33+ Delicious Keto Chicken Taco Recipes You’ll Love

If you’re living the low-carb life but still crave bold, mouthwatering flavors, you’re in for a treat.

Tacos may traditionally come wrapped in carb-heavy shells, but that doesn’t mean you have to give them up—especially not when chicken is involved.

Welcome to the ultimate roundup of 33+ keto chicken taco recipes, where crispy lettuce wraps, melty cheese chaffles, and creative twists like zucchini boats and taco-stuffed avocados take center stage.

Whether you’re looking for a quick weeknight dinner, a meal prep solution, or a party appetizer with serious flavor, these low-carb chicken taco creations have you covered.

From soups to casseroles, crunchy bites to creamy dips, we’ve gathered the very best keto-friendly chicken taco recipes the internet has to offer—all in one delicious place.

Let’s taco ’bout eating good while staying in ketosis!

33+ Delicious Keto Chicken Taco Recipes You’ll Love

Who says eating keto has to be boring?

These 33+ keto chicken taco recipes prove that you can enjoy all the flavor, variety, and satisfaction of tacos without ever breaking your carb limit.

With so many unique and creative takes—from lettuce cups to casseroles, deviled eggs to cheesy chaffle sandwiches—you’ll never run out of inspiration for your next taco night.

Whether you’re meal prepping, cooking for the whole family, or just indulging in your taco obsession (guilt-free), these recipes deliver on flavor and fuel.

So go ahead—mix, match, and taco your way through the list.

Keto Chicken Taco Salad

This keto-friendly taco salad brings all the flavors of traditional tacos without the carbs. It’s a refreshing, crunchy, and satisfying dish that’s perfect for a low-carb meal.

The tender chicken is seasoned with classic taco spices and served on a bed of lettuce, topped with creamy avocado, shredded cheese, and a tangy sour cream dressing.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 cups lettuce, shredded (such as Romaine or iceberg)
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons salsa (sugar-free)
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shredded chicken and season with taco seasoning, garlic powder, onion powder, chili powder, salt, and pepper. Stir to coat the chicken evenly with the spices and cook for 5-7 minutes, until heated through and well-seasoned.
2. In a large bowl, place the shredded lettuce as the base of your salad.
3. Top the lettuce with the seasoned chicken, diced avocado, shredded cheddar cheese, and a dollop of sour cream.
4. Drizzle the salsa over the salad and serve with lime wedges for extra flavor.

This keto chicken taco salad is a versatile, low-carb meal that can easily be adapted with your favorite toppings.

It provides a delicious crunch and richness from the creamy avocado, balanced by the zest of taco-seasoned chicken. Whether as a quick weeknight dinner or a packed lunch, it’s a great way to enjoy taco flavors while staying on track with your keto diet.

Keto Chicken Lettuce Wrap Tacos

If you’re craving tacos but need to keep the carbs in check, these keto chicken lettuce wrap tacos are the perfect solution.

The fresh and crunchy lettuce leaves take the place of tortillas, offering a light but flavorful way to enjoy the delicious taste of tacos. With a savory chicken filling and a creamy avocado topping, these wraps are a fun, handheld meal.

Ingredients:

• 2 chicken breasts, cooked and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper (any color)
• 6 large butter lettuce leaves
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)
• 1/4 cup sour cream

Instructions:

1. Heat olive oil in a pan over medium heat. Add the diced chicken and season with cumin, paprika, chili powder, salt, and pepper. Stir-fry for 5-7 minutes, until the chicken is well coated in spices and heated through.
2. In the same pan, add the diced onion and bell pepper. Sauté for an additional 2-3 minutes, until the vegetables soften slightly but still retain some crunch.
3. Lay the butter lettuce leaves flat on a plate. Spoon the seasoned chicken and vegetable mixture evenly onto the lettuce leaves.
4. Top each taco with a few slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
5. Serve immediately and enjoy!

These keto chicken lettuce wrap tacos are both light and filling. The lettuce leaves provide a refreshing, crisp base that complements the seasoned chicken and the creamy avocado.

This recipe is a great way to enjoy all the familiar taco flavors without any of the guilt from traditional taco shells.

Spicy Keto Chicken Tacos with Cauliflower Tortillas

These spicy keto chicken tacos bring a little heat to your meal while keeping the carbs low. The chicken is marinated in a blend of spices and cooked until juicy, paired with cauliflower tortillas that are soft yet sturdy enough to hold all the taco fillings.

The tacos are topped with a refreshing cilantro-lime slaw for an extra burst of flavor.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• Salt and pepper to taste
• 1/2 cup shredded cabbage (for slaw)
• 1 tablespoon chopped cilantro
• 1 tablespoon sour cream (for slaw dressing)
• 1/2 cup cauliflower tortillas (store-bought or homemade)
• Lime wedges, for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss the chicken breasts in the marinade and let it sit for at least 30 minutes.
2. Heat a skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes per side, until fully cooked and browned. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
3. In a small bowl, mix shredded cabbage, chopped cilantro, and sour cream to create the slaw. Set aside.
4. Warm the cauliflower tortillas in a dry pan or microwave for a few seconds.
5. Assemble the tacos by placing the sliced chicken on the cauliflower tortillas and topping with cilantro-lime slaw. Serve with lime wedges for extra zest.

