Cheese Shell Taco Cups with Jalapeno Cilantro Sauce (Keto-Friendly)

Last updated on November 25th, 2019 at 12:39 am

Who doesn’t love tacos? When in doubt, you know they’ll always be a dinnertime hit. Here’s a taco recipe that’s SO good–with a little bit of a twist. We’re using keto-friendly shells made from colby jack cheese (but feel free to use your favorite cheese). We’re topping our tacos with a delicious jalapeno cilantro sauce that you’ll want to use on everything — fish tacos, burritos, black bean burgers, scrambled eggs, you name it!

To make the cheese cups

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 five minutes and remove from oven. Cheese slices should be golden brown and 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.

To make the jalepeno cilantro 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.

To create your taco cups, just add ground beef (or the taco filling of your choice), chopped tomato, Greek yogurt or sour cream, and drizzle with the jalapeno cilantro sauce. These are so delicious and so easy! They’re great for a meal or an appetizer, and they’re the perfect party food!

Here’s the full recipe — enjoy!

4.5 from 2 votes

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Cheese Shell Taco Cups with Jalapeno Cilantro Sauce (Keto-Friendly)

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• Sliced Colby Jack cheese or substitute with desired cheese
• Preferred type of taco meat ground beef is shown
• 2 tomatoes chopped
• 2 jalapenos
• Juice from 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

Instructions

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 five minutes and remove from oven. Cheese slices should be golden brown and 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. 
4. While cups are cooling, prepare the Jalapeno Cilantro Sauce.

To prepare the sauce:

1. 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. 

2. 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.
3. 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.).

Recipe Notes

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!

You might also like this post: Shrimp Tacos with Chipotle Ranch Sauce & Coleslaw

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