Homemade Tacos

I immediately lose trust in someone if they say they don’t like tacos. Ok, I’m exaggerating, but seriously who doesn’t love a good taco? Mexican food is actually a huge weakness of mine, and I have a love-hate relationship with Mexican restaurants because there’s so much potential for tag-along calories with your delicious Mexican meal. How easy is it to fill up on guac and chips while you’re waiting for your tacos, then knock back your whole plate of tacos cause they’re just so damned delicious?! Was there guac on the tacos too? A creamy drizzle? Sour cream? Probably all of the above. Then there’s the cheese, tortilla, and tag-along fats that come with cooking the meats and veggies. How about that side of rice and beans, though? Are you salivating yet? I know I am.

I thought that there must be a better way to enjoy tacos on the reg without having to make it my cheat meal every single week. And alas, there was! I made my own tortillas, slashing the carbs down significantly, and my own avocado sauce to drizzle, cutting down the fats by a whole lot. Also, a solid benefit of making my own tacos at home was that I got to choose what to make on the side – AKA, no rice and beans sitting inches away from my fork to tempt me!

First, I’ll start with the taco recipe. It was so so so easy.

Ingredients:

1/4 cup coconut flour
3 eggs
1 cup almond milk
Coconut oil

Instructions:

Whisk together the coconut flour, eggs, and almond milk until well combined. Let the batter sit for a minute or two to thicken. The batter should be runny, so add additional egg/almond milk in equal parts if need be to get it to a nice pourable consistency (I didn’t have to add anything extra when I made them).
Heat a pan or skillet on the stove over medium heat and grease lightly with coconut oil
Pour about 1/4 cup of batter into your pan or skillet and immediately swirl the batter around by tilting the pan to spread it out evenly.
Cover the pan for about 2-3 minutes while the tortilla cooks. When it’s golden and curled up a little on the edges, it’s ready to flip. It should come up easily and should also be nicely golden on its pan side. If it doesn’t come up easily when you try to flip it, it’s not done.
Cook for another 2 minutes on the other side (or until golden brown)
Keep going until you’ve used up all the batter.

This recipe made about 6 tortillas, and the leftovers stayed really well in the fridge until the next day.

Now for the fillings. I cooked up some chicken and beef seasoned with cumin, smoked paprika, chipotle pepper powder, and pepper and set it aside. Then, I cut up some tomatoes, onion, and cilantro and combined it in a bowl. I took an oz of goat cheese out of the fridge and set that aside. I washed some lettuce and set that aside as well. Lastly, I made the most bomb avocado lime dressing to put on my tacos (and to save as a salad dressing for the rest of the week).

Ingredients:

100g avocado
Juice from 2 limes
Salt
A splash of apple cider vinegar
1/2 cup greek yogurt
1 cup almond milk

Instructions:

Blend all of the ingredients in a food processor or blender
Store in an airtight container. The top layer will get brown after a day, but it will stay fine in your fridge for at least four days.

This recipe yielded 1 cup of dressing, and I decided that a serving would be 2 tbsp (1/8 of the entire recipe.) The macros for a serving of the dressing are: P – 2; C – 2; F – 2.5. 40 calories! If you want a thicker dressing, use less of the liquid ingredients.

Once all of this was prepared, I assembled my tacos and then devoured them! They were honestly just as satisfying as the real deal. And didn’t leave me overstuffed and bloated like a typical trip to my favorite Mexican restaurant.

Added bonus, I used the leftover tortillas the next day and made a really delicious dessert by spreading greek yogurt, honey, and cinnamon on them and rolling them up. It was almost like a crepe, and it was an equally as delicious way to enjoy those homemade tortillas.

Stay fit and fiesta, all!