Switching to a low-carb Keto diet does not mean you need to give up your favorite foods. Keep taco night in your weekly dinner rotation, making these delicious low-carb Keto tacos with cheesy taco shells and Keto taco meat, spiced with homemade taco seasoning. 

Have you started a new Keto diet and tried to cut out your high-carb favs? 

Don't throw your taco holder away just yet – this easy, low-carb taco recipe hits just the right spot to fix all your Mexican food cravings without breaking your diet. 

We created this Keto-friendly recipe with taco shells made from grated cheddar in place of corn tortillas because who doesn't love cheese? Simply bake the cheese in the oven, bend it to shape over a spoon, and make your taco meat as usual with our homemade taco spice blend. 

Fortunately, most of our favorite taco toppings are naturally low-carb, so go crazy and pile these things as high as they'll go with freshly sliced tomatoes, avocadoes, sour cream, salsa, and even more cheese!

Follow our simple recipe below to make our classic taco recipe with a twist: almost zero carbs.

Keto Tacos Recipe: Low-Carb Mexican Food So Good, It'll Feel Like Cheating!

Rated 5 stars by 2 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Servings

8 tacos

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

Cheesy Low-Carb Taco Shells

• 2 c. cheddar cheese, shredded

Keto Taco Meat

• 1 lb extra-lean ground beef

• 2 Tbsp Homemade Taco Seasoning (see the recipe below)

• 1/4 c. water

Taco Toppings

• Sliced avocado

• Shredded iceberg or romaine lettuce

• Grated Monterey Jack cheese

• Sliced tomatoes

• Sour cream or Mexican crema

• Fresh lime wedges

• Fresh cilantro, finely chopped

Directions

1. Preheat your own to 350°F, then prepare your Keto cheese tortilla shells.

2. Line a large-sized baking sheet with a silicone mat or some parchment paper, then place ¼ c. piles of shredded cheddar on the sheet, ~ 2 inches apart from each other. Press the cheese pile lightly down to make one layer.

3. Once you create and flatten all cheese piles, place the baking sheet in the oven and bake the cheese for 5-7 mins until the cheese piles' edges are golden brown.

4. Remove the baking sheet from the oven and let the cheese cool for 1-2 mins, until firm enough to pick up but still flexible and pliable enough to bend into a taco shell shape. Lift the cheese and place it over the handle of a large wooden spoon balanced over two cups until it takes on that classic taco "U" shape.

5. Let the Keto taco shells cook thoroughly, then remove them from the spoon. You may want to set up a few spoons so you can bend all the tacos before they cool too much.

6. Heat a medium-sized, cast-iron skillet over medium-high heat on the stovetop.

7. Once heated, add your extra-lean ground beef into the skillet, browning until the meat completely cooks through.

8. Carefully drain the extra grease from the Keto taco meat, then add in the homemade taco seasoning and water. Stir the mixture until the seasoning thoroughly coats the meat, then simmer for 5 mins, until the extra water cooks away.

9. Place the cooked ground beef in the cheesy Keto taco shells, then top with your favorite taco toppings – shredded lettuce, tomato, sour cream, fresh lime, cilantro, and even more cheese; of course!

10. Serve and enjoy your carb-free tacos!

Keto Taco Recipe - Nutrition Information

Serving Size: 1 taco with no toppings

Calories: 261 kcal

Carbohydrates: 2 g

Protein: 17 g

Fat: 21 g

Saturated Fat: 10 g

Sodium: 360 mg

Fiber: 1 g

Sugar: 1 g

*The nutritional information is an estimate only and varies with different preparations. 

Low-Carb Taco Seasoning

Ingredients

• 1/4 c. chili powder
• 2 Tbsp cumin
• 2 tsp fine sea salt
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp freshly ground black pepper

Directions

1. In a small-sized mixing bowl, place all spice blend ingredients: chili powder, cumin, sea salt, onion powder, garlic powder, oregano, paprika, and ground black pepper.
2. Use a fork to mix the spices until thoroughly combined. You can also place the spices in a jar with an inch of air space, then seal the lid and shake. 
3. Pour the spice blend from the mixing bowl and into a jar or container with an airtight lid. Store in your spice drawer until your next use!

