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Keto Garlic Parmesan Chicken Tacos - Crispy, Cheesy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size strips
  • Fat: 2 tablespoons butter, 1 tablespoon olive oil (or avocado oil)
  • Garlic: 4–5 cloves, finely minced (or 1.5 teaspoons garlic powder in a pinch)
  • Parmesan: 2/3 cup freshly grated Parmesan cheese
  • Seasonings: 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon red pepper flakes (optional), kosher salt, black pepper
  • Creamy element: 1/4 cup heavy cream (or 2 tablespoons cream + splash of chicken broth)
  • Tortillas: 8–10 small low-carb or almond flour tortillas
  • Fresh: 1 cup shredded romaine or cabbage, 1/2 cup chopped parsley or cilantro
  • Toppings: 1/2 cup shredded mozzarella or more Parmesan, lemon wedges
  • Sauce (optional but great): 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon grated Parmesan, pinch garlic powder, salt, pepper

Method
 

  1. Prep the chicken: Pat the chicken dry. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, Italian seasoning, paprika, and onion powder. Set aside while you heat the pan.
  2. Heat the skillet: In a large skillet over medium-high heat, add olive oil. When shimmering, add the chicken in a single layer. Don’t crowd the pan.
  3. Brown for flavor: Cook 3–4 minutes per side until golden and nearly cooked through. Work in batches if needed. Transfer to a plate.
  4. Build the garlic Parmesan base: Lower heat to medium. Add butter to the same skillet. Stir in minced garlic and red pepper flakes (if using). Cook 30–45 seconds, just until fragrant.
  5. Make it creamy: Stir in heavy cream and bring to a gentle simmer. Sprinkle in half of the Parmesan. Whisk until slightly thick and smooth.
  6. Coat the chicken: Return chicken and any juices to the pan. Toss to coat in the sauce. Sprinkle in remaining Parmesan and a squeeze of lemon. Simmer 1–2 minutes until the sauce clings to the chicken. Adjust salt and pepper.
  7. Warm the tortillas: Heat low-carb tortillas in a dry skillet for 20–30 seconds per side until pliable and lightly toasted.
  8. Mix the optional sauce: In a small bowl, combine mayo, lemon juice, Parmesan, and a pinch of garlic powder. Season to taste. Thin with a few drops of water if needed.
  9. Assemble tacos: Layer shredded romaine or cabbage on each tortilla. Add a scoop of garlic Parmesan chicken. Top with mozzarella or extra Parmesan, fresh herbs, and a drizzle of the lemon-garlic mayo. Finish with a squeeze of lemon.
  10. Serve: Plate immediately while warm. Add extra red pepper flakes if you like a kick.