Keto Tacos with Cheese Taco Shells

Ingredients

• 180 g grated cheddar (for 9 shells)
• 450 g ground beef (80/20)
• ¼ onion, finely chopped
• 1 tomato, diced
• shredded lettuce
• 4 tbsp sour cream
• ½ avocado, diced
• Taco seasoning: 2 tsp chilli powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp oregano, salt

Method

1. Heat the oven to 200 °C. Make 9 piles of cheddar (20 g each) on lined trays and bake 6–8 minutes until bubbling and golden at the edges.
2. Cool 1 minute, then drape each over a wooden spoon handle resting on two glasses to form a shell. They set in a few minutes.
3. Brown the beef and onion, add the spices and a splash of water, and simmer 5 minutes.
4. Fill the shells with beef, lettuce, tomato, avocado and sour cream.

Nutrition per serving

Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 22% of a 20 g net-carb day.

Fitting it to your macros

Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.