Light & Fit Tacos
Photo by F Delventhal licensed under CC BY 2.0
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
Main Course
Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
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
DIRECTIONS
- 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.
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