My latest cooking adventure is Low Carb Mini Taco Bowls with Mexi-Rice. I used the following ingredients for the taco bowls:
1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)
I also used the following ingredients:
2 cups of cooked chicken or beef (I used salsa chicken: http://paleoperfectly.blogspot.com/2011/03/paleo-crockpot-mexican-shredded-chicken.html)
Shredded Cheese, to taste
Shredded lettuce, diced tomato, diced olives, and sour cream for topping (optional)
Preheat oven to 350 F. Spray a mini muffin tin with cooking spray. In order to make the taco cups combine the dry ingredients and mix until the spices are incorporated. Add the wet ingredients and stir until dough is formed. Freeze for 20 minutes. After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a biscuit cutter or glass (about 3″ in diameter). Lift one circle using a spatula and line the muffin tin with the dough.** Repeat for each additional circle (re-roll the dough after making the first set of circles. I was able to get 12 taco bowls.) Bake for 7-10 minutes or until golden brown.
Once golden, place the bowls on a cookie sheet and fill each cup with chicken/beef and then top with cheese. Place the bowls back in the oven and bake for 5 minutes or until the cheese has melted. Top with lettuce, tomato, and sour cream as desired. Serve with Mexi-rice (recipe below).
1 shallot or small onion, diced
2 cups of riced cauliflower
2 Tbsp taco seasoning
1/2 cup water
Black olives, to taste (optional).
Heat 1 Tbsp of oil over medium high heat. Sautee the shallots/onions until translucent. Add the cauliflower. Next combine the taco seasoning and water. Pour the mixture over the cauliflower and stir to combine. Cook until the water and evaporated and the cauliflower is tender. Top with black olives, as desired.
Net Carb Count*:
Taco Bowls: 20 net carbs (for the entire recipe—add additional carbs for meat, cheese, and toppings)
Mexi-rice: 12 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: **The dough does come apart when you work with it. Also it may be helpful to split the dough in half and work in batches. Place the second half of the dough back in the freezer while you work with the second half. I cut the dough into circles in order to estimate how much dough was needed for each muffin tin. Line the muffin tin with each dough circle and fill in any holes. Excess dough can be removed. The sour cream adds some additional moisture to the taco bowls.
The mixture had a corn taste to it which reminded us of corn tortillas. We loved how these turned out! They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.) These would make great appetizers! I didn’t try it, but you could probably use two whole eggs instead of just egg whites. Let me know if it works!
The Mexi-rice was a great side dish to go with the taco bowls. You can use a food processor or a cheese grater to rice the cauliflower. Use either homemade taco seasoning or your favorite low carb version.This content will be shown after all post