Bake second batch of 3 cheese slices and repeat instructions. I recommend baking in two batches so you have enough time to mold the cheese cups before the cheese cools in the second batch. You are more than welcome to bake both baking sheets at once but the texture/cooling might vary with the second pan.
- 5
When the keto cheese taco shells are cool, fill the cups with ingredients of your choice and enjoy!
Keto Taco Salad Bowls with Cheese Taco Shells
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About this Recipe
Craving all the vibrant flavors of a taco salad without breaking your low-carb lifestyle? These Keto Taco Salad Bowls with Cheese Taco Shells offer a delicious and satisfying solution, ready in just minutes for a quick weeknight dinner.
The magic in these keto taco salad bowls lies in the innovative, crispy cheese taco shells, which provide a perfectly carb-conscious vessel for your favorite fillings. It's a fantastic vegetarian keto meal that delivers rich, savory flavors and satisfying textures, proving that healthy eating can be incredibly enjoyable and straightforward.
Prepare for a delightful interplay of textures and tastes with every spoonful. You'll bite into the savory, crisp cheese shell, followed by the fresh crunch of shredded salad greens, the creamy richness of diced avocado, and the juicy pop of diced bell pepper and tomato. The cool sour cream, bright salsa or vegan con queso, and a spicy kick from sliced jalapeno tie all the elements together, creating a perfectly balanced and flavorful experience. This naturally low-carb dish feels indulgent yet aligns perfectly with your dietary goals.
Feel free to make these taco bowls your own! While they shine as a vegetarian option, you can easily add protein fillings such as diced grilled chicken, cooked ground meat of choice, black beans, or chickpeas to beef them up. For a strictly keto version, simply omit the cooked corn kernels. Don't have mozzarella or cheddar jack for the shells? You can experiment with other firm, meltable cheese varieties.
These keto taco salad bowls are ideal for a speedy weeknight dinner, a fresh and filling lunch, or a vibrant component for meal prep. Serve them up as individual, visually appealing bowls for a fun and interactive dining experience that everyone will love.