Keto Crispy Halloumi & Chorizo Lettuce Tacos with Lime Crema
If you are missing Taco Tuesday on your keto journey, stop scrolling. These Crispy Halloumi & Chorizo Tacos are about to become your new weeknight obsession. The magic lies in the texture combination: the 'squeaky' grilling cheese (Halloumi) gets pan-fried to golden perfection, offering a salty, chewy bite that holds its own against the spicy, crumbly Mexican chorizo. Instead of high-carb corn shells, we use cool, crisp butter lettuce leaves which cut through the richness of the meat and cheese, keeping the net carbs incredibly low (only 5g per serving!). Halloumi is a keto superstar—high in healthy fats and protein with zero carbs—and when cooked in the rendered fat from the chorizo, it absorbs all that smoky paprika flavor. Topped with a silky avocado lime crema, this meal packs a massive flavor punch while keeping you strictly in ketosis. It is quick, dirty (in the best way), and absolutely delicious.
The Masterplan
PREP THE CREMA: In a small bowl, whisk together the sour cream and fresh lime juice until smooth. Set aside in the refrigerator to let the flavors meld.
COOK THE CHORIZO: Heat a large non-stick skillet over medium-high heat. Add the Mexican chorizo, breaking it up with a wooden spoon as it cooks. Sauté for about 5-7 minutes until the meat is fully cooked and slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered spicy red oil in the pan.
FRY THE HALLOUMI: Add the cubed Halloumi to the hot skillet with the remaining chorizo oil. (Add a splash of olive oil if the pan is dry). Fry for 2-3 minutes per side until the cheese is golden brown and crispy on the edges. The cheese should soften but not melt completely.
COMBINE: Return the cooked chorizo to the pan with the halloumi just long enough to toss them together and reheat everything, coating the cheese in the spices.
ASSEMBLE: Lay out double layers of butter lettuce leaves to create sturdy cups. Spoon the warm halloumi and chorizo mixture into the leaves.
TOP & SERVE: Top with sliced avocado, a drizzle of the lime crema, and fresh cilantro. Serve immediately while the cheese is warm and squeaky.
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 CREMA: In a small bowl, whisk together the sour cream and fresh lime juice until smooth. Set aside in the refrigerator to let the flavors meld.
COOK THE CHORIZO: Heat a large non-stick skillet over medium-high heat. Add the Mexican chorizo, breaking it up with a wooden spoon as it cooks. Sauté for about 5-7 minutes until the meat is fully cooked and slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered spicy red oil in the pan.
FRY THE HALLOUMI: Add the cubed Halloumi to the hot skillet with the remaining chorizo oil. (Add a splash of olive oil if the pan is dry). Fry for 2-3 minutes per side until the cheese is golden brown and crispy on the edges. The cheese should soften but not melt completely.
COMBINE: Return the cooked chorizo to the pan with the halloumi just long enough to toss them together and reheat everything, coating the cheese in the spices.
ASSEMBLE: Lay out double layers of butter lettuce leaves to create sturdy cups. Spoon the warm halloumi and chorizo mixture into the leaves.
TOP & SERVE: Top with sliced avocado, a drizzle of the lime crema, and fresh cilantro. Serve immediately while the cheese is warm and squeaky.