These spicy keto chicken tacos with cauliflower tortillas are a fantastic option for those looking for a low-carb alternative to traditional tacos.

The chicken’s bold spices and the fresh slaw create a perfect balance of heat and coolness, while the cauliflower tortillas bring a light, fluffy texture that’s surprisingly satisfying.

They’re a great way to spice up your taco night without breaking your keto routine.

Keto BBQ Chicken Tacos with Cheese Shells

For a savory, smoky twist on traditional tacos, try these keto BBQ chicken tacos with cheese shells. The crispy cheese shells are the perfect low-carb alternative to tortillas, and the BBQ chicken is sweet, tangy, and incredibly flavorful.

Add a crunchy slaw for a bit of freshness and texture, and you’ve got a taco experience that’s both satisfying and keto-friendly.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/4 cup sugar-free BBQ sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1 cup cabbage, finely shredded (for slaw)
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the shredded chicken with the BBQ sauce. Stir until the chicken is well-coated and set aside.
3. For the cheese shells, sprinkle 2 tablespoons of shredded mozzarella cheese and 1 tablespoon of shredded cheddar cheese onto the baking sheet, creating small circles. Bake for 5-7 minutes, or until the cheese has melted and is golden brown and crispy. Remove from the oven and let cool for a minute, then carefully shape each cheese shell around the edge of a cup or bowl to form a taco shape.
4. In another bowl, mix the cabbage, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to make the slaw.
5. Once the cheese shells have cooled and are set, fill each shell with BBQ chicken and top with a spoonful of slaw.
6. Garnish with fresh cilantro and serve immediately.

These keto BBQ chicken tacos with cheese shells are the perfect combination of sweet, savory, and crunchy. The cheese shells provide a satisfying texture while keeping carbs at bay, and the tangy slaw adds a refreshing crunch that complements the smoky chicken.

It’s a deliciously indulgent taco that doesn’t sacrifice flavor for low-carb needs.

Keto Chicken Taco Bowl with Cauliflower Rice

A taco bowl is a great way to enjoy all the flavors of a taco without the carbs from tortillas. This keto chicken taco bowl uses cauliflower rice as a base, which is a great low-carb substitute for traditional rice.

The seasoned chicken is piled on top of the cauliflower rice, then topped with fresh salsa, guacamole, and sour cream, creating a vibrant, satisfying bowl that’s perfect for any meal.

Ingredients:

• 2 chicken breasts, cooked and diced
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup cauliflower rice (store-bought or homemade)
• 1/4 cup salsa (sugar-free)
• 1/4 cup guacamole
• 2 tablespoons sour cream
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced chicken and season with taco seasoning, cumin, paprika, salt, and pepper. Cook for 5-7 minutes until the chicken is fully cooked and the spices are well-mixed.
2. In a separate pan, cook the cauliflower rice according to package instructions, or sauté in olive oil for 3-4 minutes until tender.
3. To assemble the taco bowl, place the cooked cauliflower rice at the bottom of a bowl, then top with the seasoned chicken, salsa, guacamole, and a dollop of sour cream.
4. Garnish with fresh cilantro and lime wedges for a burst of freshness.
5. Serve immediately and enjoy!

This keto chicken taco bowl with cauliflower rice is an excellent choice for a filling, healthy meal. The cauliflower rice mimics the texture of regular rice, and the flavorful chicken and creamy toppings add a satisfying balance of flavors.

It’s a low-carb option that doesn’t skimp on taste and is perfect for anyone on a keto or low-carb diet.

Keto Chicken Taco Skewers with Avocado Salsa

These keto chicken taco skewers are a fun and flavorful way to enjoy the tastes of tacos without the carbs. The chicken is marinated in a flavorful blend of spices, then grilled to perfection and served with a zesty avocado salsa on top.

Perfect for a summer cookout or a quick dinner, these skewers are as tasty as they are visually appealing.

Ingredients:

• 2 chicken breasts, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice (for salsa)

Instructions:

1. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Toss the chicken cubes in the marinade and let them sit for at least 30 minutes.
2. Preheat the grill or grill pan to medium heat. Thread the marinated chicken onto skewers, making sure they are evenly spaced.
3. Grill the chicken skewers for 4-5 minutes per side, until fully cooked and slightly charred.
4. While the chicken cooks, make the avocado salsa by combining diced avocado, red onion, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.
5. Once the chicken is done, remove it from the skewers and serve with the fresh avocado salsa on top.
6. Garnish with additional cilantro if desired, and serve immediately.

