Cheese Taco Shells

Ingredients & Substitutions

Here I explain the best ingredients for my cheese taco shells recipe, what each one does, and substitution options. For measurements, see the recipe card.

The Cheese

I usually use shredded cheddar cheese (preferably sharp cheddar for the best taco flavor!), because it melts into an even round and crisps well. Some notes on choosing what kind:

• Other firm cheeses that brown and crisp can work, too. Mexican cheese blend is my other favorite.
• I don’t recommend softer, high-moisture cheeses, like mozzarella, as they’re more likely to stay chewy instead of turning into a crisp shell.
• Use freshly shredded block cheese if you can. It melts most evenly. Pre-shredded works if that is what you have, though.
• Sliced cheese is okay, but not my favorite. Cheese taco shells aren’t as crispy with it, since piles of shreds tend to leave air pockets and slices don’t.

The Spices

While you can make these low carb taco shells with cheese alone, I prefer to add a dash of cumin and chili powder to add the warm, earthy flavor I associate with tacos.

You can also use my homemade taco seasoning for a more seasoned flavor, or a pinch of cayenne pepper for some heat. I don’t recommend too much of anything, so you don’t overpower the fillings.

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How To Make Cheese Taco Shells

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Form the cheese rounds. Arrange the shredded cheddar in circles on a parchment-lined baking sheet. I tidy the edges with my fingers, so thin stray pieces don’t burn before the centers crisp. Sprinkle the cumin and chili powder on top.
2. Bake until golden. The cheese taco shells are ready to shape when they’re bubbly all over and the edges look dark.
3. Set up the shaping stations while the cheese bakes. For each shell, balance a wooden spoon across two drinking glasses. Have every station ready before the pan comes out, because all the rounds need to be shaped during the same short window!
4. Cool briefly, then shape. Let the baked cheese rest until it’s firm enough to lift in one piece, but still flexible. Slide a large solid turner underneath (I like this one), then drape it over each spoon handle. If it tears, wait a few more seconds; if it starts cracking, shape it right away.
5. Let the shells harden. Leave them over the spoon handles for 5 minutes, until they hold their taco shape. They continue to crisp as they cool. Once they get crispy, fill and serve right away for the best crunch!

How To Fill Your Low Carb Taco Shells

These cheese taco shells are crispy, but wet fillings can still soften them, so I try to add wet toppings last, away from the bottom of the shell. Here are a few combinations that work especially well:

• Classic Taco Night – Fill them with ground beef cooked with my taco seasoning, then add shredded lettuce, tomatoes, sour cream, and guacamole.
• Shredded Meat Tacos – As long as you drain off excess liquid, these sturdy shells can handle juicy fillings like barbacoa beef (pictured above), shredded Mexican chicken, or Mexican chorizo. I love these with some taco slaw on top.
• Salsas & Toppings – Spoon on a little fresh tomato salsa (also above) or avocado salsa verde, then finish with cilantro, sliced jalapenos, or diced avocado.
• Taco Bowls – If you make the cheese taco shells extra large, you can use them as a crunchy bowl! When they are done in the oven, drape the cheese over upside down bowls instead of over a spoon. Then, whip up my easy taco salad, keto burrito bowl, or regular taco bowl, and fill the cheese shells with that!