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Healthyiest Taco Salad

If you are a fan of Mexican food and love the lighter side of life keep watching this video! I’ve made a gluten-free, low carb and a sugar-free version for all the people who love to enjoy a wonderful Mexican recipe.

This recipe makes 4 Portions so it’s perfect for me and Tobi to have dinner at night and have a leftover lunch for the next day.

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Taco Salad
  1. Fry minced meat in a pan with a bit of olive oil.
  2. – next we’ll add seasoning like salt and pepper, paprika powder mine is a spicy one, and garlic powder lot’s of garlic powder, and some broth and for a finish I use here 2 Tbsp of Tomato pesto, you can make it on your own but i wanted to try this one from barilla.
  3. – while frying I chop some salad and other vegetables like green & yellow paprikas and 1 onion. yazz onions, get a pack of gums for later.
  4. – layer your salad and minced meat in a bowl, top your veggies on top .
  5. – if you love cheese like we do, be generous and top it with some love.
  6. – you can top any low carb dressing. I use here some aioli ( which is made of garlic and olive oil.. that’s it) mix it with a bit vinegar and oil and you are ready to go.
  7. – yaaaazzzz… i mix. I hope you enjoy this great recipe. Let me know in the comments what is your favorite Mexican recipe. and what I could turn for you into low carb.
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