Name: Low-Carbohydrate Chicken Tacos
Prep time: 55 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 cups zucchini, sliced; 1 cup almond flour; 2 tablespoons cornstarch; 4 eggs; 1 1/2 cups milk; salt; Nutrioli® cooking spray, for the tortillas; Nutrioli® cooking spray, for the fajita stir-fry; 1 cup onion, diced; 2 cups chicken, diced; 1/2 cups green bell pepper, diced; 1/2 cups red bell pepper, diced; 1/2 cups yellow bell pepper, diced; 1 cup Manchego cheese, shredded; cilantro, for garnish; lime, to serve; green salsa, to serve

Preparation

35 mins

20 mins

Low

Blend the zucchini, almond flour, cornstarch, egg, milk, and salt. In a non-stick skillet, add Nutrioli® spray oil and use a ladle to form the tortillas. Cook for 3 minutes on each side. Set aside.

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Low-Carbohydrate Chicken Tacos

Ingredients

Preparation

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