Now hear me out…. this was incredibly good. Just had an itch for buffalo chicken dip and tacos, so, I just combined them both. You won’t believe how smooth and creamy this is. And if you cook the chicken just right, it’s nice and spicy as well. You got to make this one!
Start by seasoning up your chicken and getting it cooked in the air fryer. Don’t be shy to season your chicken well. Cook in the air fryer at 400 degrees for about 12-14 minutes (or 165 degrees internal).
While the chicken is cooking, get your softened cream cheese and cut into blocks. Add your 1 cup of cheese. We will wait on the chicken at this point.
Once your chicken is cooked, let it rest for 5 minutes. Slice your chicken up in small chunks and add to your bowl. Now add your buffalo sauce and mix well.
Get your low carb tortillas and put a good spoonful on each of them. Fold over and crisp up in a frying pan on med-high heat. Flip, and crisp up the other side.
Plate and enjoy. Add guacamole, sour cream, salsa… however you like to dress up your tacos! Hope you enjoy
Fried fish has never been easier. Choose the type of fish you want and follow this recipe and you will have great golden, crunchy fried fish. I was very impressed how this turned out. Used catfish because that’s what Kroger’s butcher had on hand. Threw them on some folio cheese wraps for fish tacos! Hope you enjoy.
1 bag Kroger pork rinds, spicy or mild or both
6 tbs almond flour
4 tbs coconut flour
3 oz shredded parmesan cheese
seasoning of choice
4-6 fish fillets (catfish)
I like to prepare the fish first. I took the fillets and quartered them to make them more taco friendly. You can do smaller nuggets or leave the fillet whole, any combination will work.
Prepare you batter station. In your mixer, add your pork rinds and blend down. Remove the lid, add your parmesan cheese, seasoning, and 6 tbs of almond flour and blend another 10 seconds or so. Pour contents into a batter friendly dish.
In a separate bowl, add your eggs and whip. I chose to add more seasoning here because I believe in flavor!! On a plate, dump out your coconut flour. Set up the station from left to right, fish —> coconut flour —-> egg —-> pork rinds.
Let’s get to battering. Add fish to the coconut flour and coat both sides really well. Dip in the egg and coat both sides in egg really good. Remove from the egg and let excess drip off. Immediately add to the pork rind mix. Pat down really good and flip. Ensure you have a nice even coating on your fish. Continue until you have completed all your fish.
When done battering, place fish in your pre-heated air fryer and air fry at 400 degrees for 14 minutes. If you have a rack system, you shouldn’t have to flip. If you don’t have racks, I suggest flipping at halfway to get both sides crispy. Just be careful flipping as your breading will want to pull off. Remove from the air fryer and rest for a few minutes. Plate, and enjoy!
So, if something is good, why change? Because you always want to improve right? Well this was a hit! You are going to want to make this one. And, the crema sauce, takes this to another level. Let’s see what we need here:
1 cup sour cream
2 jumbo avocados
1 bushel cilantro
4 (or more) fresh jalapenos
1 lime, fresh squeezed
Salt to taste
1 lb of fresh large shrimp
1 cup of coconut flour (you can use almond flour if you like) you can find it on Amazon here –> https://amzn.to/3kB1M9n
2 large eggs
1 cup of unsweetened coconut flakes
1 squeeze of coconut flavored sweet drops (this is the secret weapon) find on amazon here –> https://amzn.to/3iBlPTn
Folio cheese wraps (your tortilla replacement)
In your blender, place your avocado, sour cream, cilantro, salt, squeezed lime juice, and jalapenos. Mix in blender until crema is smooth. Remove lid, give it a good stir and taste. If you need more heat or more salt, add as needed. Place lid back on and mix again. Once nice and smooth, place in fridge while prepping the shrimp.
Peel, de-vein, and wash your shrimp. Set up your batter station with a bowl with your beaten egg, coconut flour, and coconut flakes. In your egg wash, squirt 1 squirt of the coconut sweet drops. This is very powerful so be careful here. This really helps add back in the sweet flavor of coconut the unsweetened coconut doesn’t have. Place your shrimp in the coconut flour first, then the egg, and lay on the coconut. Ensure both sides get coated evenly. Place on your air fryer rack. Repeat until all of your shrimp is battered. Insert racks into your pre-heated air fryer and cook for 12 minutes at 375 degrees. Once your time is up, remove and let rest.
Microwave your folio for 1 minute 45 seconds to get it good in crunchy. If you like it softer, go less. Of course add more time to get it even crispier. Enjoy!
These Keto tacos are super easy. You can make them with shredded cheese as well but using these Folio wraps, there is no mess. And you can get dinner done in a jiffy! They are super tasty and low carb making this a great Keto option for Taco Tuesday!
Folio cheese wraps
Protein (I chose leftover air fried chicken but taco meat fits perfectly here)
Any keto approved condiment you want to put on them, possibilities are endless
Remove your folio from the packaging and place on a plate with the bottom paper on. The cheese should be exposed facing up. Put in the microwave and microwave for 1 minute 30 seconds. If you want your “shell” soft, go about 1 minute. If you want it even more crunchy, keep adding time until you get it to the crispness you like.
Immediately after pulling from the microwave, shape your shell over something rounded. Your shell will need to cool down for a few minutes in order to harden. Find something in your kitchen, I used a rolling pin but I think a spatula would do just fine.
Once your shell has cooled and has hardened, place on your plate and get to work! Enjoy. Super simple didn’t I tell ya!
Your nutritional facts can be found on your folio packaging. What you dress your tacos with will determine the macro. Don’t be scared, drop me a comment below and let me know what you think. Who’s ready for super simple tacos?