15-Minute Keto Crispy Halloumi & Chorizo Tacos
If there is a flavor marriage made in low-carb heaven, it is undoubtedly the union of salty, squeaky Halloumi cheese and smoky, spicy Chorizo. These Keto Crispy Halloumi & Chorizo Tacos are the ultimate weeknight savior—ready in just 15 minutes and absolutely exploding with savory depth. By swapping traditional corn tortillas for crisp, refreshing Butter Lettuce cups (or your favorite almond flour tortillas), we eliminate the carbs without sacrificing the taco experience. The magic happens in the pan: we render the fat from the chorizo first, releasing that vibrant paprika-infused oil, and then fry the halloumi cubes directly in it. The result is a golden, crispy cheese bite that carries the essence of the sausage. High in healthy fats and protein but virtually zero-carb, this meal will keep you in deep ketosis while satisfying those intense savory cravings. It’s vibrant, messy, and proof that the Keto diet is anything but boring.
The Masterplan
Prep the base: Gently separate the Butter Lettuce leaves, wash them, and pat them completely dry to ensure a crisp 'taco shell'. Arrange them on a serving platter.
Render the Chorizo: Heat a large non-stick skillet over medium heat. Add the diced Spanish Chorizo. Cook for 4-5 minutes, stirring occasionally, until the chorizo is crispy and has released its vibrant red oil.
Fry the Cheese: Remove the crispy chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the cubed Halloumi to the hot pan in a single layer. Fry for 2-3 minutes per side until golden brown and crispy.
Combine: Return the chorizo to the pan with the halloumi and toss briefly to coat everything in the spices. Remove from heat.
Assemble: Spoon the warm halloumi and chorizo mixture into the lettuce cups.
Top and Serve: Garnish generously with diced avocado, a dollop of sour cream or chipotle mayo, and fresh cilantro. Squeeze fresh lime juice over the top just before eating.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Prep the base: Gently separate the Butter Lettuce leaves, wash them, and pat them completely dry to ensure a crisp 'taco shell'. Arrange them on a serving platter.
Render the Chorizo: Heat a large non-stick skillet over medium heat. Add the diced Spanish Chorizo. Cook for 4-5 minutes, stirring occasionally, until the chorizo is crispy and has released its vibrant red oil.
Fry the Cheese: Remove the crispy chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the cubed Halloumi to the hot pan in a single layer. Fry for 2-3 minutes per side until golden brown and crispy.
Combine: Return the chorizo to the pan with the halloumi and toss briefly to coat everything in the spices. Remove from heat.
Assemble: Spoon the warm halloumi and chorizo mixture into the lettuce cups.
Top and Serve: Garnish generously with diced avocado, a dollop of sour cream or chipotle mayo, and fresh cilantro. Squeeze fresh lime juice over the top just before eating.