Who says tacos have to be so traditional? One of the greatest things about keto cooking is getting creative.
This Italian spin on taco night will be a crowd pleaser, and a nice break from the norm. Let’s get into this simple recipe!
Ingredients:
- Italian Sausage, or, Ground Beef
- Italian Seasoning
- Parmesan Cheese (fresh grated), or, “Folios” Parmesan Cheese Wraps
- Marinara Sauce
- Mozzarella Cheese (fresh grated)
- Basil Leaves
Instructions:
Begin with cooking your meat of choice over medium to medium/high heat on the cooktop, while mixing in the Italian seasoning into the meat as you stir it. If you do not have a pre-made Italian seasoning, you can always make your own with Sage, Oregano, Thyme, Basil, Rosemary, and Marjoram (add to desired taste).
If you do not have an already made Parmesan cheese wrap, shred fresh Parmesan to make the “taco” shells. Preheat a medium sized pan (non-stick preferred) with a touch of avocado oil to coat the pan. Place the Parmesan cheese shreds in a 6″-8″ circle, or simply add the preformed Parmesan cheese wrap into the pan, and let fry over a medium heat until cheese has melted and crisped (they will shrink down). Flip the cheese and allow that side to crisp. Promptly remove and place over a wooden spoon/spatula to form a taco shape. *I use a wide handled spoon to allow for a broader base of the shell.* Repeat this for desired amount of shells.
The rest is easy. Shred some mozzarella cheese, heat the marinara sauce, then trim and rinse fresh basil leaves for the toppings.
That’s it! It’s fast, simple, and most of all…”DELIZIOSO“!
Feel free to get creative with other seasonings and toppings. Please leave ideas in the comments below!