Keto Creamy Chicken Tacos
Ingredients:
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(makes 2 servings, 4 tacos per serving)
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8 slices of provolone
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3/4 lb chicken, shredded
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4 oz cream cheese, soften
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1/4 cup salsa (I used Pace)
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130 g diced onion
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1.5 tbsp butter
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1/2 tsp garlic powder
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Salt to taste
Instructions for “Taco Shells”:
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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.
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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
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Cook chicken however you prefer and shred it. I used my Instant Pot because I’m lazy.
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Add butter to a medium skillet on medium heat. Add onions and saute until lightly golden brown. Add garlic powder.
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Add chicken to onions and combine.
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Add cream cheese and salsa. Stir it all up.
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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.