Ingredients
For the Parmesan Taco Shells
- 2 cups (180 g) shredded parmesan cheese
For the Caesar Salad Filling
- 1 cup (93 g) shredded rotisserie chicken
- 2 cups (200 g) shredded romaine lettuce
- 3 tbsp Caesar dressing (or more as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Form Parmesan Circles: Divide the shredded parmesan cheese evenly into 6 portions (about 1/3 cup each). Place each portion on the baking sheet and spread into thin, flat circles roughly 5 inches in diameter.
- Bake Cheese Shells: Bake the cheese circles in the preheated oven for 8-11 minutes until melted and light golden brown on top.
- Cool and Absorb Oil: Remove the baked parmesan circles from the oven and let them cool for 1-2 minutes. Gently pat the surfaces with a paper towel to absorb any excess oil produced during baking.
- Shape Taco Shells: While still pliable but cool enough to handle, drape each cheese circle over a large bowl to form a taco shell shape. Allow them to cool completely so they harden and retain their shape.
- Prepare Caesar Salad Filling: In a large bowl, combine the shredded rotisserie chicken, shredded romaine lettuce, and Caesar dressing. Toss everything together evenly. Taste and add more dressing if desired.
- Assemble Tacos: Spoon about 1/4 cup of the prepared Caesar salad mixture into each parmesan taco shell. Optionally, garnish with extra parmesan cheese or additional dressing before serving.
Notes
- Use freshly shredded parmesan cheese for best melting and crispiness.
- The taco shells become brittle once cooled completely; handle gently to avoid breaking.
- Adjust the amount of Caesar dressing to your taste preference.
- These tacos are best enjoyed fresh for optimal texture.
- You can add extras like croutons or cherry tomatoes to the salad for variation.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