These keto chicken taco skewers with avocado salsa are a fun and fresh way to enjoy taco flavors in a healthy, low-carb format.

The grilled chicken is juicy and full of smoky spice, while the avocado salsa adds a creamy and tangy contrast. They’re perfect for a quick dinner or an impressive appetizer at your next gathering.

Keto Chicken Taco Casserole

This keto chicken taco casserole brings all the flavors of tacos into a cheesy, hearty, and comforting baked dish. The seasoned chicken is layered with cauliflower rice, melted cheese, and topped with all your favorite taco toppings, making it a perfect family-friendly meal for anyone on a keto diet.

It’s easy to make, flavorful, and filling.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 cups cauliflower rice
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup salsa (sugar-free)
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 cup diced tomatoes (optional)
• 1/4 cup chopped green onions (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until tender.
3. In a large bowl, mix the shredded chicken, salsa, taco seasoning, cumin, garlic powder, and sour cream until well combined.
4. In a greased casserole dish, layer the cauliflower rice first, followed by the seasoned chicken mixture.
5. Top the casserole with shredded cheddar cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Once done, remove the casserole from the oven and garnish with diced tomatoes (optional), chopped green onions, and fresh cilantro.
7. Serve hot and enjoy!

This keto chicken taco casserole is a satisfying and delicious meal that combines all the flavors of a taco in a warm, cheesy casserole.

The cauliflower rice acts as a perfect low-carb base, and the seasoned chicken is complemented by creamy sour cream and melted cheese. It’s a great dish for meal prep or to serve a crowd!

Keto Chicken Tacos with Creamy Jalapeño Sauce

These keto chicken tacos are bursting with flavor, thanks to a spicy, creamy jalapeño sauce that brings the heat! The chicken is marinated in a mix of taco seasonings, grilled, and topped with the creamy sauce, offering a perfect balance of spicy and cooling flavors.

This recipe is great for taco nights when you want something bold and different.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1-2 jalapeños, seeded and chopped
• 1 teaspoon lime juice (for the sauce)
• 1/4 cup chopped fresh cilantro
• 6 small lettuce leaves (for wraps)
• Sliced avocado (optional)

Instructions:

1. In a small bowl, combine olive oil, lime juice, taco seasoning, smoked paprika, salt, and pepper. Toss the chicken breasts in the marinade and let them sit for at least 30 minutes.
2. Heat a grill pan or outdoor grill over medium heat. Grill the chicken for 5-7 minutes per side until fully cooked and slightly charred. Slice the chicken into thin strips.
3. For the creamy jalapeño sauce, blend the sour cream, mayonnaise, chopped jalapeños, lime juice, and fresh cilantro in a blender or food processor until smooth.
4. To assemble the tacos, lay out the lettuce leaves and fill each with a portion of the grilled chicken. Drizzle the creamy jalapeño sauce over the chicken and top with sliced avocado if desired.
5. Serve immediately with extra cilantro on top for garnish.

These keto chicken tacos with creamy jalapeño sauce are the perfect combination of smoky, spicy, and creamy. The grilled chicken is full of flavor, and the jalapeño sauce adds a rich, creamy heat that elevates the dish.

Whether you’re hosting a taco night or just want a quick meal, these tacos will hit the spot!

Keto Chicken Taco Stuffed Avocados

If you love tacos but want to ditch the carbs, these keto chicken taco stuffed avocados are a great alternative.

The creamy avocado halves serve as the perfect vessel for the seasoned chicken, making it a fun and low-carb way to enjoy your favorite taco fillings. Top with a zesty lime crema for extra flavor and creaminess.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 ripe avocados, halved and pitted
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1/4 cup shredded cheddar cheese
• 1 tablespoon diced tomatoes (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shredded chicken and season with taco seasoning, garlic powder, cumin, salt, and pepper. Stir to coat the chicken and cook for 5-7 minutes until fully heated and well-seasoned.
2. While the chicken is cooking, prepare the lime crema by mixing the sour cream, lime juice, and chopped cilantro in a small bowl.
3. Slice the avocados in half and carefully remove the pit. Scoop out a small portion of the flesh from each half to create a cavity for the chicken filling.
4. Stuff each avocado half with the seasoned chicken, pressing gently to pack it in.
5. Drizzle the lime crema over the top of each stuffed avocado and sprinkle with shredded cheddar cheese. Garnish with diced tomatoes and extra cilantro if desired.
6. Serve immediately and enjoy!

These keto chicken taco stuffed avocados are a creamy and satisfying way to enjoy tacos without the carbs.

The avocado adds a buttery richness that complements the spicy chicken, while the lime crema provides a tangy, refreshing finish. It’s a quick and easy dish that’s perfect for lunch, dinner, or even a light snack.

