Caesar Salad Parmesan Tacos

Caesar Salad Parmesan Tacos are an elegant appetizer. “Taco shells” made of Parmesan cheese are stuffed with a light caesar salad.

Caesar Salad Parmesan Tacos - A great appetizer - Low Carb, Low Calorie - Pin it to your appetizer board

Caesar Salad Parmesan Tacos – If you want a wow appetizer, this is it.  I first made up this recipe last year for our Christmas Party.  I had seen Parmesan Crisps before but wanted to use them as a vessel for food.  So I thought about making them into the shape of a taco.  I was trying to channel my inner Top Chef and think about a “deconstructed Caesar salad”.  The little Parmesan taco vessel was the perfect way to accomplish that.

Caesar Salad Parmesan Tacos - A great appetizer - Low Carb, Low Calorie - Pin it to your appetizer board

This tantalizing little appetizer got rave reviews.  It is easy to eat with your hands, light but packed with flavor and some what of a novelty – a little whimsy.  I made the Parmesan tacos a couple of days before and stored them in an air tight container.  They held up really well.  Right before serving, I lightly dressed the salad and stuffed my tacos.

Caesar Salad Parmesan Tacos - A great appetizer - Low Carb, Low Calorie - Pin it to your appetizer board

The Parmesan tacos can be a little fiddly to make but once you get the hang of it, it goes really quickly.  I learned that I did not want to spread out the cheese.  I used a tablespoon and using a heaping amount for each one placed it onto my Silpat which was placed on a baking sheet.  Try to place it neatly together and press down every so lightly to compact them.  They will spread out when they melt.  I prefer mine with a little more color on them so I would cook them until they are just about to brown.  After you pull them out, leave them on the baking sheet for a minute or two.  You just want them to stiffen up enough so you can move them.  You do not want them to cool.  I then laid them on top of my rolling-pin and pressed down the sides lightly so they would form a taco.  Once fully cool and crisp you can move them to an air tight container.  Dazzle your friends and family with a touch of whimsy and make Caesar Salad Parmesan Tacos.

Caesar Salad Parmesan Tacos - A great appetizer - Low Carb, Low Calorie - Pin it to your appetizer board

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Caesar Salad Parmesan Tacos
Prep time: 
Cook time: 
Total time: 
Serves: About 30 tacos
  • 8 ounces grated Parmesan Cheese
  • 1 bag of romaine lettuce
  • 3 - 4 tbsp. Caesar Dressing (recipe below) or bottled light Caesar Salad Dressing*
Caesar Salad Dressing (Adapted from Rachael Ray Brutus Salad):
  • 2 garlic cloves, minced
  • ¼ cup lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • Dash of hot sauce
  • 2 tsp. anchovy paste
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. chicken broth or vegetable broth
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with Silpats or parchment paper. (I strongly recommend Silpat for this one)
  3. Place a rounded tablespoon of cheese on to the baking sheet being sure to place them at least an inch apart. Try to keep in a neat circle
  4. Bake for 5-6 minutes or until just turning golden brown.
  5. Let cool for 1 to 2 minutes on the baking sheet. You just need to be able to move them.
  6. Place them over a rolling-pin or something round. Allow to cool and crisp completely.
  7. Repeat with remaining cheese.
  8. Store in an air tight container.
For the dressing:
  1. I place all ingredients in a cruet and shake until emulsified.
To put taco together:
  1. Place lettuce into a bowl and pour a couple of tablespoons of dressing around the inside of the bowl. Toss salad.
  2. Stuff a small amount of salad into each taco shell and serve.
* I like to use Ken's Steak House Lite Caesar dressing. Before I shake it I will pour out about 1 tbsp. olive oil and replace it with water. You still get the same great flavor but just a little fewer calories.
Nutrition Information
Serving size: 1 taco Calories: 36 Fat: 2 grams/Carbs 1 gram/Fiber 0 grams/Protein 1 graim
Happy Healthy Eating,


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  1. Mackenzie says

    Love this; what a great idea! Can’t wait to try these! You are a featured favorite this week on Saturday Show & Tell on Cheerios and Lattes! We can’t wait to see what you’ve been up to with your family over Christmas! :)
    Mackenzie :)

  2. Misty Whitman says

    These look amazing! I make a different version that I call “reuben frica”. Swiss cheese cooked in a similar manner, with a bit of sour kraut, russian dressing, and my hubby likes a bit of turkey(instead of pastrami). Delish!

  3. says

    I will just love these special little Caesar Salad Parmesan Tacos. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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