Low Carb Taco Shells

"I got this from a friend when I started on the South Beach Diet, and this has helped satisfy my cravings for mexican food."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
Ready In:
1 shell




  • Place 1/3 cup of cheese in thin layer on parchment paper.
  • Microwave on high for one minute, or until cheese is bubbly.
  • While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape.
  • The smaller in diameter the object is, the closer to a normal taco shell shape you will have.
  • Let the cheese cool while around the object.
  • When it has cooled, peel it from the parchment paper.
  • Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.

Questions & Replies

  1. How are these for long-term storage? Once they've hardened, could they be stored for a few days outside the fridge? It'd be nice to be able to make them in bulk.
  2. Is there a difference between waxed paper and parchment paper?I melted the cheese on wax paper and it pretty much glued to that,I'm going to have to eat wax paper for supper tonight.How do you get it off the cheese?


  1. Delicious! I didn't use this yet as a taco shell, instead I filled it with braunschweiger and mustard and ate it like a sandwich. Mine was cruchy yet chewy and DELICIOUS!! I will use this is so many different ways!
  2. Awesome!!! Like the above reviewers this takes time to get right. I used sliced deli cheddar, and I found that I had to microwave each one for 1:30 to get it crunchy and not chewy. I also drained them right out of the microwave and blotted them on paper towels, and the final product was not greasy at all (although you should have seen all the fat draining off these babies!)
  3. Oh, my! These are too stinking good! I made little 'crackers' by measuring the cheese in tablespoons. Try adding some finely chopped herbs and garlic to the cheese before nuking...chives, basil, and rosemary were all delicious.
  4. Great tasting of course, it is greasy so I let them dry off on a paper towel to soak up the fat drippings. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese. I had to make 4 of these before I figured out that it was ok for them to burn a little. I have a wheat and gluten food allergy so this is a great alternative. thank you!
  5. this worked perfectly. I used a slice of Provolone cheese, put it on a waxed paper plate. I microwaved it one minute and twenty seconds for my microwave. When it was done I got it off the paper plate, set it on a napkin and just bent it until it held it's shape. Then filled with taco fillings, meat, sour cream, guacamole, onions, tomatoes and lettuce. Wonderful. I have my Mexican fix back. Thanks for the recipe



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