CREAMY
CHICKEN TACOS
These tacos are rich and filling.
8 oz regular
cream cheese (250 g)
1/3 cup whipping cream (75 mL)
11/2
cups diced, cooked chicken (375 mL)
2 tbsp diced, canned
jalapenos (30 mL)
1/2 tsp salt (2 mL)
1/4 tsp
chili powder (1 mL)
2 oz grated Mozzarella (or better yet, Monterey Jack) cheese per
taco (60 g)
Optional Fillings:
Lettuce
Chopped tomatoes
In
nonstick pan, combine cream cheese and cream.
Over low heat, keep stirring until smooth. Stir in chicken, jalapenos, salt and chili powder. Fill Cheese Taco shells with this mixture.
Mozzarella
Cheese Tacos: In nonstick pan, with inside circumference of
about 7 inches (18 cm), spread Mozzarella cheese evenly. Cook until edges begin to brown and it is
easy to flip. Cook a little while longer
after flipping. Place on plate and fold
in half over something like a big spoon (to keep it open). When cooler, fill with chicken mixture,
lettuce and chopped tomatoes, if desired.
Yield: 8 servings
1
serving
382.1
calories
33.7
g protein
25.6
g fat
2.9
g net carbs
BEEF TACOS
Delicious variation for your cheese tacos!
1 lb lean ground beef (0.454 kg)
1 cup water (250 mL)
10 Cheese Tacos (use 1.2 oz (34 g) grated
Cheddar cheese per taco) – see below
2/3 cup shredded lettuce (150 mL)
2/3 cup sour cream (150 mL)
Taco Mix:
2 tbsp dehydrated onion flakes (25 mL)
2 tsp ground cumin (10 mL)
3/4 tsp hot chili powder (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp garlic powder (2 mL)
In large frying pan, brown ground beef. Pour off fat. Stir Taco Mix into cooked ground beef, along with water. Bring to boil, reduce heat and simmer until sauce thickens and onion is soft.
Taco Mix: In small bowl, combine onion flakes, cumin, chili powder, salt, garlic powder, and Thickening Agent, OR xanthan gum.
Cheese Tacos: Spread grated Cheddar cheese to cover surface in nonstick 6-inch (15 cm) pan. Melt until turning brown and it begins to bubble up, or until it flips easily (takes a while); flip, cook very briefly and fold over. Allow to cool briefly and fill with ground beef, lettuce, chopped tomato and sour cream.
Serve immediately with a Garden salad or Caesar salad on the side, if desired.
Variation: Taco Omelet: Taco Meat is a great filling for omelets.
Yield: 10 servings, or 50 g (1.8 oz) per serving. (0.8 g Carbs)
Helpful Hints: Unless you’re feeding a crowd, you will not require 10 cheese tacos. One cheese taco with 50 grams (1.8 oz) taco beef, 1 tbsp (15 mL) shredded lettuce, 2 tbsp (25 mL) chopped tomato and 1 tbsp (15 mL) sour cream will yield the above nutritional analysis. If tacos become too brittle to fill without breaking, warm in microwave oven 25 seconds and fill.
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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Friends cookbooks at: