February 27th, 2018

Keto Chicken Taco

Name: Keto Chicken Taco
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 5 serves
Ingredients: 200 g pork rinds; 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); 1 egg; 55 g cheddar cheese; 500 g chicken breast; 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)

Posted In Ebook Recipes
1 Comments

Mad Creations Hub > Recipes > Entree > Keto Chicken Taco

Mad Creations Keto Chicken Taco on a black plate

Jump to Recipe Print Recipe

Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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!

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.

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

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

CONNECT WITH MAD CREATIONS

Don’t forget to link up with Mad Creations on social media so you never miss a recipe.

Instagram | Pinterest | Facebook | 365 |

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

Watch me make the Keto Chicken Taco

Keto Chicken Taco

The best looking Taco on earth! A taco shell made completely of chicken, then coated in pork rinds and fried. Genius!

5 from 1 vote

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 45 mins

Course: Dinner

Cuisine: Keto, Mexican

Keyword: keto chicken taco

Recipe Category: Low Carb

Calories: 371kcal

Author: Megan Ellam

Servings: serves

Tap or hover over number to scale ingredients

Print Pin Rate

Ingredients

Taco Shells Crumb

200 g pork rinds

Frying

400 g duck fat or lard enough for deep frying

Filling

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 cheddar cheese
500 g chicken breast

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

Metric - US Customary

Instructions

CRUMB

Place pork rinds into blender or Thermomix®
Pulse until you have crumbs. TM - Mix 5 seconds/speed 6
* Alternatively crush with a rolling pin in a bag
Transfer to large bowl.
Microplane cheese (TM 5 seconds/speed 7)
6. Add chicken and egg to Mixer or blender
7. Blend chicken and egg in food processor until it comes together. (TM 30 seconds/speed 9) Transfer to a separate bowl.

Egg Wash

Whisk all egg wash ingredients in separate bowl.

CONSTRUCTION

Make 5 even sized balls of chicken mince. Place 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 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

Notes

Chefs Note
• Compliant Pork Rinds can be order through www.poppaporkys.com.au
NUTRITIONAL INFO NOTE
• I have calculated the Nutritional Label as raw and unfilled. As you can fill this with whatever that 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 are still incredibly low at only 0.55 grams.

What to serve with?

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 the protein.