food and drink

Here Are 22 Keto Recipes That Will Feed Your Latino Soul

So you’re trying out a ketosis diet? Welcome to your Latinx elevated palette salvation. Given that everyone and their mother (including mine) are swearing by this diet, we asked for their favorite recipes. You can stop scrolling through searching keto recipes for the versions of pandemono, arroz con pollo y tortilla española.

We’ve got you.

1. Chorizo Cauliflower

“Paleo Chorizo Cauliflower by Worthy Pause.” Digital Image. Worthy Pause. 19 April 2018.

Basic rules of keto are:

  1. High protein
  2. High fat
  3. Low carbs

So, instead of using regular arroz, try pan-frying cauliflower rice instead. Sure, you can buy this at almost any grocery store these days, but you can also just blend a head of cauliflower for ~8 seconds and it’s cheaper. 😉

2. Instant Pot Chicken Paella

“rice with chicken and asparagus in a skillet” Digital Image. The Castaway Kitchen. 19 April 2018.

The fam swears by cauliflower rice, what can I say? Here’s the instant pot way to make this, broken down into different waves. Just cook each wave until tender and add the next in:

  • 1 sweet onion
  • 3 slices bacon (sugar free, nightshade free)
  • 3 medium carrots
  • 1 stalk rhubarb (about a cup diced)
  • 4 garlic cloves
  • 2 bay leaves
  • 3lbs boneless skinless chicken thighs
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1 tbsp (scant) celery salt
  • 1 tbsp garlic powder
  • 1 tbsp dried herb blend (compliant Italian seasoning: oregano, thyme, rosemary)
  • 1 tsp turmeric

Now just cook 2 bags frozen cauliflower rice on low for 3 minutes and TADA!

Adapted from The Castaway Kitchen

3. Fathead Nachos

“Fathead Nachos.” Digital Image. Ditch the Carbs. 19 April 2018

You’re making these nachos yourself:

  1. Mix 3/4 cup of shredded/grated cheese and 1/3 cup almond flour/meal in a microwaveable bowl. Add 2 tbsp cream cheese. Microwave on high for 1 minute.
  2. Stir then microwave on high for another 30 seconds. Remove and stir again. Add an egg, salt, and 1 tsp cumin, 1 tsp coriander and pinch of chili powder. Mix.
  3. Place the pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle. Remove the top baking paper/parchment.
  4. Slide the baking paper/parchment with the Fat Head pastry, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until browned on the top. Flip the pastry over (onto baking paper/parchment) and brown the other side.
  5. Once cooked, remove from the oven and cut into tortilla chip triangle shapes. Bake again at 425F for 3 – 5 minutes.

While cooking, make some meat sauce using ground beef, a can of diced tomatos, chili powder and tomato paste. You got this.

Adapted from Ditch the Carbs.

4. Low Carb Tacos with Cheese Taco Shells

“Have a low carb taco night with these cheese taco shells made from baked cheddar cheese formed into the shape of a taco! Stuff your low carb taco with ground chorizo and ground beef cooked in Rotel and topped with diced avocado and sour cream.” Digital Image. Homemade Interest. 19 April 2018.

This is the best hack of all time.

  1. Preheat oven to 350F.
  2. On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of shredded cheese 2 inches apart (in a circle shape). Press the cheese down lightly so it makes one layer.
  3. Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
  4. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups to make a rigid upright taco shell shape.
  5. Let cheese cool completely then remove.
  6. While you continue to bake your cheese taco shells place the ground beef and ground chorizo in a skillet over medium high heat cooking until it is completely cooked through.
  7. Drain the grease from the meat and then add a can of RO*TEL , cumin, and chili powder.
  8. Simmer for 5 minutes then salt to taste.
  9. Add meat to taco shells and top with your favorite taco toppings.

Adapted from HomemadeInterest.com

5. Spaghetti Squash Burrito Bowl

“Spaghetti-Squash-Burrito-Bowls” Digital Image. I Breathe I’m Hungry. 19 April 2018.

Meet nature’s spaghetti if you haven’t already. The fam swears by this one.

