I don’t know about you, but tacos and tortilla chips are some of things I miss most for my low carb/LCHF lifestyle. There is something nostalgic about Taco Tuesday…perhaps it was the college memories where carbs and hangovers were not something I worries about. There is something about Taco Tuesday that makes you feel like you are on vacation…even if you have to be in the office the next morning.
With my clear love of Taco Tuesday in mind, I thought it would be fun to compile some low carb Taco Tuesday alternatives. I do not eat beef or pork, so you will see my recommendation to sub ground turkey in each recipe. Ole!
Mini Taco Stuffed Peppers
- 1 1b ground beef (or ground turkey for me!)
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 3/4 cup water
- 1-1/2 lbs mini bell peppers
- 1 cup cheese
- Cilantro Cream Sauce:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 teaspoon minced garlic
- 2 tablespoons lime juice
- Preheat oven to 350 °.
- Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
- Chop the reserved peppers finely and set aside 3/4 cup.
- In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.
- Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
- While peppers are baking, make the Cilantro Cream Sauce.
- For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
- Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.
To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design. The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.
Makes 8-12 servings
4 ounces softened cream cheese
1/3 cup heavy cream
2 cups shredded cheddar cheese
Seasoning of choice (I use a little salt and pepper, and a couple of dashes of chili powder)
Beat the cream cheese and eggs until smooth with a mixer or hand whisk. Add the heavy cream and seasonings of choice. Grease a 9 x 13″ baking dish well, and spread the shredded cheddar cheese over the bottom. Pour the batter over the cheese, making sure to cover as evenly as possible. Bake at 375º for 25-30 minutes. Let cool for a few minutes before adding the topping.
1 pound ground beef, ground turkey, or shredded pork
1 pack taco seasoning (or use chili powder, cumin, garlic powder and onion powder to make your own!)
1 small can tomato sauce
1 can tomato paste
4 ounce can chopped green chiles or jalapenos
8 ounces shredded cheddar or Mexican cheese
Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce, tomato paste and chiles or jalapenos. Spread hot mixture over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or until hot and bubbly. Serve with the toppings of your choice (may add additional carbs).
¾ a head of cauliflower riced or 2 cups riced and packed 2 eggs Salt and pepper to taste
- Preheat oven to 375 degrees and line a baking tray with parchment paper.
- For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
- Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
- Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
- As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
- Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
- Once they’re done place them on a wire rack to cool slightly.
- Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)
Taco Tuesday could not be complete without margaritas! Here is my favorite skinny margarita recipe. It doesn’t need to be Taco Tuesday for this one…this is one of my low carb drinks of choice!
12 ounces Sparkling ICE Lemon Lime water (or any lemon lime flavored sparkling water)
6 ounces tequila
1/4 cup orange juice
2 TBSP fresh squeezed lime juice
1 lime, cut into 4 slices , for garnish Optional: coarse salt for rimming glass
1. Rub the lime wedges around the rims of 4 glasses. Place salt on a small plate and turn each glass upside down, dipping the rims in the sugar to coat. Fill glasses with crushed ice.
2. Place sparkling water, tequila, orange juice and lime juice into a pitcher and stir. Pour into 4 perpared glasses and garnish with lime slice.
Here are some of the great articles that helped inform this post: