Crispy Keto Chicken Tacos

We love these versatile little tacos! I like them best with shredded chicken as shown here, but you can easily swap in ground chicken, turkey, or beef - just use what you have on hand. The tortillas get nice and crispy in the oven and this totally feels like a cheat meal.

Course Chicken, Main Course

Cuisine Mexican

Keyword family friendly, tacos

Prep Time 10

Cook Time 40

Total Time 50

Servings tacos

Calories 251kcal

Author Karly Campbell

Ingredients

For the chicken:

1 ½ pounds boneless, skinless chicken breasts
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/4 cup keto salsa
½ lime juice of

For the tacos:

8 low carb flour tortillas 6 inch diameter
1 ¼ cups shredded Mexican blend cheese
½ cup chopped cilantro
Taco toppings as desired

Instructions

To make the chicken:

Place the chicken in a saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165 degrees and easily shreds apart with a fork.
Transfer the chicken to a bowl and use 2 forks to shred the chicken into small pieces.
Add the seasonings, salsa, and juice of ½ a lime to the chicken and stir well to coat. Taste and add additional seasoning if desired.

To make the tacos:

While the chicken is cooking, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Warm the tortillas in the microwave for 10-20 seconds to make them soft and pliable.
Add a big scoop of chicken to the each tortilla and top with shredded cheese and cilantro. Fold the tortilla over itself to close. Repeat with the remaining tortillas.
Spritz both sides of the tacos with oil spray. Bake for 10 minutes, then flip and bake for 10 more minutes or until tortillas have crisped up a bit and are lightly browned in places.
Allow to cool for a couple of minutes (tortillas will crisp a bit more as they cool) and then serve with the toppings of your choice.

Notes

We like to serve these baked chicken tacos with cilantro lime dressing for dipping. Our keto guac is also a great dip.

After cooking, open up the shells and stuff the tacos with shredded lettuce, tomatoes, and any other toppings you like.

This recipe also works well in the air fryer, but we can only fit 4 tacos in our basket at a time, so we usually opt for the oven. Follow the recipe as directed, including spritzing with oil spray, and then air fry at 400 degrees for 6-7 minutes, flipping halfway through cooking.

We're using tortillas that are 2 net carbs. If you choose a different tortilla, the macros will change accordingly.

Nutrition information does not include any toppings or dips.

Nutrition