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Chicken Tacos with Parmesan Shell

These Chicken Tacos served in Parmesan Shells satisfy your cheesy Mexican cravings!

Prep Time: 30 minutes

Cooking Time: 30 minutes

Serves: 4

Yield: 9 – 10 tacos



Parmesan Taco Shells:

  • 1 (5-ounce) container Frigo® Shredded Parmesan Cheese
  • 1 (5-ounce) container Frigo® Shaved Parmesan Cheese
  • 2 tablespoons taco seasoning

Chicken Tacos:

  • 1 1/2 pounds boneless, skinless chicken breast
  • 3 tablespoons vegetable oil
  • 2 tablespoons low sodium taco seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon Adobo seasoning
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 cup red cabbage, sliced thin
  • 1 cup carrot, sliced thin
  • ½ cup red onion, sliced thin
  • ½ cup fresh cilantro, de-stemmed and rough chopped
  • 1 Hass avocado, pitted, peeled and sliced thin
  • 1 lime, juiced
  • 1 (5-ounce) container Frigo® Crumbled Feta Cheese

Avocado Cream Sauce:

  • 2 Hass avocado, halved, pitted and peeled
  • ¼ cup Frigo® Whole Milk Ricotta
  • ¼ cup chopped red onion
  • ¼ cup fresh cilantro leaves, rough chopped
  • 1 lime, Juiced
  • 2 tablespoons mayonnaise
  • 2 tablespoons pickled jalapeños, optional
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin


Make Parmesan Taco Shells: Preheat oven to 325° F. Line 2 large baking sheet trays with parchment paper and lightly spray with cooking oil.

Spoon two tablespoon of Frigo® Shredded Parmesan Cheese into a small mound on the parchment lined baking sheet tray, then top with two tablespoons of Frigo® Shaved Parmesan Cheese. Finish with a pinch of taco seasoning, and then gently pat down each mound so it is flattened slightly.

Bake until golden brown, about 8 – 10 minutes.

Working quickly with a spatula, drape the cheese over the handle of a thick wooden spoon or an inverted cooling rack placed over two overturned cups and form into a shell shape. It will harden within 2 minutes. Transfer to a plate to cool completely. Repeat with remaining cheese to make more shells. After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 2 days.

Make Chicken Tacos: Season the chicken with 1 tablespoon vegetable oil, taco seasoning, ground cumin, Adobo seasoning, black pepper, and ground cinnamon.

In an oven-safe skillet, add 2 tablespoons vegetable oil over medium-high heat. Once hot, add the seasoned chicken. Reduce heat to medium and cook 4 – 6 minutes on each side or until golden brown and done. Remove from heat and allow to rest.

While chicken rests gently toss red cabbage, carrot, sliced red onion, ½ cup fresh cilantro, sliced avocado, lime and Frigo® Crumbled Feta Cheese together in a bowl. Season with salt and black pepper to taste. Set to side.

Make Avocado Cream Sauce: Combine two avocados, Frigo® Whole Milk Ricotta, ¼ cup chopped red onion, ¼ cup fresh cilantro leaves, juice of 1 lime, mayonnaise, pickled jalapeños, 1 teaspoon sea salt, garlic powder, and ground cumin in a food processor. Process until smooth. Taste and adjust seasoning. Transfer the sauce to a serving bowl and set aside.

To assemble the tacos, place the chicken in a Parmesan taco shell and top with chicken, vegetables, and avocado cream sauce. Enjoy!