Mexican food is a favorite around our house. But now that I’m trying to eat a few less carbs, I’m having to make some adjustments.
I know. Low carb stuff is not a terribly popular discussion among many clean eaters. Particularly today. But the truth is, I’ve lost weight so far eating clean AND low carb and I’m not even counting calories. I say whatever gets you to healthy is what you should do, so I’m sticking to it and it’s working. Yay!
Most people know that a simple way to cut carbs with tacos is to sub the tortilla for a large leaf of lettuce which is what I’ve done here. It’s tasty, and you don’t feel like you are totally missing out. But what about the rest of the ingredients?
I’ve had to look at carbs a whole lot closer lately to help control my blood sugar so I had to go just a little further than the shell to make this truly low carb.
Here’s some general info I found:
Cherry tomatoes are just slightly lower in carbs by 1 gram per cup than regular chopped tomatoes.
Avocados are a healthy source of fat and fiber, but they do have carbs. Whether you make guacamole or just slice up the avocado, keep it to no more than about 1/4 cup. That amount of plain, mashed avocado is about 5 grams of carbs, give or take.
These are a little friendlier in carbs just because you typically won’t use as much when they are raw. At just under 3 carbs per 1/4 cup, it’s not a bad way to add flavor without upping the carb intake significantly.
Top these tacos with the low carb toppings of your choice and enjoy!
YOU MIGHT ALSO ENJOY:
Clean Eating Low Carb Tacos
- 3 raw, boneless, skinless chicken breasts
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- Salt to taste after cooking
- Large lettuce leaves for shells
- Clean guacamole, sliced tomatoes and dices onions for toppings
- Lay the chicken breasts at the bottom of your crock.
- Sprinkle the spices over the top.
- Cook on low for 4-6 hours or until the chicken easily shreds when stirred.
- Add salt to taste.
- Build your taco.