Brenda’s Turkey Shell Tacos

*Dairy Free*


=== Brenda’s Turkey Shell Tacos ===

I live close enough to Mexico that I see the border daily. Because of that, I’ve developed an affinity for tacos over the years. Since going keto, I’ve tried Romaine or butter lettuce for tacos. I *do* like the lettuce wrap tacos, but missed the crunch. I’ve also done cheese shells as tostada shells, but they’re far too high fat for me to enjoy on days that aren’t maintenance days.

Today I branched out and got creative. I’d gone to the deli and gotten some sliced turkey cut thicker than I normally get. I took 2 slices (3 oz) and added 1.5 tsp of Cholula hot sauce and soaked them in that all day in the fridge in a baggie. Tonight I draped both slices over the sides of a microwavable casserole and cooked them for about 2 1/2 minutes (in 30 sec increments). I took them out and let them cool (They crunched up/firmed up more as they rested). I stuffed them with ground beef mixed with some guacamole, salsa, and shredded cabbage. I had some sliced avocado on the side. Although the shells got a little dark on the edges, they didn’t taste burnt.

This WILL be my taco shell of choice from now on…..The shell actually helps meet my protein macro without blowing my fat macro.

It was truly delicious. I highly recommend these!

38P/27F/12C (6NC)

Recipe by: Brenda Richards


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