Parmesan Crisp Caesar Salad Tacos

These low carb Parmesan shells are delicious and they come together in two minutes! Scroll down for the recipe!

Where can you buy Parmesan crisps?

Bristol Farms (carries store brand crisps)

Erewhon (carries store brand crisps)

Ralph’s (carries the PARMCrisp brand and Joyfull Bakery Original Parmesan Crisps)

Albertsons (carries the PARMCrisp brand)

Or make your own (Giada’s recipe)

12 Parmesan Crisps* (See where to buy above)

1 small head of Romaine lettuce

1/2 cup shaved Parmesan cheese

1/4 tsp kosher salt

1/8 tsp freshly ground pepper

1 blackened chicken breast, thinly sliced

Favorite Caesar dressing

Heat a large nonstick skillet over medium-low heat for one minute. Add 4 Parmesan crisps to the pan and allow to heat up for only about 1-2 minutes or until pliable. Remove one crisp at a time and carefully fold it into a taco on a counter or other cold surface. It will hold its shape in less than ten seconds so you need to work fast. Fold the remaining shells.
Add chopped lettuce, chicken, Parmesan, salt and pepper to a mixing bowl and toss with Caesar dressing. Add to tacos shells and enjoy!
** Store unused shells in an airtight container for up to one week. You can fill with any salad of choice. Get creative!