Best Keto Mexican Shredded Chicken Tacos

This Keto Cinco de mayo meal is easy to prepare and packs a punch of flavor! The taco shell is made entirely from low moisture mozzarella cheese, melted over a pan until crisp. The combination of fried melted cheese and shredded chicken is what makes this Keto Cinco de mayo recipe a winner! This is a great dish to make for mid-week meals or fun party nights for kids or shared with friends. You can try varying the recipe and making them into quesadillas or roll the cheese tortilla into a burrito, the options and fillings are endless!

What kind of chicken can I use?

For this recipe, chicken breast is best as it shreds nicely. You can use rotisserie chicken, fresh chicken pan-fried or oven-roasted, or even frozen chicken breasts for convenience. Ensure they have fully thawed before preparing as per the pack instructions. You may also use boneless and skinless chicken thigh meat. For another recipe variation, try making with pulled pork or ground beef.

Can I make this recipe vegan?

This recipe is naturally gluten-free and can be made vegan by substituting the chicken for cauliflower florets or canned young/green jackfruit. The regular mozzarella can also be substituted with a plant-based mozzarella or simply use lettuce cups as an alternative.

What can I serve these Keto tacos with?

Serve these Keto tacos with finely shredded lettuce, tomato salsa, cilantro, guacamole, and/or sour cream.

How to store these tacos?

Store any leftover meat mixture and mozzarella shells in separate airtight containers in the fridge. To reheat the meat, simply microwave for a couple of minutes until piping hot. To reheat the taco shell, return to a non-stick pan, and dry fry for a minute or so.