“Montana” Tacos

I grew up enjoying a taco that we called “Montana” tacos. My grandparents lived in Baker, Montana when my Dad was young. My Grandma Dottie got a recipe for taco shells from a friend there that consisted of flour, corn meal, egg, and milk. When I was growing up my grandparents lived with us. Grandma Dottie would make these often, even for our sports teams when we would have team dinners at our house. We filled them with ground beef taco meat and used all sorts of toppings. With my low-carb lifestyle it was a meal I missed tremendously. I started experimenting with ingredients working on a new gluten free, corn free, lower carb taco shell recipe that still consists of the same great taste and texture. After many trials, I now enjoy one of the meals I missed most, without all the guilt (if I can limit myself to eating only two)!

Low-carb tortilla shells:

I serve these shells with a ground beef taco mix and/or my grilled cilantro shrimp. Be sure to reserve about 40 min of your time to make them. You will need a griddle and a nice metal ladle. Shells can be made ahead of time, refrigerated and reheated on the griddle or in the microwave.

Makes 12 shells. One serving is 1 shell. Calories per serving: 92; Fat per serving: 6g; Carbs per serving: 5g; Protein per serving: 4g.

  • 2 TBS olive oil
  • 2/3 cup water
  • 1 cup liquid egg whites
  • 2 eggs
  • 3/4 cup almond flour
  • 1/3 cup of arrow root powder
  • 1/4 cup tapioca flour
  • 1 TBS coconut flour

Heat griddle to 350 degrees. Whisk all the wet ingredients in medium bowl. Whisk all the dry ingredients. Add dry ingredients to the wet ingredients and whisk trying to get rid of any lumps. Using the metal ladle, scoop the batter about 1/2-3/4 full, pour on the griddle, and swirl the batter in a circular motion with the back of the ladle. Be sure to do this gently and slowly to thin the batter into the shape of your shell. Let the shell cook until the edges are lifting off the grill, then flip cooking the other side for about 2 minutes.

*Tips:

  • If you have a non-stick griddle do not oil it as it makes the shells taste too much like egg.
  • If first shell turns out too thick add more water a TBS at a time.

Ground Beef Taco Meat

This recipe makes more servings than taco shells. I use the left overs for taco salads, a great lunch for the week.

A serving of meat for each taco is about 3 oz. Calories per serving: 161; Fat per serving: 8g; Carbs per serving: 2g; Protein per serving: 17g.

  • 3 lbs of lean ground beef
  • 1/4 sweet onion diced
  • 3 garlic cloves diced
  • 15 oz can of tomato sauce
  • 1-2 TBS of chili powder, or more if you like.
  • 1/2 tsp ground cumin
  • Sea salt and pepper to taste

Place meat in a large skillet on medium heat, salt. Add diced onion and diced garlic cloves. Cook until browned stirring often. Drain fat, place back on heat. Stir in tomato sauce and seasonings.

Macronutrients for 1 taco shell and 3 oz of meat not including toppings. Calories per serving: 253; Fat per serving: 14g; Carbs per serving: 7g; Protein per serving: 21g.

ITEMS NEEDED TO MAKE THESE:

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Tessa Ludwig

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