How to make low-carb chicken tacos

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Taco Tuesdays just got crazy (and low carb)! I love a good, crunchy taco more than just about anything. There's just something addictively satisfying about the crunch of the taco combine with meaty, spicy chicken, shredded lettuce and salsa. With the recipe below, you can have your crunchy taco shell and keep your taco dinner low carb at the same time. Winning!
Using cheese to make crunchy taco shells is pure genius. Who doesn't love cheese on their tacos, so how could anyone not love a taco shell that's made out of cheese? Add some shredded lettuce and spicy salsa, and you're in taco heaven.
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Cooktop Cove
Crunchy Low-Carb Chicken Tacos
8
10 minutes
15 minutes
25 minutes
2 boneless, skinless chicken breasts
2 cups chicken broth
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups shredded cheese
Salsa, for serving
Shredded lettuce, for serving
To cook the chicken, in a saucepan combine the chicken, broth, chili powder, salt and cumin and bring to a boil. Simmer until the chicken is cooked through, about 10 minutes.
While the chicken is cooking, make the taco shells. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Form the cheese into eight piles (about ¼ cup cheese each) on the prepared baking sheet with ample space between them for spreading.
Bake in the preheated oven for about 10 minutes, until the cheese melts and is bubbling and beginning to brown at the edges. Remove the pan from the oven and let the cheese rounds cool on the pan for about 30 seconds.
Balance a thick-handled wooden spoon (or another utensil) between two upside down glasses on the countertop. Drape the cheese rounds over the handle between the two glasses to form a taco shell shape. Let cool completely, about 5 minutes. You can either use several spoon/glasses setups or, alternatively, you can place a wire rack over the sink and drape the warm cheese rounds over the bars of the rack (so they hang below).
Once the chicken is cooked, remove the meat from the broth and place in a bowl. Shred the meat using two forks,
To serve, divide the meat among the taco shells and top with salsa and shredded lettuce.
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