Mexi-Keto Tacos

October 28, 2012

Almost three weeks ago, my husband and I started eating low-carb, high-fat. Steve’s been a little more serious about it than I have, but we’ve both been feeling more energetic and dropping unwanted weight. While we’ve found eating this way to be much more healthy and fulfilling, it has been a little tough to give up on some of our old foods and find creative ways to have variety while still eating well. Needless to say my Mexican hubby needs his tacos. Browsing different Paleo forums the other day in search of a good alternative, Steve found a recipe for taco shells made from Provolone cheese. Stopping at the grocery store on our way home from church to buy more bacon (we eat quite a lot of bacon) we also purchased the ingredients for Steve’s Mexi-Keto Tacos.

 

Picture Courtesy of Steve

 

Taco Shells:

*Make sure your Provolone cheese is round*

Microwave one slice of cheese on a piece of parchment paper on high for 65-75 seconds. Let it cool for a few seconds, then being careful not to touch the hot cheese, drape it over the handle of a wooden spoon balanced on two cups (before I took the parchment paper off, I made sure to shape the cheese first). The cheese is very greasy, so I’d recommend putting paper towels, or a plate beneath it. Once the cheese is cool to the touch, set on a paper towel-lined plate.

 

Taco Meat:

*These measurements are for every one pound of ground beef*

2 tsp. Chili Powder

2 tsp. Paprika

1 1/2 tsp. Salt

1 tsp. Cumin

1/2 tsp. Cayenne

1/2 tsp. Garlic Powder

1/4 tsp. Oregano

 

Add all ingredients to browned meat and cook until fragrant, about 1 minute.

 

~Soli Deo Gloria

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