"Montana" Tacos

Low-carb Tortilla Shells

No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Servings 14 shells
Calories 86 kcal

Equipment

Griddle
Mixing bowl
Whisk

Ingredients
 

  • 2 TBS olive oil
  • 1 cup water
  • 1 cup liquid egg whites
  • 2 eggs
  • 3/4 cup almond flour finely ground
  • 1/3 cup arrowroot powder
  • 1/4 cup tapioca flour
  • 1 TBS coconut flour

Instructions
 

  • Heat griddle to 350 degrees.

Shell batter

  • Whisk the olive oil, water, eggs, and egg whites in a medium bowl.
  • In another medium bowl whisk the almond flour, arrowroot powder, tapioca starch, and coconut flour. Be sure to whisk out any lumps.
  • Add wet ingredients to dry ingredients, whisking until well combined.

Cooking Shells

  • 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 griddle, then flip cooking the other side for about 2 minutes.

*To make these into crepes

  • Add 1-2 tsp of Stevia to the batter before cooking.
  • Serve with whipped cream made with stevia and berries.

Notes

Makes about 14 shells. One serving is 1 shell. Calories per serving: 86; Fat per serving: 6g; Carbs per serving: 5g; Protein per serving: 4g.

Nutrition

Calories: 86kcal
Tried this recipe?Let us know how it was!

“Montana” Tacos

No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 253 kcal

Equipment

Large Skillet
Griddle

Ingredients
 

Taco meat

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

Low-carb tortilla shells

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

Instructions
 

Taco meat

  • 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.

Low-carb tortilla shells

  • 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.

Top with your favorite taco toppings

    Notes

    This makes 12 serving, with a little extra taco meat. One serving is one 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.

    Nutrition

    Calories: 253kcal
    Tried this recipe?Let us know how it was!