Keto Chicken & Cheese Shell Tacos

Keto Chicken & Cheese Shell Tacos This fajita/taco marinade has been our favorite for years. We try to eat these cheese shell tacos once a week on Taco Tuesday. They are fun to make and the marinated boneless chicken taste even better with a quick sous vide and pan fry.

Author

Steve Adams

BBQ Pitmaster

Prep Time: 00:25

Recipe Time: 01:00

Temperature : 150F / 65.6C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
2. In a mixing bowl stir in balsamic, olive oil, tamari,, chili powder, cumin, onion and garlic, mix well.
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.
4. Marinate for 2-6 hours in the refrigerator.
5. Sous Vide the breast in 150 degree water for one hour.

Making The Cheese Shells

1. Preheat oven to 350 degrees
2. Full fat cheese works best for a crunchy shell.
3. 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.
4. Bake until golden brown, remove cheese shell and drape over a wooden spoon until it cools and sets.
5. This is how your shells should look.
6. 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.
7. 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.
8. Enjoy!