Calories: 231 Proteins: 8 Carbs: 4 Fats:15 Serves:10
7 oz cheese
3 Tbsp BBF Organic Coconut Flour
Read more
1 tsp crushed red pepper
10 oz steak, cut into thin strips
1/2 cup shredded cabbage
2 medium avocados, cut into long strips
1 avocado, thinly sliced
2 Tbsp BBF Avocado Oil Mayo, mixed with juice of 1/2 lime
1. Combine taco shell ingredients in a bowl. (cheese, coconut flour, & crushed red pepper) 2. Heat a non stick skillet over medium heat. Form 4” round tortillas on heated pan. Cook for about two minutes per side. Carefully remove with a spatula and form into a hard taco shape by folding in half with a 2 inch gap to fill (wrapping them loosely in foil helps). Repeat until you have 10 shells. 3. Add steak to heated skillet and cook for 8 to 10 minutes, stirring to make sure that it cooks evenly. Add equal parts of steak to each taco. Top with cabbage, avocado and avocado oil mayo. Serve immediately.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.