Keto Crispy Halloumi & Chorizo Tacos with Chipotle Lime Crema
If you think giving up carbs means giving up Taco Tuesday, think again. These Keto Crispy Halloumi & Chorizo Tacos are a texture lover's dream and a fat-bomb masterpiece perfect for maintaining ketosis. The star of the show is the Halloumi—a Cypriot cheese with a high melting point that allows it to be fried until golden and crispy on the outside while staying squeaky and soft on the inside. When you pan-fry it in the rendered paprika-rich oil from the Spanish chorizo, you get a flavor explosion that beats any ground beef taco seasoning packet. We swap traditional corn shells for crisp butter lettuce cups (or your favorite almond flour tortillas) to keep the net carbs drastically low. Packed with healthy monounsaturated fats from avocado and high-quality protein, this meal is designed to keep you satiated for hours. Plus, the spicy chipotle lime crema adds that necessary creamy acidity to cut through the richness. It’s a 20-minute meal that feels gourmet but fits perfectly into your macros.
The Masterplan
Pat the Halloumi cubes dry with a paper towel to ensure a crispy sear.
In a small bowl, whisk together the mayonnaise, chipotle powder, and fresh lime juice to create the crema. Set aside.
Heat a large non-stick skillet over medium-high heat. Add the sliced Spanish chorizo. Cook for 3-4 minutes until the fat renders out and the edges become crispy.
Remove the chorizo with a slotted spoon and set aside, leaving the vibrant orange oil in the pan.
Place the Halloumi cubes into the hot chorizo oil (add a splash of olive oil if the pan is dry). Fry for 2-3 minutes per side until golden brown and crispy. Watch closely as cheese can burn quickly.
Assemble the tacos: Take a butter lettuce leaf, add a spoonful of crispy halloumi and chorizo, top with diced avocado, and drizzle generously with the chipotle lime crema.
Garnish with fresh chopped cilantro and serve immediately while the cheese is still warm and soft.
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
Pat the Halloumi cubes dry with a paper towel to ensure a crispy sear.
In a small bowl, whisk together the mayonnaise, chipotle powder, and fresh lime juice to create the crema. Set aside.
Heat a large non-stick skillet over medium-high heat. Add the sliced Spanish chorizo. Cook for 3-4 minutes until the fat renders out and the edges become crispy.
Remove the chorizo with a slotted spoon and set aside, leaving the vibrant orange oil in the pan.
Place the Halloumi cubes into the hot chorizo oil (add a splash of olive oil if the pan is dry). Fry for 2-3 minutes per side until golden brown and crispy. Watch closely as cheese can burn quickly.
Assemble the tacos: Take a butter lettuce leaf, add a spoonful of crispy halloumi and chorizo, top with diced avocado, and drizzle generously with the chipotle lime crema.
Garnish with fresh chopped cilantro and serve immediately while the cheese is still warm and soft.