Keto Chicken Taco Soup

If you’re in the mood for a comforting, low-carb meal, this keto chicken taco soup is the perfect solution. It’s a warm and hearty soup packed with all the flavors of tacos—tender chicken, zesty seasonings, and a rich broth—while keeping the carbs minimal.

Top it with sour cream, shredded cheese, and fresh cilantro for the ultimate cozy dish.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 4 cups chicken broth
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup sour cream (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the diced tomatoes, chicken broth, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine, then bring the soup to a simmer.
3. Add the shredded chicken to the pot and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the heavy cream and cook for an additional 5 minutes.
5. Ladle the soup into bowls and garnish with shredded cheese (if using), sour cream, and fresh cilantro.
6. Serve hot and enjoy the rich, comforting flavors!

This keto chicken taco soup is an easy, flavorful, and satisfying option for lunch or dinner. The creamy texture from the heavy cream and the seasoned chicken make every spoonful feel indulgent, while the fresh cilantro and sour cream add a touch of brightness.

It’s a perfect meal to enjoy on a chilly evening or to meal prep for the week.

Keto Chicken Taco Stuffed Zucchini Boats

For a fun twist on tacos, try these keto chicken taco stuffed zucchini boats. The zucchini serves as a low-carb “boat” filled with seasoned chicken, melted cheese, and all the taco toppings you love.

It’s a creative and healthy way to enjoy taco flavors while staying on track with your keto diet.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 large zucchinis
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons salsa (sugar-free)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the center to create “boats.” Place the zucchini halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
2. In a skillet over medium heat, combine the shredded chicken, taco seasoning, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Stir well to coat the chicken in the seasonings and cook for 5-7 minutes until heated through.
3. Fill each zucchini boat with the seasoned chicken mixture, pressing it down slightly to pack it in.
4. Sprinkle the shredded cheddar cheese over the chicken and bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
5. Remove from the oven and top with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro.
6. Serve immediately and enjoy!

These keto chicken taco stuffed zucchini boats are a fun, low-carb alternative to traditional tacos. The zucchini is tender and juicy, while the seasoned chicken and melted cheese provide that classic taco flavor.

The sour cream and salsa add a fresh, creamy touch, making this dish a well-rounded and satisfying meal.

Keto Chicken Taco Lettuce Cups with Guacamole

These keto chicken taco lettuce cups are an easy and fresh way to enjoy taco flavors without the carbs. Instead of tortillas, crunchy lettuce cups hold seasoned chicken, homemade guacamole, and a variety of toppings.

This recipe is perfect for a quick meal or as an appetizer for your next gathering.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 6 large butter lettuce leaves (or iceberg lettuce)
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/4 cup diced tomato
• 2 tablespoons chopped cilantro
• 1/4 cup shredded cheese (optional)
• Salsa (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shredded chicken, taco seasoning, cumin, paprika, salt, and pepper. Stir to coat the chicken and cook for 5-7 minutes, ensuring the chicken is fully seasoned and heated through.
2. While the chicken is cooking, prepare the guacamole by mashing the avocado and mixing in the lime juice, diced tomato, and chopped cilantro. Season with salt to taste.
3. Carefully separate the lettuce leaves and arrange them on a plate.
4. Spoon the seasoned chicken into each lettuce leaf, then top with a generous dollop of guacamole, shredded cheese (if using), and salsa (if desired).
5. Serve immediately and enjoy the fresh, flavorful tacos!

These keto chicken taco lettuce cups are light, fresh, and full of flavor. The crisp lettuce cups provide a refreshing contrast to the spicy, seasoned chicken and creamy guacamole.

They’re a perfect quick meal for lunch or dinner and a great option for those looking for a low-carb taco alternative.

Keto Chicken Taco Frittata

This keto chicken taco frittata combines all the best taco flavors into a comforting, egg-based dish that’s perfect for breakfast, lunch, or dinner.

The chicken is seasoned with taco spices and baked with eggs, cheese, and vegetables, creating a hearty and low-carb meal. It’s an easy one-pan dish that’s full of flavor and perfect for meal prep.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 8 large eggs
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onion
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa (sugar-free)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In an oven-safe skillet, heat the olive oil over medium heat. Add the diced bell peppers and onion, and sauté for 3-4 minutes until softened.
2. In a bowl, whisk together the eggs, heavy cream, taco seasoning, cumin, chili powder, salt, and pepper.
3. Add the shredded chicken to the skillet with the vegetables, stirring to combine. Pour the egg mixture over the chicken and vegetables, making sure everything is evenly distributed.
4. Cook on the stovetop for 2-3 minutes to set the edges of the frittata. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and the top is golden brown.
5. Remove from the oven and top with shredded cheddar cheese. Return the frittata to the oven for another 3-5 minutes, until the cheese is melted and bubbly.
6. Garnish with salsa and fresh cilantro, then slice and serve!

This keto chicken taco frittata is an easy, delicious way to enjoy taco flavors in a low-carb, egg-based meal. It’s perfect for breakfast, brunch, or even dinner.

