Tacos who doesn’t love tacos! I sure do. Sadly the taco seasoning packets you can buy at the supermarket have way to many carbs and additives in them so I have been playing around for awhile with different spices. Now I have failed miserably on most of my attempts as I just couldn’t get anything to taste as good as the packet and it was all way to spicy for my taste bubs. The amount of spice I have added is mild but that is what I like, Emma however thought it was a little to mild and she said she personally would add a little more paprika and chili powder even some cayenne powder so that maybe something you want to play around with if you like things a lot hotter. 🙂
I honestly haven’t come up with a great taco shell yet, again nothing seems to be able to beat the real thing. I actually used the pizza base that we cook for the pizza to see if that worked…it was a little hard because I cooked it for to long but it worked well I thought. A shout out to craig from www.ruled.me as when I first started keto we tried his pizza and his base by far was the best & we have stuck by that since!! the only thing is I left out the egg for the shell. I’ll include that recipe underneath the taco mince so you have it.
Let me know how you think the spice levels are and even if you have any suggestions of your own to make it even better 🙂
Nutritional Information – Calories 296 ( 4 Servings)
Total Fat 23 g
Saturated Fat 10 g
Monounsaturated Fat 1 g
Sodium 652 mg
Potassium 37 mg
Total Carbohydrate 3 g
Protein 25 g
- 1/4 tsp, Garlic powder
- 1/4 tsp, Onion powder
- 1/2 tsp, Red Chilli Powder
- 1 1/4 tsp, Ground Cumin
- 3/4 tsp, Spices, paprika
- 1/3 tsp, Spices, oregano, dried
- 1 tsp, Sea Salt
- 1 tsp, Pepper
- 500 g, Beef Mince
- 50 g, Red Onion-Raw (diced)
- 2.5 ml Extra Virgin Olive Oil
- 5 g Butter
- 1 cup water
1.In a bowl combine the Garlic powder, Onion powder, chilli powder, cumin, paprika, oregano and salt and pepper.
5. Once that is nicely browned add in your spices combine this well and add in your water. you may need more or even less water than what I added so i would suggest just slowly pouring it in and seeing how you go.
6. You can add whatever toppings you like my favorites are lettuce, cheese, tomato and a bit of avocado. I didn’t add these into the total calories for the meal as its an individual preference so you will just have to account for that when cooking the meal and add them into your food tracker if you have one..
Nutritional Information – Calories 161 ( 4 Servings)
Total Fat 12 g
Saturated Fat 4 g
Sodium 129 mg
Potassium 1 mg
Total Carbohydrate 2 g
Dietary Fiber 2 g
Sugars 1 g
Protein 8 g
- 10 g, Psyllium Husk powder
- 60 g, Spreadable Cream Cheese
- 200 g, Cheese, Mozzarella, Shredded
- 1 tsp parsley
- 1 tsp basil
- 80 g almond meal
1. Preheat oven to 180 Degrees Celsius. Place your mozzarella cheese in a microwave safe bowl and cook on high for 90 seconds it may take you slightly longer depending on your microwave you want it fully melted.
2. Add your cream cheese and try to mix as best as you can.
3. Add your psyllium husk, Almond meal, basil, parsley and salt and pepper. combine all ingredients. It works best doing this with your hands I have found.
4. Once your mixture is looking like a dough divide the mixture into 4 balls (or however many taco shells you want to make)
5. On a piece of baking paper press out the taco shells. I used two baking trays and put two shells on each.
6. Bake these for around 6-10 minutes I left mine on for around 10 minutes and I found them to hard so keep an eye on them!
7. Pull them out and top with all the ingredients.