Low Carb Tacos
Tacos are one of my all-time favorite foods. I usually make them with fresh corn tortillas, but this is a great low-carb taco version. My favorite version is a fish taco, which I make with salmon, but this is the beef version.
I’ve made these tacos with ground chicken, ground beef, and of course salmon or cod.
Prep Time: 15 minutes Cook time:5-10 minutes Serves: 2
1/2 Lb. Ground beef, cooked and drained of excess fat
2 T homemade or store bought Taco Seasoning (see homemade recipe below)
8 leaves Butter Lettuce
1/4 C Shredded Cheddar Cheese (or cheese of choice)
1 Avocado, diced
1/2 Red Onion diced or sliced
1/2 C Pico de Gallo or salsa
Cook ground beef in a skillet over medium-high heat until meat is thoroughly browned, chop and separate with a spatula as it cooks, adding in and mixing taco seasoning as meat cooks.
Tear off 8 lettuce leaves and place flat on a plate or platter.
When meat is cooked, drain off extra fat and divide between the 8 butter leaves, top with red onions, pico de gallo, avocado and cheese.
You can wrap the lettuce over the toppings, or just fold in half.
Taco Seasoning Recipe for Low Carb Tacos
1 Tbsp. Chili Powder.
1/4 tsp. Garlic Powder.
1/4 tsp. Onion Powder.
1/4 tsp. Crushed Red Pepper Flakes (optional)
1/4 tsp. Dried Oregano.
1/2 tsp. Paprika.
1 1/2 tsp. Ground Cumin.
1 tsp. Sea Salt.
mix well and store in an airtight container. I usually clean out an old spice bottle, dry it well and label as “taco seasoning.”
If you want something light and refreshing to drink with your tacos, this recipe would go great with Lemonade Sangria
Stay tuned for the first book in the Willa Friday Food and Wine Mystery series