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Coconut Flour Tortillas – Nutritional Facts
Per Serving (1 Tortilla, Based on a 2,000-Calorie Daily Diet)
| Nutrient | Amount (% DV) |
|---|---|
| Calories | 80 |
| Total Fat | 5g (6%) |
| Saturated Fat | 1.5g (8%) |
| Cholesterol | 90mg (30%) |
| Sodium | 65mg (3%) |
| Total Carbohydrate | 3g (1%) |
| Dietary Fiber | 2g (7%) |
| Sugars | 0g |
| Protein | 5g (10%) |
Taco Filling – Nutritional Facts
Per Serving (1 Taco’s Worth of Filling, Based on a 2,000-Calorie Daily Diet)
| Nutrient | Amount (% DV) |
|---|---|
| Calories | 270 |
| Total Fat | 21g (27%) |
| Saturated Fat | 7g (35%) |
| Cholesterol | 50mg (17%) |
| Sodium | 180mg (8%) |
| Total Carbohydrate | 7g (3%) |
| Dietary Fiber | 3g (11%) |
| Sugars | 2g |
| Protein | 12g (24%) |
| Iron | 2.1mg (12%) |
| Potassium | 420mg (9%) |
Light & Fit Tacos
Ingredients
For the Coconut Flour Tortillas:
- 3 eggs
- ½ cup of water
- ¼ cup of coconut flour
For the Tacos:
- ½ seeded and thickly sliced red bell pepper
- ½ seeded and thickly sliced yellow bell pepper
- ½ peeled and thickly sliced yellow onion
- 1 cup of trimmed cauliflower
- 2 tablespoons of avocado oil
- 1 teaspoon each chili powder and cumin
- ½ seeded and peeled avocado
- ½ cup of sour cream
- ½ package of Strauss Taco Ground Beef or Strauss Ground Beef + Seasoning of Choice
- 1 cup of sliced baby spinach
- sea salt and pepper to taste
Makes 4 Tacos
Instructions
- Preheat the oven to 375°.
- Tortillas: In a bowl whisk together, the eggs and water and then whisk in the flour until smooth. Note the mixture will be very runny.
- Add a small amount of approved oil to a medium size non-stick pan and add ½ cup of the tortilla batter to the pan and cook for :45 seconds per side or until they are lightly browned and cooked through. Keep warm.
- Next coat the peppers, onions and cauliflower in the avocado oil, chili powder and cumin and toss until coated.
- Spread the vegetables out on a sheet tray lined with parchment paper and roast in the oven for 15 minutes. Keep warm.
- Add the avocado and sour cream to a bowl and mash together until smooth. Keep cool.7. In a medium size frying pan over medium heat add in the taco meat and cook until browned and cooked through out. Keep warm.
- To Plate: Add some of the cooked taco meat to a cooked warm tortilla and top off with roasted peppers, onions and cauliflower along with some baby spinach and avocado sour cream.
Tried this recipe?Let us know how it was!