Low-carb tacos

Low-carb tacos

Who would believe the shells of these low-carb tacos can be made with just 1 ingredient?

  • 15 mins
  • Makes 4

INGREDIENTS

  • 250ml mozzarella, grated
  • 5ml garlic salt (optional)
  • 3 chicken breasts, sliced
  • 5ml ground cumin
  • 5ml smoked paprika
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • 2 handfuls cherry tomatoes, quartered
  • handful coriander, chopped
  • guacamole and sour cream, to serve

METHOD

  1. Mix the mozzarella and garlic salt. Place 60ml into a 15cm circle on a baking paper lined plate. Microwave for about 4 minutes or until bubbling all over and starting to brown. Carefully fold it over a ruler set on two tins and cool until crisp. Repeat with the rest.
  2. Heat a splash of oil on medium-high and fry the chicken for about 5 minutes or until golden and cooked. Sprinkle over cumin and paprika. Season.
  3. Combine the onion, garlic, tomatoes and coriander. Season. Spoon into the tacos with the chicken. Top with guacamole and sour cream.

Variation: Replace or use a combination of Cheddar or pecorino with, or instead of, mozzarella.

RECIPE BY MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: Feb, 2019


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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