Just like street tacos, only a bit more healthy than the traditional variety. Drop the carbs and add a healthy option to your keto tacos.
Tacos al carbon are one of my favorite forms of taco right behind al pastor style. This street-style version, is simple but has plenty of flavor and an open canvas for toppings. I used white onions, Cotija cheese, sliced radishes and a squeeze of lime, but it’s open to your interpretation.
Also don’t forget the hot sauce… always the hot sauce
I usually buy the beef already cut in the smaller pieces from the store. You can use a sirloin cut and dice them up into small cubes or strips if you can’t find it at your local market. Then marinate the beef for at least 30 minutes (overnight if you can) to give it time to absorb the flavors. Lastly, you’ll want to cook them in a screaming hot pan, in batches, so the beef gets a nice brown caramelization, otherwise overcrowding the pan just boils the meat (yuck!).
For keto tacos, serve them in these Romain lettuce cups, sliced jicama, or your favorite low carb tortillas to make. If going the tortilla route, I love grilling them in the leftover pan to warm it through and pickup some of the flavorings from the cooked taco meat. Also don’t forget the hot sauce… always the hot sauce.
Tacos al Carbon
- 1 lb cubed beef
- 1/4 cup coconut aminos
- 1 tsp red chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp garlic powder
- 1 tsp black pepper
- 5-6 Romain lettuce cups
- 1-2 bulbs radishes sliced
- 1 oz Cotija Cheese crumbled
- 1 large lime quartered
- Combine all ingredients (except lettuce) in a sealed bag and marinate at least 30 minutes.
- On high heat, add a little oil to a fry pan and brown meat in batches. You need to ensure the pan stays how otherwise the meat won’t caramelize properly.
- Set meat aside and let rest 5-10 minutes before serving.