Keto Chicken Caesar Salad Tacos

Keto Chicken Caesar Salad Tacos. Because they only contain one ingredient: Parmesan, Parmesan taco shells are my favorite to make! Into a keto-friendly taco shell, here’s how I transform one of my favorite types of cheese.

How to Make Parmesan Keto Taco Shells

Prepare your baking sheet and oven. To 400 degrees F, preheat the oven and with parchment paper, line a baking sheet.
Portion your cheese piles. Allot about ⅓ cup of cheese in small piles spaced about TWO inches apart on the baking sheet for each taco shell. It will spread(hence the spaces in between).
Bake. Until the cheese has melted and browned, bake for FIVE to SEVEN minutes.
Let cool. Let it cool, otherwise when you lift it up with your spatula, it will not hold its shape.
Mold the taco shell. Between two cups, position your favorite spatula and drape the Parmesan sheet over it so that in the shape of a taco shell, it folds over.

How to Make Homemade Caesar Salad Dressing

Of course, without a delicious, homemade dressing, any salad wouldn’t be complete. I like it smooth and creamy for my Caesar salad dressing, and this is how I make it:
In a jar, put all the ingredients.
Blend with an immersion blender. Because it helps mix the water-based and oil-based ingredients together, my secret to any salad dressing is my immersion blender.
Refrigerate. With chilled salad dressing, some salads are better.

To Make

Now that all that’s left to do is compose the tacos, you have all the components ready!
Measure out your dressing, lettuce and chicken.
Toss. Take half your dressing and until everything is lightly coated, toss your chicken and lettuce in it.
Fill the taco shells. About ¾ of the way, fill the taco shells and drizzle with the remaining salad dressing.
Sprinkle with bacon. Of course, without bacon on top, Caesar salad wouldn’t be complete!

Ingredients

For the salad:

2 grilled chicken breasts, sliced
4 bacon slices, cooked and crumbled
3 cups chopped romaine lettuce/iceberg lettuce

The dressing:

½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
ONE tbsp freshly grated Parmesan cheese
2 filets of anchovies
1 garlic clove, minced
salt and pepper to taste

For the tacos:

1 ⅓ cup freshly grated Parmesan cheese

Instructions

Put all the ingredients in a large jar to make the dressing.
Until it gets smooth, blend using an immersion blender.
Refrigerate until ready to use.
Preheat oven to 400°F to make the shells.
With silicone mat/parchment paper, line a baking sheet.
On the prepared baking sheet, place 1/3 cup piles of cheese TWO inches apart.
Until the cheese melts and turns lightly brown, bake in preheated oven for 5-7 minutes.
For 2-3 minutes, let the cheese cool then lift it up using the spatula and place it over the handle of a tong/other utensils(that is balanced on two cups).
Add the chicken in a bowl, lettuce and half of dressing.
Toss to coat.
With salad, fill the taco shells.
Drizzle with remaining sauce.
Sprinkle with bacon.
Serve immediately.