The combination of seasoned chicken, vegetables, and cheese makes this frittata filling and full of flavor.

Keto Chicken Taco Pizza

If you’re craving pizza but need to keep things keto, this chicken taco pizza is the perfect solution. It features a keto-friendly cauliflower crust topped with seasoned chicken, salsa, cheese, and all the classic taco toppings.

It’s a fun and low-carb way to enjoy pizza with a taco twist!

Ingredients:

• 1 small cauliflower head (for crust) or 1 pre-made cauliflower pizza crust
• 2 chicken breasts, cooked and shredded
• 1/4 cup salsa (sugar-free)
• 1 tablespoon taco seasoning
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup sliced black olives
• 1/4 cup chopped cilantro
• 1 tablespoon sour cream (for drizzling)
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). If using a cauliflower head, pulse the cauliflower in a food processor until it resembles rice. Microwave the cauliflower rice for 5 minutes, then squeeze out excess moisture using a clean towel. Mix with 1 egg, 1/2 cup shredded mozzarella cheese, and seasonings to form a dough. Press the mixture into a pizza shape on a baking sheet and bake for 12-15 minutes until golden.
2. In a bowl, combine the shredded chicken, salsa, and taco seasoning. Stir until the chicken is well-coated in the sauce.
3. Once the crust is ready, spread the seasoned chicken mixture evenly across the crust. Top with shredded mozzarella and cheddar cheese.
4. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove the pizza from the oven and garnish with diced tomatoes, red onion, black olives, cilantro, and a drizzle of sour cream mixed with lime juice.
6. Slice and serve!

This keto chicken taco pizza brings together two favorite comfort foods—pizza and tacos—into a low-carb, cheesy delight.

The cauliflower crust provides a light base while the seasoned chicken and taco toppings make each bite flavorful and satisfying. It’s a perfect keto-friendly alternative for pizza lovers.

Keto Chicken Taco Eggrolls

These keto chicken taco eggrolls are a crispy, crunchy alternative to traditional eggrolls, with all the flavor of tacos!

Instead of using flour wrappers, this recipe wraps seasoned chicken and vegetables in egg roll wrappers made from almond flour, then bakes them to crispy perfection. Perfect for a low-carb appetizer or snack!

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 6 keto-friendly almond flour eggroll wrappers (store-bought or homemade)
• 1/4 cup sour cream (for dipping)
• Salsa (sugar-free, for dipping)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the shredded chicken and season with taco seasoning, cumin, chili powder, salt, and pepper. Stir to coat the chicken and cook for 5-7 minutes, until heated through.
3. Remove from heat and stir in the shredded cheddar cheese, allowing it to melt into the chicken mixture.
4. Lay out the egg roll wrappers on a flat surface and place a spoonful of the seasoned chicken mixture in the center of each wrapper. Add some shredded lettuce and diced tomatoes on top of the chicken.
5. Carefully roll up each wrapper, folding in the sides as you go, and seal the edges with a little water.
6. Place the eggrolls on the prepared baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
7. Serve with sour cream and salsa for dipping.

These keto chicken taco eggrolls are crispy, cheesy, and full of taco flavor.

They’re a fun and crunchy way to enjoy taco fillings while staying low-carb. Serve them as a snack, appetizer, or even a main dish for a taco night with a twist!

Keto Chicken Taco Salad with Cilantro Lime Dressing

This keto chicken taco salad is a fresh and vibrant dish packed with all the delicious taco flavors you love.

The seasoned chicken is paired with crisp lettuce, avocado, cheese, and a homemade cilantro lime dressing that perfectly complements the taco seasoning. It’s a satisfying, low-carb meal that works great as a lunch or dinner.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 4 cups mixed salad greens (e.g., romaine, spinach)
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup sliced black olives (optional)
• 1/4 cup fresh cilantro, chopped (for garnish)

For the Cilantro Lime Dressing:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, taco seasoning, cumin, and garlic powder. Stir well to coat the chicken, and cook for 5-7 minutes until the chicken is heated through and coated in the seasoning.
2. While the chicken cooks, prepare the cilantro lime dressing by whisking together olive oil, lime juice, fresh cilantro, apple cider vinegar, garlic powder, salt, and pepper in a bowl.
3. In a large bowl, toss the mixed salad greens, diced avocado, shredded cheese, diced tomatoes, and black olives (if using).
4. Add the seasoned chicken to the salad and toss again to combine.
5. Drizzle the cilantro lime dressing over the salad and garnish with fresh cilantro.
6. Serve immediately and enjoy!

This keto chicken taco salad is full of flavor, texture, and freshness. The taco-seasoned chicken provides a hearty base, while the creamy avocado, crunchy veggies, and zesty cilantro lime dressing add the perfect balance.

It’s a quick and healthy meal that’s ideal for anyone on a keto diet.