  1. Preheat the oven to 375°F and line a cookie sheet with foil OR fill a 9 x 13” glass baking dish with about an inch of water.
  2. Wash the spaghetti squash and then slice off the stem at the top. Cut the squash in half lengthwise and then use a spoon to scrape out the seeds and the darker yellow strands that the seeds are attached to.
  3. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet/dish. Roast in the oven for 30-45 minutes. You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
  4. While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté a sliced red onion for a few minutes and then add a chopped red pepper and 2 chopped jalepeños. Sprinkle with salt & pepper and cumin and cook to desired softness (6-7 minutes)
  5. When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
  6. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (1/2 can black beans, 1 cup corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with shredded cheese.
  7. Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!

Adapted from Making Thyme for Health.

6. Keto Lime Creamsicles

“Keto Lime Creamsicles” Digital Image. Elena’s Pantry. 19 April 2018

As if there wouldn’t be a sweet tooth recipe!? Here’s how:

  1. Blend a can of full fat coconut milk, 1 avocado, 1/2 cup lime juice, 1/4 tsp vanilla stevia, 1/8 teaspoon vanilla powder.
  2. Pour into popsicle molds.
  3. Freeze 4 hours.
  4. Slurp away.

Adapted from Elena’s Pantry.

7. Grain Free Tortillas

“There’s a reason I called these http://meatified.com grain free tortillas foolproof: the dough comes together in a flash. This will be your new favorite recipe for tacos & more!” Digital Image. Meatified. 19 April 2018.

If you haven’t heard of cassava flour yet, best stock up. Make these like your usual tortilla but instead use this:

  • 1 cup cassava flour
  • 3 tbsp cold pork lard
  • dash of sea salt
  • 1/2 cup cold water

Just process it all together, divide the flour into six portions, press and flash fry. Voila!

Adapted from Meatified.com.

8. Chicken Salsa Verde Tacos with Lime Pickled Red Onion

“These Chicken Salsa Verde Tacos from http://meatified.com are totally AIP & allergy friendly, although you’d never guess it. These nightshade free tacos will please a crowd!” Digital Image. Meatified. 19 April 2018.

Alright, got those grain-free tortillas? We’ll make this easy.

  1. First pickle your onions by pressing a 1/2 cup of finely sliced red onion into a jar. Add the juice of 3 limes and let sit while you do the rest (at least 15 minutes).
  2. Then, sizzle up some shredded chicken, green onion salsa verde and chicken broth in a small pot.
  3. Assemble and enjoy.

Adapted from Meatified.com.

9. Beef Tacos

“Paleo Mexican Beef Tacos.” Digital Image. Paleo Flourish. 19 April 2018

This recipe is already in our blood, but here it is anyway:

  1. Saute a diced onion in 1 tablespoon of coconut oil until the onions turn translucent.
  2. Add in 1 lb ground beef and sauté until the beef is pretty much cooked. Use a spatula to stir the beef to ensure it doesn’t clump together. Pour out any excess water.
  3. When the beef is pretty much cooked, add in:
    • 1 can diced tomatoes
    • 1 diced bell pepper
    • 1 diced jalapeño
    • 2 cloves minced garlic
    • 1 Tbsp cumin powder
    • 1 Tbsp paprika
    • 1 Tbsp dried oregano
    • 1/4 tsp chili powder
    • salt and pepper to taste
  4. Cook until the tomatoes are soft.
  5. Garnish with cilantro and serve with lettuce wraps or by themselves.

Adapted from Paleo Flourish.

10. Crockpot Paleo Pork Carnitas Recipe

“Crockpot Paleo Pork Carnitas Recipe #paleo https://paleoflourish.com/crockpot-paleo-pork-carnitas-recipe” Digital Image. Paleo Flourish. 19 April 2018.

May lettuce cups always be a part of our lives. Amen.

  1. Mix this together:
    • 2 Tablespoons of olive oil
    • 1 Tablespoon of dried oregano
    • 1 Tablespoon of lime juice
    • 1 Tablespoon of cumin powder
    • 1 Tablespoon of chili powder
    • 1 Tablespoon of paprika
    • 1/4 cup orange juice  (optional)
    • 1 medium onion , chopped
    • 6 cloves of garlic, minced
  2. Place 2 lbs of boneless pork shoulder into a slow cooker, pour the mixture in and rub.
  3. Set the slow cooker to cook for 8 hours on low heat.
  4. When it’s ready, remove the meat and any onions from the slow cooker.
  5. Shred the meat and season with extra salt to taste.
  6. Enjoy with the lettuce wraps, lime wedges, and chopped cilantro.

