July 12, 2024
by Kirbie
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Crispy parmesan taco shells filled with flavorful chicken Caesar salad. This easy meal needs only 4 ingredients and is keto-friendly and low carb. You can make this for a casual summer meal or serve it at a gathering.
My family loves these Caesar salad tacos served on crispy parmesan taco shells. It’s light and refreshing but also filling. The parmesan cheese taco shells are so crunchy that you won’t miss regular taco shells. Plus they add the flavor of parmesan cheese to the dish which is usually in a Caesar salad.
Ingredients
- Shredded Parmesan Cheese
- Shredded Rotisserie Chicken
- Caesar Dressing
- Romaine Lettuce
Shredded Parmesan Cheese: Parmesan cheese is used to make the crispy taco shells. I used store-bought pre-shredded parmesan cheese. You don’t need to shred your own. We tested making the taco shells with shredded and with finely grated and found that shredded worked better. The taco shells baked a more even golden brown with the shredded cheese.
Rotisserie Chicken: We used store bought rotisserie chicken. I’m always looking for ways to finish off a rotisserie chicken and making Caesar salad is a great way to use up any leftover rotisserie chicken you have. I shredded my own but some stores like Costco also sell pulled rotisserie chicken meat.
Caesar Dressing: You can choose whatever your favorite brand of Caesar dressing is for this recipe.
Romaine Lettuce: You can buy pre-shredded romaine lettuce (found in the prepackaged salad section of the grocery store) or shred your own using a food processor or chop with a knife into 1/2 inch strips.
How to Make Parmesan Taco Shells
- The shredded parmesan cheese is spread out into thin flat circles, about 5 inches in diameter. Bake until golden on the surface.
- Let the tacos cool for about 2 minutes. Then while they are still pliable, lift them and drape them over the edge of a large bowl, so that they form a taco shell shape. Let the shells fully cool and set before removing.
How to make Chicken Caesar Salad Tacos
- While the taco shells are setting, assemble your salad.
- Add shredded chicken, romaine lettuce and dressing to a large bowl. Toss to evenly mix.
- Fill each taco shell with about 1/4 cup of salad. You can garnish tacos with shredded parmesan cheese or a drizzle of dressing.
More Easy Low Carb Meals
- 3 Ingredient Crispy Chicken Nuggets
- 2 Ingredient Keto Pizza Crust
- 4 Ingredient Lasagna Stuffed Chicken
4 Ingredient Chicken Caesar Salad Tacos
Servings: 6 tacos
Prep Time: 15 minutes minutes
Cook Time: 11 minutes minutes
Total Time: 26 minutes minutes
Course: Main Dishes, Side Dish
Cuisine: American, Mexican
These easy and flavorful Chicken Caesar Salad Tacos use crunchy parmesan taco shells. They’re keto-friendly, low carb and perfect for a quick summer meal.
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Ingredients
- 2 cups (180 g) shredded parmesan cheese
- 1 cup (93 g) shredded rotisserie chicken
- 2 cups (200 g) shredded romaine lettuce
- 3 tbsp Caesar dressing or more as needed
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make parmesan taco shells: Divide the grated Parmesan cheese into 6 even portions (about 1/3 cup each) on the baking sheet, spreading each portion into a thin, flat circle about 5 inches in diameter.
Bake in the preheated oven for about 8-11 minutes, until the cheese is melted and is a light golden brown on the surface.
Remove from the oven and let cool for 1-2 minutes. Gently pat the taco shells with a paper towel to absorb excess oil.
While still pliable, drape each cheese circle over a large bowl to form a taco shell shape. See photos for reference. Let them cool completely to harden and set.
Prepare the Caesar salad: In a large bowl, combine the shredded chicken, lettuce, and dressing. Toss to mix well. Taste and add more dressing as needed.
Fill each Parmesan taco shell with prepared salad, about ¼ cup per taco. If desired, garnish tacos with parmesan cheese or more dressing.
Notes
- You can buy pre-shredded romaine lettuce or shred your own. If shredding your own, you can use food processor or chop it with a knife. You want the the shreds to be about ½ inch thick or smaller.
- You can use whatever your favorite brand of Caesar dressing is.
- We tested making the taco shells with shredded and with finely grated parmesan cheese and found that shredded worked better. The taco shells baked a more even golden brown with the shredded cheese.
Nutrition
Serving: 1taco, Calories: 175kcal, Carbohydrates: 1g, Protein: 16g, Fat: 10g, Saturated Fat: 1g, Sodium: 145mg, Fiber: 1g, Sugar: 1g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Keto, Low Carb, Main dishes, Recipes
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