Crispy Halloumi Avocado Tacos (Keto Cheese Shells)
If you are on the Keto diet and think you have to say goodbye to Taco Tuesday, think again! These Crispy Halloumi Avocado Tacos are a game-changer for anyone craving that satisfying crunch without the carbs. By swapping traditional corn tortillas for homemade crispy cheddar cheese shells, we eliminate the gluten and skyrocket the flavor profile. The star of the show is the Halloumi cheese—a semi-hard, unripened brined cheese that has a high melting point, meaning it can be fried to golden perfection without losing its shape. The saltiness of the fried halloumi pairs beautifully with the creamy, cool richness of the avocado mash and the zesty kick of lime. Not only is this recipe incredibly low in net carbs, but it is also packed with healthy fats and high-quality protein, making it a perfect vegetarian option for your Keto meal plan. Whether you are looking for a quick weeknight dinner or a fun appetizer for guests, these tacos deliver on texture and taste. The 'squeaky' cheese combined with the crunch of the cheddar shell creates a mouthfeel that rivals any carb-loaded street taco. Get your skillet ready; this is about to become your new favorite 30-minute meal.
The Masterplan
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
To make the keto taco shells: Arrange the shredded cheddar cheese into 8 small, circular piles on the baking sheet. Leave about 2 inches of space between each pile.
Bake for 5-7 minutes, or until the edges are golden brown and the cheese is bubbly and lacy. Remove from the oven.
Let the cheese cool for about 1-2 minutes until slightly firm but still pliable. Carefully lift each cheese circle and drape it over the handle of a wooden spoon (suspended over a bowl or cups) to form a curved taco shape. Let them cool completely to harden.
While shells are cooling, heat the olive oil in a non-stick skillet over medium-high heat.
Pat the Halloumi slices dry with a paper towel. Add them to the hot skillet and fry for 2-3 minutes per side until they develop a deep golden-brown crust.
In a small bowl, mash the avocado with the fresh lime juice and chopped cilantro. Do not add salt, as the Halloumi and cheese shells are naturally salty.
Assemble the tacos: Place a spoonful of the avocado mash into the bottom of each hardened cheese shell. Top with a slice of crispy Halloumi.
Garnish with a dollop of sour cream and a sprinkle of red chili flakes if you like some heat. Serve immediately while the Halloumi is warm.
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
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
To make the keto taco shells: Arrange the shredded cheddar cheese into 8 small, circular piles on the baking sheet. Leave about 2 inches of space between each pile.
Bake for 5-7 minutes, or until the edges are golden brown and the cheese is bubbly and lacy. Remove from the oven.
Let the cheese cool for about 1-2 minutes until slightly firm but still pliable. Carefully lift each cheese circle and drape it over the handle of a wooden spoon (suspended over a bowl or cups) to form a curved taco shape. Let them cool completely to harden.
While shells are cooling, heat the olive oil in a non-stick skillet over medium-high heat.
Pat the Halloumi slices dry with a paper towel. Add them to the hot skillet and fry for 2-3 minutes per side until they develop a deep golden-brown crust.
In a small bowl, mash the avocado with the fresh lime juice and chopped cilantro. Do not add salt, as the Halloumi and cheese shells are naturally salty.
Assemble the tacos: Place a spoonful of the avocado mash into the bottom of each hardened cheese shell. Top with a slice of crispy Halloumi.
Garnish with a dollop of sour cream and a sprinkle of red chili flakes if you like some heat. Serve immediately while the Halloumi is warm.