Recipe: Keto Taco Salad

Ingredients

2-3 tablespoons shredded salad greens
2-3 tablespoons diced avocado
2-3 tablespoons diced bell pepper
2-3 tablespoons diced tomato
2-3 tablespoons sliced jalapeño
2-3 tablespoons sour cream
2-3 tablespoons vegan con queso or salsa of choice
2-3 tablespoons sliced olives
a pinch taco seasoning or salt seasoning of choice
2-3 tablespoons cooked corn kernels (omit for keto option)
to taste optional protein fillings (diced grilled chicken, black beans, chickpeas, ground cooked meat)

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Grease 3 small prep bowls or the back of a large muffin pan.
Place 3 cheese wrap slices on the baking sheet and bake for 7 minutes until edges brown and middle bubbles.
Remove from the oven and cut the parchment paper to separate the cheese pieces.
Gently flip the cheese over into the bowls, pressing it into shape.
Repeat with the second batch of 3 cheese slices.
Once the cheese taco shells are cool, fill them with your choice of ingredients and enjoy.

Servings

Calories

155

Total fat

12.3g

Total carbohydrates

3.6g

Total protein

8.2g

Sodium

194.7mg

Cholesterol

28.6mg