Keto Chicken Taco Skillet

The keto chicken taco skillet is a one-pan meal that delivers all the delicious flavors of tacos in a super easy and quick recipe.

With seasoned chicken, bell peppers, onions, and a sprinkle of cheese, this dish is perfect for a weeknight dinner when you want something satisfying and low-carb.

Ingredients:

• 2 chicken breasts, cubed
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream (for serving)
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook for 5-7 minutes until browned and cooked through.
2. Add the diced bell pepper and onion to the skillet and cook for an additional 3-4 minutes until softened.
3. Sprinkle the taco seasoning, cumin, chili powder, garlic powder, salt, and pepper over the chicken and vegetables. Stir well to coat everything in the spices and cook for 2-3 more minutes.
4. Sprinkle shredded cheddar cheese over the chicken mixture and cover the skillet with a lid. Cook for another 2-3 minutes until the cheese is melted and bubbly.
5. Remove from heat and serve with a dollop of sour cream and fresh cilantro for garnish.
6. Serve immediately and enjoy!

This keto chicken taco skillet is a flavorful and filling dish that’s perfect for a quick meal. The combination of tender chicken, sautéed vegetables, and melted cheese makes it both comforting and satisfying.

Plus, it’s all made in one pan for easy cleanup!

Keto Chicken Taco Lettuce Wraps with Avocado Salsa

These keto chicken taco lettuce wraps are a fresh and flavorful option for a light, low-carb meal.

The seasoned chicken is wrapped in crisp lettuce leaves and topped with a zesty avocado salsa, making these wraps both delicious and healthy. It’s a great choice for lunch, dinner, or a fun appetizer for taco night.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 8 large lettuce leaves (butter lettuce or iceberg work best)
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken, taco seasoning, cumin, chili powder, salt, and pepper. Stir to coat the chicken and cook for 5-7 minutes until fully heated and well-seasoned.
2. In a small bowl, combine the diced avocado, red onion, diced tomatoes, lime juice, and a pinch of salt. Mix gently to create the avocado salsa.
3. To assemble the wraps, place a lettuce leaf on a plate and spoon a portion of the seasoned chicken into the center. Top with a spoonful of avocado salsa.
4. Garnish with fresh cilantro and serve immediately.

These keto chicken taco lettuce wraps are a refreshing, low-carb alternative to traditional tacos.

The lettuce provides a crisp, light wrap for the seasoned chicken, while the creamy avocado salsa adds a burst of freshness and flavor. It’s a quick and easy meal that’s perfect for any keto-friendly diet.

Keto Chicken Taco Casserole

This keto chicken taco casserole is a cheesy, comforting, and low-carb twist on taco night.

With layers of seasoned chicken, cheese, sour cream, and cauliflower rice, it’s an easy and satisfying one-pan dish. Whether you’re feeding a family or prepping for the week, this casserole is sure to please.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 1/2 cups cauliflower rice (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup salsa (sugar-free)
• 1/4 cup diced tomatoes
• 1/4 cup sliced green onions
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add the shredded chicken and taco seasoning, cumin, chili powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the chicken is well-coated and heated through.
2. While the chicken cooks, prepare the cauliflower rice in a separate pan according to package instructions, or sauté fresh cauliflower rice in a pan with a little olive oil for about 5-7 minutes until tender.
3. In a large casserole dish, layer the cauliflower rice, followed by the seasoned chicken mixture. Spread sour cream over the chicken, then top with shredded cheddar cheese and diced tomatoes.
4. Bake the casserole for 20-25 minutes, until the cheese is melted and bubbly.
5. Remove from the oven and garnish with sliced green onions and fresh cilantro.
6. Serve hot and enjoy!

This keto chicken taco casserole is a perfect one-pan meal that’s easy to prepare, and it’s full of flavor.

The combination of taco-seasoned chicken, creamy sour cream, and gooey cheese over cauliflower rice gives you all the satisfaction of tacos with none of the carbs.

Keto Chicken Taco Bites

These keto chicken taco bites are bite-sized, crispy, and full of flavor. Using ground chicken or shredded chicken, you can create these little taco-inspired snacks that are perfect for parties, appetizers, or even a quick snack.

They’re low-carb, packed with protein, and easy to make!

Ingredients:

• 2 chicken breasts, cooked and shredded or 1 lb ground chicken
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced green onions
• Fresh cilantro for garnish
• 1/2 cup sour cream (for dipping)

Instructions:

1. Preheat your oven to 375°F (190°C). If using shredded chicken, skip this step. If using ground chicken, heat olive oil in a skillet over medium heat, add the ground chicken, taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, breaking up the chicken until it’s cooked through and browned.
2. If using shredded chicken, combine the cooked chicken with the taco seasoning, cumin, garlic powder, onion powder, salt, and pepper in a bowl.
3. Spoon the seasoned chicken mixture into small muffin tins (you can also use silicone molds), pressing them down slightly.
4. Bake in the oven for 12-15 minutes, until the chicken is firm and slightly golden on top.
5. Once the chicken bites are out of the oven, sprinkle with shredded cheddar cheese and return to the oven for another 2-3 minutes, until the cheese is melted.
6. Remove from the oven and top with diced tomatoes, green onions, and cilantro.
7. Serve hot with a side of sour cream for dipping.

