My favorite day of the week is Taco Tuesday. Ok, so maybe I don't eat tacos every Tuesday but when I do I really jazz them up. When I eat tacos, though I am left with my stomach feeling quite heavy.
This feeling has led me on a search for a healthier low carb option for tacos. Straight from the Cooktop Cove kitchen, here are some low carb options for those who are just like me and love tacos.
Low carb shrimp tacos
Spicy shrimp tacos are a fun and festive dish to serve for a casual party. You can make them low carb by making your own tortillas from coconut flour and eggs as in the recipe below. I make these tortillas all the time, filling them with chicken, beef, fish and other taco-seasoned stuffing. Get the recipe here.
Low carb chicken tacos
Taco Tuesdays just got crazy (and low carb) up in here! I love a good crunchy taco more than just about anything. There's just something addictively satisfying about the crunch of the taco combine with meaty, spicy chicken, shredded lettuce, and salsa. With the recipe below, I can have my crunchy taco shell and keep my taco dinner low carb at the same time. Winning! Get the recipe here.
Low carb stuffed zucchini tacos
While I love to cook with herbs and veggies straight from a backyard garden, I was not born with a green thumb. Lucky for me, my husband is an avid gardener and loves growing heirloom variety veggies. But that means at the end of every summer, we end up with piles and piles of zucchini. Don’t get me wrong, I love zucchini, but it can be hard to keep up. The recipe below is one of many delicious ways we use our bounty. Get the recipe here.
Low carb spinach taco shells
For years I’ve been looking for a good low-carb tortilla recipe so I can make all my favorite Mexican dishes. The recipe below combines shredded cheese, eggs and almond meal to make the tortilla dough. Chopped spinach adds flavor and an extra boost of nutrition. Get the recipe here.
Low carb taco bake
The recipe below is one of my favorite ways to satisfy my taco cravings. It’s a one-pan meal that is perfect for breakfast, lunch, or dinner. Plus it’s easy to cook and keeps well in the fridge, making it a perfect make-ahead dish for busy work weeks. Get the recipe here.