I am a massive cheese fan.

I am also aware there is a heightened spotlight placed on dairy farms recently however, I admit I still love my cheese… Perhaps in the future when I have received the complete benefits of this low carb lifestyle, I will let go of dairy but, for right now, I need to keep my options open as far as carb alternatives.

To that end, we have these tacos made of cheese. Gooey, flavorful, the best tacos we’ve ever had, cheese.

They worked out perfectly and I feel like we should have been eating them this way the WHOLE TIME.

You Will Need:

* Your Favorite Low Carb Shredded Cheese (or shred it yourself)

* Dill Seasoning (fresh or dried)

* Chicken Tenders (or fish or ground beef – basically, you can fill them with whatever you want) We chose tenders because the breasts they had that day said “with rib meat” on the packages. And that’s… gross. In my opinion!

* Avocado

* Sour Cream (full fat)

* Salsa (we use the organic fresh salsa)

* Parchment Paper

* Wooden Spoons

* Mixing Bowl or Large Bowl

Start by cooking your protein of choice.

If you’d like to know any advice I have on cooking proteins, shoot me a message below! This way we can keep the page to just tacos in the assumption everyone already has what they want to fill them with.

The tenders you see are leftover from the day prior. So, take your protein and place it to the side. Take your parchment paper and place it on a cookie sheet. Open your cheese and put a smaller-sized fist full on one side of each corner of the sheet. I use a Breville Mini Smart Oven so, I can only fit two tacos per turn. Shake some dried dill over the cheese or snip off the fresh dill, enough to coat in your estimation. Then, cover with another bit of cheese. In the picture above, you’ll see which cheeses I used. I did a fist full of each in each taco.

You don’t need to stir it. Some people put the whole thing in a mixing bowl, seasonings too, and then shovel out from there. I don’t think there’s a wrong way to do this. You do what you want!

Bake on 350 degrees for 10 minutes. As they’re cooking, take your cooked chicken and shred it. It may be easier to reheat in the microwave first, your choice. If you chose fish or ground beef, you can reheat right before you go to fill your tacos. If you’re cooking the same night as you make these, just keep everything warm till you’re ready to serve.

You’re going to also want to get your bowl ready with two wooden spoons to lay across them. This works to form the cheese into tacos. When the cheese is nice and melted, peel them off the parchment paper with a spatula and flop them over the spoons. You don’t need to worry about spraying anything or making sure they’re perfect.

Go ahead and get the second set of taco shells ready (if you’re like me and needed to do more than one round at this). If you’ve got a larger set done, just wait. The shells took five minutes to form, and we waited another five for good measure. If you’re in a hurry, five minutes is fine.

You’ll know they’re done when they can stand up on their own.

Place your reheated (or just cooked) protein in the shells, cover with salsa and place avocado and sour cream on the sides. If I were to do these again tonight, I would have also added some of the sunflower microgreens we scored during our last Farmer’s Market trip. Yummmm

I am so in-love with this way of eating tacos, I keep telling people to try them. They’re so easy to make but, they are a bit… oily. Be aware of that ahead of time. Get napkins.

If that’s a turn-off, try to instead roll the food inside and make empanadas or burritos. You can just use your fork and knife that way! It really doesn’t matter what cheese you use, what proteins or toppings. It’s a game-changer.

Taco Tuesday just got a glow-up.

Dishes are from Pier 1