These keto chicken taco bites are the perfect snack or appetizer that’s both fun and flavorful. The crispy chicken exterior and gooey cheese on top create a satisfying treat without the carbs.

Serve with a zesty dipping sauce, and you’ve got a crowd-pleasing low-carb option for any occasion.

Keto Chicken Taco Quesadillas (Using Fathead Dough)

This keto chicken taco quesadilla is a low-carb twist on the classic favorite, using Fathead dough for the tortilla.

Filled with seasoned chicken, cheese, and zesty taco spices, these quesadillas are crispy, cheesy, and perfect for anyone following a keto diet.

Ingredients for Fathead Dough:

• 1 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 large egg
• 3/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• Pinch of salt

For the Filling:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup sour cream (optional for serving)

Instructions:

1. Preheat your oven to 375°F (190°C). Begin by making the Fathead dough. In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together for about 30 seconds in the microwave. Stir well until smooth.
2. Add the egg, almond flour, baking powder, garlic powder, and salt to the melted cheese mixture. Stir until everything is combined and a dough forms.
3. Divide the dough into two portions. Roll each portion between two pieces of parchment paper until it forms a thin, tortilla-like shape.
4. Heat a skillet over medium heat and cook the dough pieces one at a time for 1-2 minutes on each side until golden and crispy.
5. While the dough is cooking, combine the shredded chicken, taco seasoning, cumin, and chili powder in a bowl.
6. Once the Fathead tortillas are ready, spread the seasoned chicken mixture evenly over one of the tortillas. Top with shredded cheddar cheese and diced tomatoes, then place the second tortilla on top.
7. Return the quesadilla to the skillet and cook on both sides until the cheese is melted and the quesadilla is crispy, about 3-4 minutes.
8. Remove from heat and slice into wedges. Serve with sour cream if desired.

These keto chicken taco quesadillas are a fantastic low-carb option that lets you enjoy all the flavors of tacos with a crispy, cheesy twist.

The Fathead dough provides the perfect “tortilla” that holds everything together, and the seasoned chicken filling makes every bite flavorful and satisfying. Perfect for a keto-friendly dinner or snack!

Keto Chicken Taco Stuffed Zucchini Boats

Skip the taco shells and stuff your favorite taco filling into tender zucchini boats for a low-carb, veggie-packed twist on tacos.

These keto chicken taco stuffed zucchini boats are cheesy, zesty, and surprisingly hearty, making them a perfect keto-friendly main dish.

Ingredients:

• 3 medium zucchinis
• 2 cooked chicken breasts, shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/2 cup sugar-free salsa
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup diced tomatoes
• 1/4 cup chopped green onions
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and use a spoon to scoop out the center, creating “boats.” Lightly season with salt and pepper.
2. Place zucchini halves on a baking sheet and drizzle with olive oil. Bake for 10 minutes to soften slightly.
3. Meanwhile, in a bowl, combine shredded chicken, taco seasoning, and salsa. Mix until the chicken is evenly coated.
4. Remove zucchini boats from the oven and stuff each with the seasoned chicken mixture.
5. Top each boat with shredded cheddar cheese and return to the oven for another 10–15 minutes, or until cheese is melted and bubbly.
6. Garnish with sour cream, diced tomatoes, green onions, and fresh cilantro. Serve hot.

These keto chicken taco zucchini boats are fun to eat and totally satisfying.

They bring all the taco goodness in a lighter, veggie-forward form, perfect for family dinners or meal prep.

Keto Chicken Taco Soup

Warm, creamy, and loaded with taco flavor, this keto chicken taco soup is the ultimate comfort food for chilly days—or anytime you’re craving something cozy and satisfying.

It’s creamy, spiced just right, and packed with shredded chicken and cheesy goodness.

Ingredients:

• 2 tablespoons butter
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 2 cooked chicken breasts, shredded
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon taco seasoning
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup diced tomatoes (optional)
• 1/4 cup sour cream (for serving)
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent (about 3–5 minutes).
2. Stir in shredded chicken, taco seasoning, cumin, and chili powder. Cook for 2–3 minutes.
3. Add chicken broth and diced tomatoes (if using). Bring to a simmer.
4. Lower the heat and stir in heavy cream and shredded cheese. Simmer gently until cheese is melted and soup is creamy.
5. Taste and adjust seasonings as needed.
6. Serve hot, topped with a dollop of sour cream and fresh cilantro.

