It is possible to indulge in tacos while on KETO and living in Mexico. No deprivation whatsoever on the KETO lifestyle! This recipe will not be found on every corner where I live, but these appetite pleasing tacos are easy and delicious!
TACO SHELL BATTER 4 INGREDIENTS:
- 1/2 cup coconut flour
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/2 teaspoon salt
- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking (add more almond milk and eggs in equal proportions if needed to achieve this).
- Heat a small skillet over medium heat and grease lightly (use oil of choice). Pour 1/4 cup of batter onto the skillet and immediately tilt pan in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Fill taco shells with this recipe: KETO Taco skillet