Keto Friendly Taco Tuesday

I love a great taco. Eating fish tacos on flour tortillas mayyyy be one of the things I miss most from my carbaliscious days. But! Today, I had the best low carb taco I have ever had.

That’s a big statement, I know.

Tonight’s shredded beef tacos on a low carb tortilla was a winning meal. I mean, just look at it!

To make these magical tacos, I used the Siete Brand Almond Flour Tortillas and filled them with shredded beef, romaine lettuce, sour cream, Trader Joe’s Pico de Gallo salsa, avocado, cilantro and lime. They were amazing. I had my husband take a bite and he said simply, “wow.”

Each one of these tacos is 12ish grams of net carbs so it represents a significant portion of a keto daily carb allotment. I had one and then made a deconstructed taco bowl over lettuce as my second serving.

It was almost as good. Almost.

The taco without the tortilla brings the net carbs down to 4ish grams so it’s a good way to continue enjoying the meal with a lesser hit to your macros.

I add the “ish” after the carb count because the seasoning on the beef may add a carb or two but it’s very hard to measure since not every bite has an equal amount of seasoning.

Other skip the tortilla options would be to use lettuce to make a lettuce wrap taco, or baking some cheese to create a taco shell made of cheese. Those are super easy to make and also very delicious. I featured the cheese shells in my Instastories under food/recipes.

To prepare the tacos, I first cooked grass finished chuck roast in my Instant Pot. I rubbed the beef all around with a homemade, low carb taco seasoning and browned it on all sides using the sauté function.

I had some beef tallow in my freezer (we’re going to go ahead and put that on the list of “things I never thought I’d say,”) so I used that as my cooking fat but you can use the fat of your choice.

Once the meat was browned I added some Kettle and Fire Beef Bone Broth (beef on beef on beef!) and set the Instant Pot to 75mins on manual. I let the pressure release naturally then shredded the beef and poured some of the juice in the storage container (with the beef).

I cooked 4lbs so that it would last for a few meals. I also froze half of it because you can only eat the same food for so long, right?

The recipe for the taco seasoning is from Low Carb Maven. I followed it loosely because I’m more of the mindset of “if you like it a lot use a lot and if you like it a little use a little,” when it comes to using spices (this is why baking doesn’t turn out so well for me!).

My kids loved the shredded beef. Tonight my 16 month old stopped eating his dessert (frozen blueberries) so that he could take bites of my dinner! I made their taco bowls over organic Jasmin rice.

Cheers, amigos!

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