Keto Creamy Chicken Tacos

Ingredients:

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(makes 2 servings, 4 tacos per serving)

• 8 slices of provolone

• 3/4 lb chicken, shredded

• 4 oz cream cheese, soften

• 1/4 cup salsa (I used Pace)

• 130 g diced onion

• 1.5 tbsp butter

• 1/2 tsp garlic powder

• Salt to taste

Instructions for “Taco Shells”:

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1. Place the cheese slices on parchment paper and microwave on high, 4 at a time, for 2:00-2:30. Keep an eye on it and stop when it’s golden brown all the way to the center. If you’re cooking fewer slices, reduce cooking time.

2. Immediately remove from microwave. Be careful, it’ll be super hot. Fold lengthwise over the side of a pan, bowl, container, etc. to form a “taco shell”. Let cool and they will crisp up.

Instructions for Filling

1. Cook chicken however you prefer and shred it. I used my Instant Pot because I’m lazy.

2. Add butter to a medium skillet on medium heat. Add onions and saute until lightly golden brown. Add garlic powder.

3. Add chicken to onions and combine.

4. Add cream cheese and salsa. Stir it all up.

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1. Stuff the shells and shove this in your face because it’s super delicious.

Macros: 771 calories 8 g net carbs 52g fat 61g protein

Notes: You can reduce the onions to reduce carbs. Also, I used chicken breasts because I don’t like dark meat, but using thighs would be better for macros.