I love spicy food and there is something about the flavours of Mexican food that I find irresistible, I think it’s the mix of chilli and lime. But generally Mexican is heavy on the carbs, including tacos, tortillas and beans, all of which are off the menu while you’re on keto. So this is my keto friendly version, it’s delicious and once you realise you can can have all of that flavour and none of the carbs you will never go back to carb heavy Mexican again.

If you want to make a feast of things you can also prepare the Naked Chicken Frajitas, click here for the recipe.

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Ingredients

1 tbsp of extra virgin olive oil
500g lean beef mince
1/2 cup of beef stock
1 medium brown onion, finely chopped
1 clove garlic, crushed
2 tsp cumin
1 tsp sweet paprika
1 tsp oregano
½-1 tsp chilli flakes or powder (depending on how hot you like it)
1 bay leaf
½ tsp cayenne pepper
½ cup fresh coriander, chopped
Iceberg lettuce

Guacamole

2 ripe avocados
Small handful of ripe cherry tomatoes
½-1 fresh red chile, finely diced
1 tsp sweet paprika
A few sprigs of fresh coriander
The juice of one lime
Sea salt and freshly ground black pepper

Spicy Tomato Salsa

250g ripe grape or cherry tomatoes, finely chopped
½–1 fresh red chile, to your taste
½ cup chopped coriander
1 tsp ground cumin
½ tsp oregano
1 tbsp Worcestershire sauce
Cayenne pepper to taste
Sea salt and freshly ground black pepper, to taste
The juice of 1 lime

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Method

Tacos

Heat oil in frying pan or wok over medium/high heat. Add onions and garlic and cook for a few minutes, until translucent.

Then add cumin, sweet paprika, oregano, chilli and cayenne pepper and stir until the aromas start to release

Add beef mince, stirring with a wooden spoon to break up the mince.

As the mince finishes browning add in the bay leaf.

Then add ½ cup of beef stock and simmer for a few minutes or until the liquid thickens.

Once sauce has thicken, stir in fresh coriander.

Guacamole

Finely chop the cherry tomatoes, chile and coriander leaves, including the top part of the stalks

Scoop out the flesh of a ripe avocado into a bowl, add in tomatoes, chile and coriander and mash together with a fork.

Squeeze in the juice of one lime. Season with taste with salt and finely ground black pepper

Spicy Salsa

Finely chop tomatoes, coriander and red chile.

Place in a bowl and season with Cayenne pepper, Worcestershire sauce, cumin, oregano, salt and pepper. Taste and adjust flavours as needed.

 To Serve

Serve all the individual component in bowls straight to the table.

Assemble your taco by spooning taco mixture into iceberg lettuce cups. Add a splash of spicy salsa and a generous scoop of guacamole.

Pick these up in your hands and eat them as you would a taco. Beware, it’s messy!

Bon Appetite!