Adapted from Paleo Flourish.

11. Cuban Picadillo Quesadillas

“picadillo quesadillas” Digital Image. Skinny Taste. 19 April 2018.

If you’re craving quesadillas, get the low-carb tortillas (or make those grain-free cassava flour tortillas) and make these your only carbs today.

Just brown 1.5lb lean ground beef on high heat and season with salt and pepper. Once cooked through, drain the juice from the pan. Then add all of this and simmer for 20 min:

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 pepper, finely chopped
  • 2 tbsp cilantro
  • 4 oz (1/2 can) tomato sauce (I like Goya, check label for Keto)
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado (capers or green olives would work too)

Cuban picadillo + Mexican quesadilla= drool city.

12. Slow Cooker Chile Verde

“slow cooker chili verde” Digital Image. A Girl Worth Saving. 19 April 2018.

Guys this is so easy. Just add all this to a slow cooker and cook on high for six hours.

  • 2 cups beef broth
  • 1 tbsp dried cilantro
  • 1 tsp cumin
  • 2 tsp sea salt
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 3/4 lb Anaheim chilies remove seeds and finely dice
  • 2 jalapenosremove seeds and dice
  • 1 medium oniondiced
  • 6 cloves garlicminced
  • 1 1/2 lbs diced Pork tenderloin

Shop This Keto Friendly T-Shirt For $24.99!

Adapted from AGirlWorthSaving.net.

13. Tortilla Española

“Paleo Spanish Omelette Recipe #paleo https://paleoflourish.com/paleo-spanish-omelette-recipe” Digital Image. Paleo Flourish. 19 April 2018.

To make this keto-friendly, we have to pull out the papas. :'( No te preocupes, there is cauliflower rice, and this satisfies that craving.

  1. Preheat oven to 350 F.
  2. Sauté two diced bell peppers and 1 diced onion with 3 Tbsp olive oil. Season with salt and pepper to taste. Parboil 1/2 head cauliflower florets – boil for 2 minutes and drain immediately.
  3. Mix this in a bowl:
    • sautéd vegetables
    • 8 medium eggs, whisked
    • 1/4 cup coconut cream
    • 4 Tablespoons parsley, chopped
    • Salt and pepper, to taste
  4. Pour the mixture into a greased 9-inch by 9-inch (23-cm by 23-cm) square baking dish.
  5. Make sure the spread the vegetables (especially the cauliflower) out carefully.
  6. Bake for 20 minutes until the eggs are soft but set.

Adapted from Paleo Flourish

14. Paleo Tamales

“Paleo Tamales” Digital Image. Paleo Cupboard. 19 April 2018.

Sad news: masa isn’t the most keto-friendly (beware of the carbs). Make your tamales como siempre but instead swap out your masa dough with this:

  • 4 cups almond flour
  • 1 tsp. sea salt
  • 4 Tbsp. cold lard/bacon fat
  • 1/4 cup beef or chicken broth

Just mix it all together in a bowl and set aside for ten minutes before beginning to form your tamales.

Adapted from Paleo Cupboard.

15. Low-Carb Tortilla Chips

“Low Carb Tortilla Chips (Keto, Gluten-free)” Digital Image. Wholesome Yum. 19 April 2018.
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together:
    • 2 cups almond flour
    • 1/2 tsp chili powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin
    • 1/4 tsp paprika
    • 1/4 tsp sea salt
  3. Add an egg and mix using a hand mixer, until a crumbly dough forms.
  4. In a small bowl, microwave 1/2 cup shredded mozzarella until it’s melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it’s fully mixed, you can reheat it for 15-20 seconds again before kneading more.
  5. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16″ thick.
  6. Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.

Adapted from Wholesome Yum.

