Note: This recipe works best in the maintenance phase, or for those who eat grain at lunch or dinner. Alternatively, if you are in the weight loss phase you could remove the tortillas and eat an equally delicious pile of food. 

IMG_9522.JPG

Taco is a strong word for what this meal is. Really, this is a huge pile of veggies and protein and guacamole with a couple of small tortillas buried under it. Eating this meal is a process of eating your way down to reveal the tortillas at the bottom, and when there is the right amount left to put inside of one of the tortillas, you can eat one taco at a time like a normal person. Eating these is messy, but it is a beautiful, delicious mess.

A Note on Tortillas: Flourless tortillas are technically compliant. Many of us have found that Ezekiel tortillas and flourless corn tortillas are not triggering. My own personal rule for tortillas is that 1 large tortilla or 2 small tortillas equals one grain serving. As always, be careful with your precious program and use your own judgement. You could always eat rice instead. Honestly the tortillas are just a vehicle for all the other delicious food. They aren’t very interesting.

 

For the taco “meat,” I like to use Soy Curls cooked in Taco Simmer Sauce. I do it this way because it’s super quick and easy (not to mention delicious) but you could use any kind of simmer sauce or substitute the soy curls for 6 oz of pinto or black beans instead.

 

Flour-Free Tacos

  • Servings: Makes 1 Serving
  • Print

Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Grain Serving

Ingredients

Veggie Serving

  • Bell peppers, onions, mushrooms
  • Cabbage

Protein Serving

  • 4 oz hydrated soy curls

Fat Serving

Grain Serving

  • 2 small Ezekiel tortillas or flourless corn tortillas

Condiments (Freebies)

  • Taco simmer sauce (see above)
  • Fresh cilantro to garnish
  • Salt to taste
  • Lime wedge

Directions

  1. Hydrate the soy curls by soaking them in water for 10-15 minutes and then squeezing water out.
  2. Put an empty skillet on your food scale and weigh 2 oz more than your normal veggie serving of sliced raw fajita veggies. (They will cook down)
  3. In a smidgen of oil, sauté the veggies until cooked and browned. Set aside.
  4. Add the soy curls and simmer sauce to the pan, and simmer until the liquid is almost gone and they start to stick. Remove and set aside.
  5. Steam the tortillas for a few seconds in a microwave or steamer basket.
  6. Make the guacamole by mashing up the avocado, and adding lime juice, chopped cilantro, and salt.
  7. Assemble everything on the plate, garnish with a slice of lime and more chopped cilantro.
  8. Sprinkle up to 2 oz of shredded cabbage on top as a condiment.

IMG_9523.JPG