Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce

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Keto Cheese Shell Taco Cups

I have many friends on the Keto Diet right now, and there are a lot of discussions and sharing on social media about ways to make favorite dishes Keto Friendly. One of my boys thinks every Tuesday is Taco Tuesday, and I’m always looking for ways to mix it up a little, while still sticking to the general Taco/Mexican Food theme. Using cheese squares to create Keto Friendly Taco Shells is one fun way to change it up. My guys also love the Jalapeno Cilantro Sauce and want me to use it in several other recipes too. I’m not afraid to admit it’s too hot and spicy for me – I can’t tolerate jalapenos or anything too spicy, so I leave it off of mine and add extra to theirs 🙂 I hope you enjoy this Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce and be sure to share it with your family and friends!

Keto Cheese Shell Taco Cups Ingredients

Sliced Colby Jack Cheese (or sub with desired cheese)
Preferred type of taco meat (ground beef shown)
2 tomatoes, chopped
2 jalapenos
Juice of ½ a fresh lemon
¼ cup olive oil
¼ cup Greek yogurt
1 clove minced garlic
1 cup loosely packed cilantro, stems removed
½ tablespoon apple cider vinegar
Pinch of salt

To begin making the Keto Cheese Shell Taco Cups, preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Place sliced cheese on the prepared baking sheet – leaving an inch or so between each. Bake for 5 minutes and remove from oven. Cheese slices should be golden brown and just be starting to bubble slightly. Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin. Carefully press the cheese into the cup to form the same shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.

To begin making the Jalapeno Cilantro Sauce, slice your jalapenos horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. More seeds = more heat. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro, and salt. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.

Finally, Remove the cheese cups from muffin tin and place on a tray or platter. Place a few tablespoons of taco meat in each cup, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt, and cilantro and/or any other preferred toppings (salsa, guacamole, shredded cheese, etc.). Enjoy!

Keto Cheese Shell Taco Cups with Jalapeno Cilantro Sauce
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Ingredients:
Sliced Colby Jack Cheese (or sub with desired cheese)
Preferred type of taco meat (ground beef featured in this picture)
2 tomatoes, chopped
2 jalapenos
Juice of ½ a fresh lemon
¼ cup olive oil
¼ cup Greek yogurt
1 clove minced garlic
1 cup loosely packed cilantro, stems removed
½ tablespoon apple cider vinegar
Pinch of salt

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place sliced cheese on the prepared baking sheet – leaving an inch or so between each.
2. Bake for 5 minutes and remove from oven. Cheese slices should be golden brown and just be starting to bubble slightly.
3. Allow cheese slices to cool on the pan for two minutes. Using a spatula, gently lift each cheese slice and place one in each cup of a muffin tin. Carefully press the cheese into the cup to form the same shape. Allow them to cool in the cups for 10 minutes. While cups are cooling, prepare the Jalapeno Cilantro Sauce.
4. To prepare the sauce: Slice jalapenos horizontally, trim and remove all (or some) of the seeds depending on your desired heat preference. Place the pieces of jalapeno into a food processor. Add the juice of half a lemon, olive oil, Greek yogurt, minced garlic, apple cider vinegar, cilantro, and salt. Pulse several times until ingredients have been broken down into a smooth sauce. Place in the fridge until ready to use.
5. Remove cheese cups from muffin tin and place on a tray or platter. Place a few tablespoons of taco meat in each cup, followed by freshly chopped tomato, a drizzle of jalapeno cilantro sauce, extra Greek yogurt and cilantro and/or any other preferred toppings (salsa, guacamole, shredded cheese, etc.).

Tip: Jalapeno Cilantro Sauce may be stored in the fridge for up to a few days. Use it on fajitas, chicken burrito bowls – you can really get creative as there are many uses of this sauce!