16. Low Carb Lasagna Stuffed Peppers

“Low Carb Lasagna Stuffed Peppers – 7 Ingredients (Gluten-free) – This easy, gluten-free, low carb stuffed peppers recipe is like a cheesy ground beef lasagna packed into sweet bell peppers. The low carb lasagna ever!” Digital Image. Wholesome Yum. 19 April 2018.
  1. Preheat oven to 375 F. Line a baking sheet.
  2. Chop off the tops and scoop out the innards of 6 bell peppers. Hack: thinly slice off a bit of the bottom so it stands up straight.
  3. Make a meat suace by heating 1.5lb ground beef & 4 cloves garlic minced on medium-high heat. Stir in marinara sauce and 1 tbsp Italian seasoning
  4. Layer 1-2 Tbsp each of meat sauce, ricotta cheese, and shredded mozzarella cheese.
  5. Bake for 30 minutes with a aluminum foil tent over the peppers. Remove foil and bake 10 more minutes to brown the cheese.
  6. EAT.

Adapted from Wholesome Yum.

17. Jalapeño Poppers

“Jalepeño Poppers Recipe.” Digital Image. Dr. Axe. 19 April 2018

What’s low-carb, high fat and wrapped in bacon? 😛

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a medium-sized bowl add and mix:
    • ½-1 cup goat feta
    • ½-1 cup shredded goat cheese
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon oregano
    • salt and pepper to taste
  3. Using your hands, fill each halved jalapeño with the cheese mixture.
  4. Wrap jalapeño with turkey bacon and place on baking sheet.
  5. Bake for 20 minutes.

Adapted from Dr. Axe.

18. Crucial step: follow @ketokouplenyc to get their pandebono recipe!

@ketokouplenyc / Instagram

They’re the inspo we all need to know that si se puede.

Caption: “Tonight’s Dinner: Shirataki “Rice”, marinated chicken and keto “pan de bono”! ??? Seasoned the rice with Goya sazon to give it an authentic yellow color and Latino flavor and it was delicious! The “pan de bono” is our own recipe based on traditional Colombian preparation– it includes only keto friendly ingredients! Be sure to keep an eye on our page– we’ll be releasing a recipe video soon ??”

19. Almond Flour Bread Cubano

@ketokouplenyc / Instagram

The bread is crucial. You can do the rest.

  1. Preheat oven to 375 F
  2. Beat in 1/4 tsp cream of tartar with 6 large egg whites until soft peaks are formed.
  3. In a food processer combine:
    • 1/3 of mixture
    • 4 Tbsp melted butter
    • 1.5 cup almond flour
    • 3 tsp baking powder
    • 1 pinch salt
  4. Add remaining  2/3 of egg mixture and gently process. DON’T OVERMIX.
  5. Pour into a buttered bread pan and bake for 30 minutes

Caption: “First Almond Flour Bread/ Almond Flour Crouton Success!! ?? Used this recipe on KetoConnect ( https://www.ketoconnect.net/recipe/best-keto-bread/ )Forgot the butter for this attempt, but it still turned out pretty good. We’re excited about being able to include a bread substitute into our daily regiment.”

Adapted from KetoConnect.net

20. Low Carb Tortilla Pizzas

@ketokouplenyc / Instagram

Because cauliflower crust is just too extra to make (trust).

Caption: “Woo lawd ? Yesterday we truly finessed two precious lil keto pizzas. The first was Jons— a little sauce, mozzarella, fresh basil and chicken breast. The second was mine— a little sauce, gouda, sausage, basil, and swiss chard. #keto #latinoketo”

And then another comment: “**ALL ON LOW CARB WRAPS OF COURSE**”

21. Chicken & Egg Salad Burritos

@ketokouplenyc / Instagram

This couple is goals. ATTN: Goya Sazon is keto-friendly!

Caption: “#missionwraps new, lower carb wraps are a godsend! They kill our craving for carbs while only being 4 TOTAL NET CARBS!!! They’re perfect for our chicken ‘n’ egg salad lunch wraps– shredded chicken, boiled eggs (chopped), onion, paprika, Goya Sazon, black pepper, brown mustard and a neat little chiffonade of some spring greens ? It’ll make your tummy haaaaappy ??”

We leave you with these amazing platters of food from real live people as your inspo.

@ketokouplenyc / Instagram

If I can eat that much avocado per meal, I’m here for it.

Caption: “Another finessed #latinoketo meal ? #miraclerice “chicken fried rice” seasoned with @goyafoods sazon, chicken seasoned with adobo and cilantro, fresh aguacate AND authentic Chilena pebre made by the mystical hands of Mama Leyton herself ???”

