Try these tacos with a tortilla made from San Juan® Egg Whites, as this recipe will give you a low-carb meal option. Enjoy it as a light but equally delicious meal.
3/4 cups almond flour, 40 g, sifted, for the tortilla
1 cup San Juan® egg whites, 375 ml
1 teaspoon baking powder, 3 g, sifted for the tortilla
salt, for the tortilla
pepper, for the tortilla
cooking spray, for the tortilla
1/4 onions, for the sauce
1 clove garlic, for the sauce
1/2 cups cucumber, without skin or seeds, in cubes, for the sauce
2 avocados, only the pulp, for the sauce
2 pieces serrano chile, without tail, for the sauce
3/4 cups cilantro, leaves, for the sauce
3 tablespoons spearmint, leaves, for the sauce
3 tablespoons lime juice, for the sauce
3 tablespoons water, for the sauce
salt, for the sauce
pepper, for the sauce
2 tablespoons olive oil, for the meat
1/2 cups onion, in strips, for the meat
500 grams skirt steak, in medium strips
salt, for the meat
pepper, for the meat
red onion, pickled, for garnish
serrano chile, sliced, for garnish
cilantro leaves, for garnish
Preparation
30 mins
15 mins
Low
Using a whisk, mix in a bowl the almond flour along with the San Juan® Egg Whites and the baking powder until combined; you will notice that the egg whites will slightly puff up. Season with salt and pepper and finish combining.
Spray a non-stick skillet (preferably the size you want to make the tortillas) with some oil, add a bit of the mixture, and cook over low heat. When the surface starts to bubble slightly, flip the tortilla with a spatula and cook for a few more minutes. Repeat until the mixture is finished. Keep warm until use.
For the sauce, blend the onion with the garlic, cucumber, avocados, serrano chili, cilantro, mint, lime juice, water, salt, and pepper until integrated. Reserve until use.
Pour olive oil into a hot skillet, sauté the onion until it is translucent, and cook the flank steak there for 8 minutes over medium-low heat, seasoning with salt and pepper.
Prepare your tacos! Spread sauce on a tortilla, add the flank steak in strips, and garnish with pickled onion, slices of serrano, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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