Light & Fit Tacos

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Photo by F Delventhal licensed under CC BY 2.0

Light & Fit Tacos

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 2 people


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


    • 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.