These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

food and drink

These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

People have come up with a lot of ways to substitute for corn, whether that be allergies, Paleo or Keto diets, or to pack more veggies and nutrients into your life. That said, we do endorse finding ways to spice up your favorite Mexican dishes for whatever reason! Check out these ways to make taco shells.

1. Plantain Shell Tacos

taco shells

CREDIT: “Grain-free Taco Shells.” Digital Image. Whole New Mom. 23 April 2018.

This is genius and I want to kiss the hands who first made this plantain taco a reality. Just preheat your oven at 300 F while you blend all of this:

  • 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
  • 1/2 cup avocado oil
  • 1 teaspoon freshly-ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed

Then, use an ice cream scoop to scoop the mixture onto a pan and bake for 25 min. Remove and let cool for a min. Put each one back in the oven, but lay them so that the ends fall through the oven rack slots, forming a taco shape. Cook until done and eat!

2. Healthy Zucchini Soft “Taco” Tortilla Shells

CREDIT: “Healthy Zucchini Tortillas Recipe or Zucchini Soft Taco Shells Recipe | @whiteonrice.” Digital Image. White On Rice Couple. 23 April 2018.

Ingredients:

  • 4 cups (950ml) zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup (120ml) grated parmesan cheese
  • 1/4 cup (60ml) bread crumbs
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
  3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
  4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Adapted from White On Rice Couple.

3. Stuffed Taco Shells

CREDIT: “If you love easy, delicious dinner ideas, these Stuffed Taco Shells are for you! Plus, prep them in advance and freeze the shells for a later meal. Great for new moms too!” Digital Image. Shugary Sweets. 23 April 2018.

If you know how to make Italian Stuffed Shells, and you know how to make tacos, you’ve got this in the bag. Just stuff these shells with picadillo, corn, black beans and top with a lot of shredded cheese. Then, just bake at 350 F for 45 minutes.

Pro tip: Make a ton of these in advance and just freeze in a ziplock bag!

Adapted from Shugary Sweets.

4. Bacon Shells

CREDIT: @amybwall / Pinterest

Alright, you guys. Bake three slices of overlapping bacon until almost cooked. then, slip onto oven rack slots and bake into taco shells until done!

5. Pork Rind Tortillas

CREDIT: “Almost Zero Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM.” Digital Image. Low Carb Maven. 23 April 2018.

If you love pork rinds and cheese, these tortillas will blow your mind:

Ingredients:

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin

Directions:

  1. Blitz pork rinds into a food processor until they are dust.
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

Adapted from Primitive Palate.

6. Feel free to make your own take.

CREDIT: Unnamed. Digital Image. Primitive Palate. 23 April 2018.

This blogger stuffed her pork rind tortillas with shredded beef, cilantro, and cheese. I’d like to stuff that into my mouth. 🙂

7. Pancake Tacos

CREDIT: “Pancake Tacos.” Digital Image. Sweet Potato Chronicles. 24 April 2018

I ship this as my new breakfast taco option. Just fold your pancake in half and stuff with nutella and sliced bananas (or plantains) and enjoy that ish!

8. 3-Ingredient Paleo/Vegan Taco Shells

CREDIT: “3-Ingredient Paleo Taco Shells” Digital Image. Rubies and Radishes. 23 April 2018.

Ingredients:

  • 1/2 cup flaxseed meal (find organic ground flaxseed meal here)
  • 1/8 cup water
  • a pinch of salt

Directions:

  1. Mix together the flaxseed meal, water, and a pinch of salt quickly in the preheated skillet, using a spatula to combine it well, and press it against the skillet for around a minute or so.
  2. Divide, roll out and drape over the oven rack (we suggest two slots), for 8-12 minutes at 350 F.
  3. Then EAT.

Adapted from Rubies and Radishes.

9. Endive Boat Tacos

CREDIT: “Low Carb Turkey Tacos with Endive” Digital Image. All Day I Dream About Food. 23 April 2018.

This one is easy. Just peel off endive leaves and stuff them with turkey picadillo, drizzle with shredded cheese.

Adapted from All Day I Dream About Food.

10. Fried Egg Tacos

CREDIT: “copycat naked egg taco” Digital Image. Extra Crispy. 23 April 2018.

