Carb-conscious tacos

By Natasha Turner
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SERVES
4
 TO
5
TOTAL TIME

Ingredients

  • 1-3 tablespoons olive oil
  • 1 large white onion, chopped
  • 2 to 4 bulbs of garlic, minced
  • 2 package of taco seasoning
  • Herbamare
  • 1 pound of organic ground chicken or preferred plant-based protein
  • ½-1 cup organic chicken or vegetable stock
  • One red pepper
  • One yellow pepper
  • Cauliflower rice
  • Juice of one lemon
  • Hot sauce
  • Avocado (optional)
  • Lettuce (used as taco alternative) iceberg, boston, green leaf and butter lettuce
  • Grated cheese (optional)
  • Cilantro (optional)

Directions

  1. Heat up a pan with olive oil and cook the white onion, garlic, taco seasoning and Herbamare seasoning to taste.
  2. Cook all of these until the seasoning is well mixed in and the herbs open up
  3. Add 1 pound of organic ground chicken or preferred plant-based protein to mix. Then add the ¼ cup organic chicken or vegetable stock
  4. Cook again. Slice one red and one yellow pepper. Add to the chicken mix
  5. Stir until cooked. Add one bag of cauliflower rice – you can make your own by grating a cauliflower or buy it already packaged (green giant) 340 g size
  6. Then add lemon and more chicken stock to cook everything down
  7. Add frank’s hot sauce or another hot sauce (if you like it spicy) and half a squeezed lemon, stir and then top with:
  8. Then grate cheese – cover the top and bake until melted
  9. Then remove from oven, then place a serving of each on a lettuce boat with sliced avocado – fresh cilantro is optional.

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