It’s a salsa day 💃 Salsa? Tacos?
Both we have!
Pico De Gallo (Mexican Fresh Salsa) Recipe
Ingredients
2nos Tomato (medium)
1/4nos Yellow onion
1nos Fresh jalapeño
1 handful Cilantro
1/2 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Black pepper
1tsp Erythritol
1/2nos Lime juice
Method:
Just as easy as chopped everything into cubes and mix everything in a mixing bowl then serve!
You can enjoy it with keto tortilla chips or use to make tacos or burritos
Calling for Tacosss!
The Recipe
Ingredients
Part 1:
50g Prawn (shell removed, cut into cubes)
1/4tsp Paprika
1/2tsp Ginger powder
1/4tsp Garlic powder
1/4tsp Onion powder
1tsp Nutritional yeast
1tsp Erythritol
Part 2:
100g Minced meat (red meat or poultry)
3 cloves Garlic (chopped)
15g Salted butter
Salt - to taste
Black pepper - to taste
Part 3: For wrap
1nos Egg
80g Mozzarella (shredded)
Method:
1. Cut the prawn into cubes, make sure not too small to have better texture.
2. Seasoned with all the spices and allow to marinade for 30mins in refrigerator
3. Then prepare your keto tacos wrap by mixing shredded mozzarella with an egg.
4. Separate the wrap mixture into 3 parts.
5. Heat up your non-stick pan, glaze with some butter then scoop 1 part each time from the wrap mixture and spread as thin as possible with a spoon. After cooked for 2mins, flip over to cook the other side for 1min.
6. Repeat step no. 5 to get ready another 2 pieces of wraps.
7. After the wrap is ready, put a side for ready to use later.
8. Last part is to stir fry the prawn and meat filling, heat up the pan with butter and pour in chopped garlic to stir fry.
9. Add in minced meat and stir fry, use your wok spatula to separate the meat into small pieces while stir frying.
10. Then add in marinated prawn and stir fry together.
11. Add in some water and follow by all the remaining seasoning ingredients in Part 2.
12. Wrap your tacos by putting the filling and fresh salsa to create more kick!
Voilà!
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