This one you already know. Use a fried egg!

Pro tip: use a pastry ring in the pan to make sure the egg stays in a perfect circle.

11. Cocoa Cookie Taco Shell

CREDIT: “Cocoa Cookie Taco Shell” Digital Image. Rachel Ray. 23 April 2018.

Here’s how to make this magic happen:

Ingredients:

  • 1/2 cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • 2/3 cup sugar
  • 3 large egg whites
  • 1/4 tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes

Directions:

1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.

2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).

Adapted from Rachel Ray

12. Chicken Skin Tacos

CREDIT: “Chicken Skin Tacos.” Digital Image. Chef Steps. 23 April 2018.

Here’s how you go from a chicken leg to chicken skin tacos.

  1. Just gently peel the skin off of a chicken thigh and blanch in boiling water for 15 minutes.
  2. Then, cut the chicken skin with a circle cutter.
  3. Get out your taco shell molds and deep fry for 6-10 minutes.
  4. Let cool and stuff!

13. Easy Provolone Cheese Tacos

CREDIT: “Almost Zero Carb Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM” Digital Image. Low Carb Maven. 23 April 2018.

Alright, this one is easy af. Just sprinkle spices (garlic, chili powder, your choice!) onto round slices of Provolone cheese. Then bake at 350 F for 10-11 minutes. Then take them out, and let them cool a bit until you can fold them on the oven rack.

14. Cauliflower Tortillas

CREDIT: “Cauliflower Tortillas.” Digital Image. Paleo Leap. 23 April 2018.

This bad boy is Paleo and Keto friendly. All you have to do is steam 1 head of riced cauliflower in boiling water for 5 minutes. Squeeze out all the water and mix with two eggs, oregano and paprika to taste.

Separate into six equal pieces of flour, press and bake for 8 to 10 minutes at 375 F!

Adapted from Paleo Leap. 

15. Carrot Shells

CREDIT: “Super easy 4-ingredients Healthy Taco Shells recipe made from carrots ! Make your own soft shell taco in a minute far better-tasting than store bought taco shells.” Digital Image. Sweet As Honey. 24 April 2018.

Do you have so many carrots you don’t know what to do with them!? These tacos are for you:

Ingredients

  • 1 1/2 cup grated carrot , packed + 1/2 cup tap water to cook
  • 1/2 cup grated cheese I used cheddar
  • 2 eggs
  • 3 tablespoon Gluten Free Oat Flour
  • 1/4 teaspoon Salt if desired, optional
  • 1/8 teaspoon pepper if desired, optional

Instructions

  1. Place grated carrots into a bowl and cover with 1/2 cup tap water. Microwave 5 minutes.
  2. Pat the carrots EXTREMELY dry. This is super important. Do what you gotta do.
  3. Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
  4. Prepare a baking tray covered with baking paper. Set aside.
  5. Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker to measure equal quantity and I split the whole batter into 4 portions.
  6. Press with your finger to compact the carrot onto the tray as a flat circle.
  7. Bake at 390 F for 15 minutes or until crispy on the sides.
  8. Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
  9. Eat warm filled with filling of your choice.
  10. If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.

Adapted from Sweet As Honey.

16. Butter Lettuce Taco Shells

CREDIT: @reedbendoregon / Instagram

And if you don’t want to make your own homemade tortillas, snag yourself some butter lettuce and you’re good to go! Plus, they’re healthy!

17. Tacos with Jicama Shells

CREDIT: Unnamed. Digital Image. Primal Palate. 23 April 2018.

Jicama is a great sub for corn tortillas. It adds great flavor, is low-carb, and one-ingredient! Pro tip: soak the sliced jicama in cold water for 30 minutes before using.

18. Deli Meat

CREDIT: “Turkey Tacos.” Digital Image. Darling Be Daring. 23 April 2018.

Well, this is for the lazy, and we’re not judging. You can even cram more veggies into your life by making that the main taco stuffing and just wrapping in deli meat, right? Maybe, we don’t know.

19. Siete Cassava & Coconut Tortillas

CREDIT: Siete

If you’re trying to go grain-free, then you can find this at your Whole Foods 365, and they are seriously tasty. Be sure to fry them up first and enjoy the crunch!

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