Eating low carb can be a challenge but I’ve found that with a little creativity, I’m not missing the carb options so much. In fact, I searched for alternatives to corn tacos and found these delicious morsels.
Super easy to make, low carb and they taste great.
When I made these I had cheddar cheese but you could use another firm cheese or cheese blend, like Taco Cheese mix. When they come out of the oven they are hot, this is when you need to shape them (be careful of the heat). They firm up quickly and you can top them with your favourite fix-in’s. You could do traditional taco ground beef with lettuce, tomatoe and sour cream or create something new.
I followed the Shredded Mexican Chicken recipe from Holly’s site Taste and See. I didn’t change a thing. I paired this with Erin’s Instant Pot Cheesy Southwestern Lentils & Brown Rice (I know, a long name, but these were AWESOME!) from Platings & Pairings. Top with your favourite toppings and your good to go.
My recommendation: Instant Pot
OK, so I know that I’ve mentioned this before but if you are short of time or if you really enjoy great food (hopefully all of you), then you should really consider purchasing an Instant Pot. This is one small appliance that I get a ton of use out of. It still amazes me when I take out chicken that is not only perfectly cooked but doesn’t have that “dry” taste that slow cooker chicken sometimes has.
See below for a link to the Instant Pot that I purchased.
Know any great “hacks” for tricking out carbs? Let me know!
“Plan for tomorrow, because tomorrow you won’t have time”