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! 

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

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.

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

1. Best Ever Keto Chicken Enchiladas
2. Best Ever Keto Enchilada Sauce
3. Smokey Mexican Keto Chicken Taco Soup
4. Keto Chilli Con Carne
5. Mexican Steak Keto Fajitas | easy keto recipe

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

Servings: 5 serves

MetricUS Customary

Tap or hover over number to scale ingredients

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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.

Nutrition

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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1 Comments

• Megan says:

  March 6, 2018 at 10:07 pm

  
  One of my true all time favourites.

  Reply