Keto Chicken & Cheese Shell Tacos

Ingredients for 2

• Two skinless chicken breast

• Full fat shredded cheese for taco shells

• Fajita/Taco Marinade

• 1 Tbsp balsamic vinegar

• 1 Tbsp olive oil

• 1 Tbsp tamari sauce soya sauce

• 1 Tbsp chili powder

• 1 tsp cumin

• 1/8 cup chopped onion

• 2 cloves garlic minced

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.

• Step 2

  In a mixing bowl stir in balsamic, olive oil, tamari,, chili powder, cumin, onion and garlic, mix well.

• 

  Step 3

  Place chicken in a ziplock bag, pour fajita marinade, burp the air out and seal the bag. Massage the bag to distribute the marinade evenly.

• Step 4

  Marinate for 2-6 hours in the refrigerator.

• 

  Step 5

  Sous Vide the breast in 150 degree water for one hour.

• Making The Cheese Shells

• Step 0

  Preheat oven to 350 degrees

• 

  Step 1

  Full fat cheese works best for a crunchy shell.

• 

  Step 2

  For each shell I use 1/4 cup of cheese. Place a piece of parliament paper on a cookie sheet and form a circle like this.

• 

  Step 3

  Bake until golden brown, remove cheese shell and drape over a wooden spoon until it cools and sets.

• 

  Step 4

  This is how your shells should look.

• Step 5

  When the chicken has finished cooking, remove from the bag and fry for a minute or two in hot oil, just long enough to carmelize the surface.

• 

  Step 6

  To Serve: Slice chicken into strips, lay in cheese taco shell and serve with sliced avocado, fresh salsa, grilled poblano peppers, queso fresco slices, shredded lettuce and full fat sour cream.

• 

  Step 7

  Enjoy!

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