Keto Grain-free Soft Tortilla Tacos


You’ve told me that some of the keto recipes I’ve shared with you use some  ingredients that you don’t have access to. So, I’ve simplified it today. You should have access to every single ingredient for these keto and grain-free tortillas, including all of the keto sauces, keto taco meat seasonings and toppings to go along with it.



As a grain-free, keto gal (corn is a grain, too!), the thought of scooping copious amounts of taco meat on a soft tortilla is a distant memory. Taco salads don’t count. A taco salad is not a taco. It may taste like a taco, it may smell like a taco, but without a tortilla it is not a taco, it’s a salad.


3.4 from 5 reviews
Keto Grain-free Soft Tortilla Tacos
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto
Prep time:  15 mins Cook time:  20 mins Total time:  35 mins
Serves: 6

3-Ingredient corn-free, low-carb, keto soft tortillas stuffed with taco meat, zucchini salsa and MCT guacamole.

Ingredients

Per Tortilla (multiply for how many tortillas you want to make)
2 egg whites
pinch cream of tartar
pinch lime zest
Taco Beef
1 lb. grass-fed ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon sea salt
Zucchini Salsa
1 tomato, diced
¼ cup diced zucchini
2 tbsp fresh cilantro, chopped
1 green onion, sliced thin
½ lime, juiced
1 teaspoon avocado oil
½ teaspoon sea salt
⅛ teaspoon cayenne
MCT Guacamole
1 avocado
1 tablespoon MCT oil
1 tablespoon apple cider vinegar
½ teaspoon dried oregano
¼ teaspoon sea salt
pinch vitamin C crystals, optional
Optional Toppings
Sliced olives
Iceberg
Cilantro
Yellow bell pepper
Avocado

Instructions

For the grain-free soft tortillas: Add a drizzle of avocado oil to your cast iron pan and heat over medium for 1-2 minutes. Meanwhile, whisk egg white, cream of tartar and lime zest. Pour into preheated pan, roll around until circular. Cover pan with a lid and cook for 2-3 minutes. Remove cover, flip and cook another 2-3 minutes, no cover. Fold in half and remove to a cooling rack. Repeat until you’ve made enough tortillas to make you happy.
For taco beef: add all ingredients to a pan and saute until beef is fully cooked through.
For zucchini salsa: add all ingredients in a bowl. Toss to combine and set aside.
For MCT guacamole: add all ingredients into the jug of your blender and pulse quickly, until chopped and combined. Or, mash in a bowl.
To assemble tacos: hold tortilla in the palm of your hand and fill starting with taco meat. Enjoy!

Notes

Avocado oil: if you don’t want to use avocado oil to fry with, leaf lard works great, or coconut oil.

Cast iron pan: I used a 10-inch cast iron pan that I’ve had for 8 years and I love to pieces.

Vitamin C crystals: are used to prevent the avocado from browning. Works like a charm
View Nutrition Information (once on page, scroll down)

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