Keto Tacos Recipe - FAQ

Are tacos Keto?

Classic tacos are not at all keto-friendly, which is why we get so excited to experiment and create Keto recipes that allow us to enjoy some of our favorite foods to make our diet feel less "diet-y."

Can I use premade taco seasoning packets?

If you want to make sure these are low-carb tacos with Keto taco meat, it’s best to use a homemade taco seasoning. Those little seasoning packets are super handy but contain some non-Keto ingredients like corn starch, cornflour, and sugar. Plus, the premade stuff contains harmful MSG and a load of sodium, which is unhealthy to consume in high quantities. 

The low-carb taco seasoning is incredibly easy to prepare and keeps in your spice cupboard for months on end – it's well worth it to make some and keep it on hand for your favorite Keto beef recipes. 

Are corn tortillas Keto?

The toppings on most tacos are naturally Keto, like tomatoes, salsa, sour cream, avocado, and more. The taco shells cause a big issue, as corn tortillas contain almost exclusively high-carb ingredients. Flour tortillas won't work either, as wheat includes a load of carbs. 

Instead of a traditional tortilla, we opted to use the cheese-based taco shells you see in our recipe. The cheesy, low-carb tacos are delicious, but the texture is slightly different from a classic tortilla or hard shell. 

If you prefer the soft, pillowy tortilla dough texture, try this simple shell recipe for your no-carb tacos instead. Omit the cheese shell preparation above, and prepare your taco meat the same way as above.

Gluten-Free Keto Tortillas

Makes 8 tortillas 

Ingredients 

• 24 g coconut flour
• 96 g almond flour
• 2 tsp xanthan gum
• 1/4 tsp kosher salt
• 1 tsp baking powder
• 2 tsp raw apple cider vinegar
• 1 whole egg, lightly beaten
• 3 tsp water

Directions

1. Place the almond flour, coconut flour, xanthan gum, baking powder, and kosher salt into a high-powered food processor. Place the lid on top, then pulse the ingredients until thoroughly combined. If you don't have a food processor, mix your ingredients in a large-sized mixing bowl with a small hand mixer instead. 
2. Pour in the apple cider vinegar while the food processor runs on low. Once the vinegar is mixed well, pour in the beaten egg, then your water. Stop the food processor when the tortilla dough forms into a ball that's sticky to the touch. 
3. Wrap the Keto tortilla dough in plastic wrap and knead for approximately 1-2 mins. Once kneaded, allow the tortilla dough ball to rest for 10 mins or up to 3 days in the fridge. 
4. Heat a large cast-iron skillet on your stovetop over medium heat. Test the heat by dropping a few water drops into the skillet – the pan is well-heated when the water drops 'run' through the skillet. If the water drops evaporate immediately, turn down the heat slightly and wait a few minutes to cool down.
5. Break your tortilla dough into  eight 1-inch dough balls. Roll each tortilla ball out with a rolling pin between two parchment paper sheets or a tortilla press. 
6. Transfer the pressed dough to the heated skillet and cook for 3-6 secs, then immediately flip with a thin spatula or knife. Cook until the Keto tortilla is lightly golden on each side, 30-40 secs total. If you overcook the low-carb tortillas, they will become too firm and split when you try to roll them. 
7. Place each tortilla in a warm kitchen cloth until serving. Repeat the process until all the tortillas cook. 
8. For best results, eat these taco shells immediately with some meat and your homemade taco seasoning. If you aren't going to eat the Keto tortillas right away, don't cook them yet – the dough stays in the fridge for ~ 3 days or in the freezer for up to 3 months. 

Final Notes & Keto Tacos Storage Tips

If you somehow end up with leftovers at the end of this fantastic meal, store them in the fridge in a sealed, airtight container for up to 4 days. 

We don't recommend freezing this recipe once it's cooked, as it loses too much water when it thaws. 

We hope these Keto tacos satisfy those Mexican street taco cravings without taking your body out of ketosis!

If you liked this Keto tacos recipe, you may also like our recipe for Keto taco seasoning.