Baked Salami Tacos
Baked salami tacos are a low-carb appetizer made by filling salami slices with a creamy mixture of softened cream cheese, diced bell peppers, and onions, then baking until the salami crisps up into edible taco shells.
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Baked salami tacos are a low-carb appetizer made by filling salami slices with a creamy mixture of softened cream cheese, diced bell peppers, and onions, then baking until the salami crisps up into edible taco shells.
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In a medium bowl, combine the softened cream cheese, diced red bell pepper, diced green bell pepper, and diced white onion. Mix until well combined.
Spoon a portion of the cream cheese mixture onto one half of each salami slice.
Fold the salami slices in half to create a taco shape, enclosing the filling.
Place the salami tacos on a baking sheet and bake in the oven until the salami is crispy and the filling is heated through.
Remove from the oven and serve immediately.
Store cooled tacos in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5 minutes to restore crispness.
Yes. Prepare the filling and stuff the salami slices up to 2 days ahead, refrigerate covered, then bake when ready to serve.
Bake until the salami edges begin to curl and crisp, usually 12–15 minutes at 400°F. The filling should be warm and the salami lightly browned.
Use softened mascarpone, ricotta, or a dairy-free cream cheese alternative. Adjust consistency with a splash of milk if needed.
Yes. Diced zucchini, jalapeños, mushrooms, or spinach work well. Keep pieces small and drain excess moisture from wet vegetables before mixing.
Yes. This recipe is naturally low-carb and keto-friendly, with minimal carbs per serving from the vegetables and cream cheese.
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