Mexican has to be one of my all time favourite cuisines. Mexican isn’t the healthiest option – loaded with calories from the cheeses, sour cream, high starchy tortilla shells, beans saturated in fatty oils and fish that is crumbed and deep fried, but with a little forward thinking, we can customise these meals, substituting each element for a low carb, gluten free taco alternative that is sure to keep you nourished, full and most importantly – satisfied.
My favourite substitutions are below:
Sour cream – Natural Greek yoghurt
Mexican seasoning – Salt, pepper, mixed herbs and chilli.
Tortilla – Lettuce leaves
Burrito sauce – Tomato finely diced.
You can be creative and add any vegetable you like, meat or tofu as you prefer and even add beans or lentils for a more heartier dish.
1 – 2 bunches of Cos Lettuce (use outer big leaves only for best result)
Chicken breasts (around 2 will feed 4 people)
Tomato as desired
Natural Greek yoghurt
Red onion, diced
Red cabbage, sliced
Dice and cook the chicken breast(s) in coconut oil in a Frying pan.
Separate and wash lettuce leaves, shaking off all excess water. Pat dry if needed.
Assemble your taco by placing the chicken on top of the leaf and add your desired vegetables.
Top with natural yoghurt and a squeeze of lime juice.