A quick and delicious recipe. Learn how to make keto-friendly tortillas from egg whites that everyone will love and top it off with a Carne Molida filling and Kumana Avocado Hot Sauce.
Keto Egg White Tortillas Ingredients:
1 cup egg whites
⅓ cup coconut flour
½ cup and 2 tbs water
¼ tsp pink salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cumin
Directions: In a medium bowl, whisk together all of the ingredients. The batter will be very thin. Heat a 10” non-stick skillet over medium heat. Spray with non-stick spray (I used olive oil). Pour 1/4 cup of the mixture into the center of the pan and swirl the pan until it is coated evenly. Cook until the edges begin to dry and pull up from the pan, and the tortilla is starting to get golden brown, approx 2 to 3 minutes. Carefully lift the edge of the tortilla with a rubber spatula. The center of the tortilla may still be a bit wet, so be patient. Wait until it will quickly turn loose and then and turn the tortilla over to the other side. Cook another 2 to 3 minutes until golden brown. Remove to a plate or cutting board.
Keto Taco Fixings and Toppings Ingredients:
1 pound lean ground beef
Kumana Avocado Hot Sauce - Hot
1 low carb taco seasoning packet
2 tbsp tomato paste
1/2 cup beef broth (or 1/2 cup water with 1/2 tsp beef base)
Salt and pepper to taste
2 cups chopped lettuce
1 medium avocado, sliced (toss with lemon or lime juice)
1/2 cup salsa 1/2 cup sour cream 1/2 cup shredded cheese
1/4 cup purple onion, minced
Directions: Crumble the ground beef into a cold pan and turn the heat to medium. Working continuously, break-up the ground beef with a spatula or a wedge-shaped wooden scraper/spoon, until it is very fine in texture. Stir the taco seasoning into the ground beef and cook until fragrant. Add the tomato paste and stir. Add the beef broth (or water and beef base) and simmer until almost absorbed. Aim for a moist but not wet mixture. Adjust seasoning with salt and pepper.
Build tacos and serve
Enjoy and Devour!
