Keto Chicken Taco

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This Keto Chicken Taco is one of the most fabulous looking recipes I have made at least in my eyes.  

It not only looks fabulous and tastes amazing but eating tacos like this is so much better, as it doesn’t crumble and break apart. The one thing I hate about eating tacos is how most of it ends up falling apart when it’s in a taco shell. This keto taco recipe is a game changer.

I was first influenced by a Naked Chicken Chalupa ad I saw somewhere online for Taco Bell. I don’t have any Taco Bell’s local to me, I am unsure if they are even in Australia, but I thought to myself I could easily do a keto version. So I did! 

Mad Creations Keto Chicken Taco on a black plate

Ingredients for  a Keto Chicken Taco

Chicken – in the recipe I have used fresh chicken breast and minced it. You can however substitute chicken mince if you wish.

Pork Rinds – the crumb is made with pork rinds, but you can use either an almond meal or golden flaxmeal coating as a substitute.

Mad Creations Keto Chicken Taco on a black plate

Fillings to have with your Taco

As this keto taco recipe is totally different to a standard taco, the fillings do not include meat (unless you want). Personally I am a big fan of all of these

  1. Guacamole – it is essential. I know there are a few of you who hate avocado. Crazy people!
  2. Pico de Gallo – tomato, onion and fresh cilantro with a dash of lime juice… yum!
  3. Shredded lettuce or a quick rad cabbage slaw.

Mad Creations Keto Chicken Taco on a black plate


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For all the Keto Mexican recipe fans here are just a few more to check out

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Watch me make the Keto Chicken Taco

Mad Creations Keto Chicken Taco on a black plate

Keto Chicken Taco

The best looking Keto Taco on earth! A taco shell made completely of chicken, then coated in pork rinds and fried. Genius!
5 from 2 votes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 371kcal
Author: Megan Ellam
Servings: 5 serves
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Taco Shells Crumb


  • 400 g duck fat or lard enough for deep frying


  • Guacamole
  • Salsa
  • Iceberg
  • Sour cream
  • Hot sauce
  • You can add some chilli con queso, or grated cheese, whatever toppings you love with your tacos

Taco Base

  • 1 egg
  • 55 g shredded cheese
  • 500 g chicken breast roughly chopped

Egg Wash

  • 2 eggs
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Mexican oregano
  • 1 whole grated chipotle or 1 tsp chipotle powder



  • Place pork rinds into a food processor or mixer
  • Pulse until you have crumbs. TM - Mix 5 seconds/speed 6. Transfer to large bowl.
    * Alternatively crush with a rolling pin in a bag
  • Place the chicken and egg into the food processor or mixer; mix until chicken is ground and starts to form a ball. Set aside.


  • Whisk all egg wash ingredients in separate bowl.


  • Divide the chicken mixture into 5 equal balls. Place a ball of mixture between a split ziplock sandwich bag, and gently flatten into a round in a tortilla press (or use press between bench top and the underside of a large plate)
  • Baste both sides of flattened chicken with egg wash and sprinkle with with pork rinds pressing firmly.
  • Half fold the flattened chicken to form taco shape and place a wedge between to hold the shape. (I used an ice cream mould but even a ball of baking paper or aluminium foil would work).  Freeze for 60 minutes.
  • Bring oil to high temperature. Remove wedge from taco shell and gently fry in batches. Careful to not overcrowd the saucepan. Fry until lightly golden and cooked through. Fill tacos with fillings and serve


  1. I love Pork King Good pork rinds. I am kind of obsessed and they need to get an Australian distributor.
• I have calculated the Nutritional Label as raw and unfilled. As you can fill this with whatever will change the outcome, and of course, using different fats, and temperatures would affect the absorbency of added fats. There is definitely more fat in the “Naked Taco” but the average Net Carbs are still incredibly low at only 0.55 grams.
Fill tacos with guacamole, Pico de Gallo, shredded lettuce or cabbage, sour cream and hot sauce. Unlike a traditional taco, the shell is made with protein.

Your Own Notes


Serving: 1serve | Calories: 371kcal | Carbohydrates: 1g | Protein: 49g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 889mg | Potassium: 406mg | Vitamin A: 195IU | Vitamin C: 1.4mg | Calcium: 32mg | Iron: 1.3mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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