Cheese Taco Shells with Steak and Sour Cream
If you’re craving a carnivore-friendly version of tacos without the traditional tortillas, this recipe is for you! The taco shells are made from nothing but shredded cheese, cooked in a cast-iron pan and molded into a shell shape. Paired with juicy steak and creamy sour cream, this dish is the ultimate low-carb, high-protein meal that’s both satisfying and delicious. Let’s dive into the recipe:
Ingredients:
For the Cheese Taco Shells:
- 2 cups of shredded cheese (cheddar, mozzarella, or a blend of your choice)
- A pinch of salt (optional)
For the Steak Filling:
- 2 steaks (ribeye, sirloin, or flank steak, depending on preference)
- 1 tbsp olive oil or butter (for cooking)
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
For Toppings:
- 1/2 cup sour cream (for serving)
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for squeezing over the top)
- Salsa (optional, if you’re not sticking strictly to a carnivore diet)
Instructions:
1. Prepare the Cheese Taco Shells:
- Preheat your cast iron skillet over medium heat. If you’re using non-stick, any skillet will work.
- Shred your cheese finely for even melting. A mix of mozzarella and cheddar can give you a good balance of flavor and texture, but feel free to use your favorite cheese. Sprinkle a pinch of salt over the cheese if desired, but this is optional.
- Take about 1/4 cup of shredded cheese and place it in the hot skillet. Spread it into a thin, even layer. Allow the cheese to cook for about 2-3 minutes or until it starts to melt and turn golden around the edges.
- Once the cheese is fully melted and crispy, use a spatula to carefully lift it out of the pan and drape it over a wooden spoon handle (or a similar tool that’s round). The spoon will shape the cheese into a taco shell as it cools and hardens.
- Let the cheese cool for about 3-5 minutes until it holds its shape. Repeat this process until you’ve made 3-4 taco shells (or as many as you need).
2. Cook the Steak:
- Season the steaks with salt, pepper, and any optional seasonings like garlic powder and onion powder.
- Heat 1 tablespoon of olive oil or butter in a separate skillet over medium-high heat. Once hot, add the steaks to the pan.
- Sear the steaks on each side for about 4-6 minutes, depending on thickness and how you prefer them cooked (adjust the time for rare, medium-rare, or well-done).
- Once the steaks are done, remove them from the skillet and let them rest for a few minutes to retain their juices. After resting, slice the steak into thin strips or bite-sized pieces.
3. Assemble the Tacos:
- Take your cheese taco shells and carefully fill each one with the sliced steak. You can pack it as full as you like—there’s no such thing as too much steak here!
- Top each taco with a generous dollop of sour cream. If you’re not following a strict carnivore diet, a squeeze of lime juice or a sprinkle of fresh cilantro adds a bright and refreshing touch.
4. Serve and Enjoy:
- Serve your cheese taco shells filled with steak and topped with sour cream immediately. These are best enjoyed fresh while the cheese shells are still crispy, and the steak is hot and juicy.