Keto Steak and Cheese Tacos

By deiv3 on September 20, 2024

Keto Steak and Cheese Tacos

Ingredients:
For the Steak:
1 lb (450g) skirt steak or flank steak
1 tbsp olive oil
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
Juice of 1 lime
For the Tacos:
8 low-carb tortillas (store-bought or homemade almond flour tortillas)
1 cup shredded cheddar cheese (or your preferred cheese)
1/2 cup sour cream
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup diced tomatoes
1/4 cup diced red onion
1 jalapeño, sliced (optional)
Instructions:
Marinate the Steak:
In a small bowl, mix olive oil, garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice.
Rub the marinade all over the steak, making sure it's well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook the Steak:
Heat a skillet or grill pan over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or adjust the time according to your desired doneness.
Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
Prepare the Toppings:
While the steak is resting, prepare the toppings. Dice the avocado, chop the cilantro, dice the tomatoes and onions, and slice the jalapeño if using.
Assemble the Tacos:
Warm the low-carb tortillas in a dry skillet over medium heat for about 30 seconds per side.
Place a generous portion of shredded cheese on each tortilla and let it melt slightly.
Top with slices of steak, diced avocado, diced tomatoes, onions, a dollop of sour cream, and a sprinkle of cilantro. Add jalapeño slices for extra heat if desired.
Serve and Enjoy:
Serve the tacos hot, with a wedge of lime on the side for extra zing.
Tips:
You can use a variety of cheeses like Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
To make this recipe even lower in carbs, consider using cheese crisps or lettuce wraps instead of low-carb tortillas.