2 Clean Eating Tacos – Low Carb & Vegan

As much as I love Mexican food I know that a lot of it is not particularly healthy which is why I was so excited with both these healthy versions of tacos!

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Mexican food is a favorite around our house. But if you are trying to eat a few less carbs, you will have to make some adjustments.

Most people know that a simple way to cut carbs with tacos is to sub the tortilla for a large leaf of lettuce which is what we’ve done here. It’s tasty, and you don’t feel like you are totally missing out. But what about the rest of the ingredients?

Here’s some general info we’ve found:

TOMATOES

Macro-Cherry-Tomatoes-Halved-Tomato-iStock
Cherry tomatoes are just slightly lower in carbs by 1 gram per cup than regular chopped tomatoes.

AVOCADOS

avocado
Avocados are a healthy source of fat and fiber, but they do have carbs. Whether you make guacamole or just slice up the avocado, keep it to no more than about 1/4 cup. That amount of plain, mashed avocado is about 5 grams of carbs, give or take.

RED ONIONS

RedOnion
These are a little friendlier in carbs just because you typically won’t use as much when they are raw. At just under 3 carbs per 1/4 cup, it’s not a bad way to add flavor without upping the carb intake significantly.

Top these tacos with the low carb toppings of your choice and enjoy!

Low Carb Tacos

Ingredients:
3 raw, boneless, skinless chicken breasts
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tbsp. chili powder
Salt to taste after cooking
Large lettuce leaves for shells

Clean guacamole, sliced tomatoes and dices onions for toppings
Lay the chicken breasts at the bottom of your crock.
Sprinkle the spices over the top.
Cook on low for 4-6 hours or until the chicken easily shreds when stirred.
Add salt to taste.
Build your taco.

Calories: 107
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 18 mg
Sodium: 63 mg
Carbohydrates: 4 gm (from the spices)
Dietary fiber: 1 gm
Sugars: 0 gm
Protein: 19 gm

raw-romaine-wrapped-tacos

Raw Romaine Wrapped Tacos (Vegan)

Raw romaine wrapped tacos made vegan friendly and heart healthy.

Meet the quickest and healthiest way to cure your Mexican food cravings! These raw romaine wrapped tacos are an adaptation of Kimberly Snyder’s Raw Gorilla Tacos from her book, The Beauty Detox Foods, and I can say with great certainty that they are awesome in every sense of the word. With zero cook time and minimal prep time, these delicious bites of greatness are perfect for those on the go with little time to spare.

Believe it or not, these tacos are completely vegan friendly, thanks to the substitution of raw walnuts used in place of ground beef.

It is so crazy to me how a few seasonings can transform nuts to taste like meat, but I’m certainly not complaining as they do a pretty convincing job! I honestly think even meat eaters would be pleasantly surprised.

Another bonus to this dish is that it’s portable. Just store your filling mixture in a separate container from your prepared romaine leaves, and just like that, you have an easy to assemble meal.

To make this recipe, you’ll need a food processor or a high speed blender to process your walnuts to a meat-like texture.

Ingredients
2 cups raw walnuts
1 Tbsp. ground cumin
½ Tbsp. coriander
2 Tbsp. liquid aminos
1 tsp. chili powder
Pinch of cayenne pepper (optional)
Romaine lettuce leaves rinsed, dried and stems cut
Salsa and/or hot sauce

In a food processor or high speed blender, combine walnuts, seasonings and liquid aminos. Blend until you have a chunky, taco meat-like texture.
Spoon filling into your romaine leaves and top with additional fresh veggies, salsa and/or hot sauce.
Enjoy!

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