Calories: 231 Proteins: 8 Carbs: 4 Fats: 15 Serves: 10
7 oz cheese
3 Tbsp BBF Organic Coconut Flour
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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.