This keto chicken taco soup is rich and flavorful, with all the comfort of a creamy soup and the zest of your favorite taco filling.

It’s fast to make and even better the next day.

Keto Chicken Taco Jalapeño Poppers

Spicy, cheesy, and perfect for parties or snacking, these keto chicken taco jalapeño poppers are filled with seasoned chicken and melted cheese.

They bring the heat and flavor without the carbs—and they disappear fast!

Ingredients:

• 10 large jalapeños, halved and seeded
• 1 1/2 cups cooked, shredded chicken
• 1 tablespoon taco seasoning
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup crumbled bacon (optional, for topping)
• Sour cream or guacamole, for dipping

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, taco seasoning, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper.
3. Stuff each jalapeño half with the chicken mixture and place on the prepared baking sheet.
4. Sprinkle with crumbled bacon if desired.
5. Bake for 15–18 minutes, or until jalapeños are tender and cheese is golden.
6. Serve warm with sour cream or guacamole for dipping.

These keto chicken taco jalapeño poppers are the ultimate spicy bite.

With gooey cheese, seasoned chicken, and the kick from jalapeños, they’re an addictive, crowd-pleasing keto snack.

Keto BBQ Chicken Taco Lettuce Cups

These BBQ chicken taco lettuce cups are a fun fusion of smoky, tangy BBQ flavors and classic taco spices—all wrapped in crisp, low-carb lettuce leaves.

It’s a bold, flavorful, and refreshing meal perfect for a light lunch or appetizer.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1/4 cup sugar-free BBQ sauce
• 1/2 teaspoon smoked paprika
• 8 large butter lettuce leaves
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup diced red onions
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice

Instructions:

1. In a skillet, heat olive oil over medium heat. Add shredded chicken, taco seasoning, smoked paprika, and BBQ sauce. Stir and cook until well coated and heated through, about 5–7 minutes.
2. Lay out the butter lettuce leaves and fill each with a spoonful of BBQ chicken mixture.
3. Top with shredded cheese, diced red onions, cilantro, and a squeeze of lime juice.
4. Serve immediately.

These lettuce cups are bright, bold, and bursting with flavor.

The sweet and smoky BBQ twist adds something unique to your typical taco night—all while staying keto-friendly.

Keto Chicken Taco Chaffle Sandwiches

Chaffles (cheese + waffle) are a keto staple—and when used as the “shell” for a taco sandwich, they’re a total game changer.

These keto chicken taco chaffle sandwiches are crispy, cheesy, and packed with savory taco goodness in every bite.

Ingredients for Chaffles (makes 4):

• 1 cup shredded mozzarella
• 2 eggs
• 1/4 cup almond flour
• 1/2 tsp baking powder
• Pinch of salt

For Filling:

• 2 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/4 tsp cumin
• 1/4 cup shredded cheddar cheese
• 1/4 avocado, sliced
• Sour cream and hot sauce (optional)

Instructions:

1. Preheat your waffle maker. In a bowl, whisk together all chaffle ingredients.
2. Pour about 1/4 of the mixture into the waffle maker and cook until golden and crispy. Repeat to make 4 chaffles.
3. In a skillet, heat olive oil and toss in shredded chicken, taco seasoning, and cumin. Cook until well coated and warmed through.
4. Assemble the sandwiches by placing chicken mixture and toppings (cheese, avocado, sour cream, etc.) between two chaffles.
5. Serve warm.

These chaffle sandwiches are crunchy on the outside, cheesy on the inside, and completely satisfying.

They offer a fun, keto twist on a taco handheld that’s perfect for lunch or a weekend treat.

Keto Chicken Taco Deviled Eggs

A fun and protein-packed spin on two favorites—deviled eggs and tacos!

These keto chicken taco deviled eggs are filled with creamy taco-seasoned yolks and topped with spiced shredded chicken. Perfect for appetizers, snacks, or party platters.

Ingredients:

• 6 hard-boiled eggs, halved
• 2 tablespoons mayonnaise
• 1 teaspoon taco seasoning (plus more for chicken)
• Salt to taste
• 1/2 cup shredded cooked chicken
• 1 teaspoon olive oil
• 1 tablespoon sour cream (optional)
• Sliced green onions or chopped cilantro (for garnish)

Instructions:

1. Remove yolks from hard-boiled eggs and place in a bowl. Mash yolks with mayo, taco seasoning, and a pinch of salt until smooth.
2. Spoon or pipe yolk mixture back into egg white halves.
3. In a small skillet, heat olive oil and toss in shredded chicken with a sprinkle of taco seasoning. Cook for 2–3 minutes to warm through.
4. Top each deviled egg with a small spoonful of the seasoned chicken.
5. Garnish with sour cream, green onions, or cilantro.

These taco deviled eggs are a bite-sized flavor explosion.

With the richness of deviled yolks and the bold taste of taco chicken, they make for an addictive, keto-approved snack or starter.