Keto Grain-free Soft Tortilla Tacos
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 6
3-Ingredient corn-free, low-carb, keto soft tortillas stuffed with taco meat, zucchini salsa and MCT guacamole.
Per Tortilla (multiply for how many tortillas you want to make)
Taco Beef
Zucchini Salsa
  • 1 tomato, diced
  • ¼ cup diced zucchini
  • 2 tbsp fresh cilantro, chopped
  • 1 green onion, sliced thin
  • ½ lime, juiced
  • 1 teaspoon avocado oil
  • ½ teaspoon sea salt
  • ⅛ teaspoon cayenne
MCT Guacamole
Optional Toppings
  • Sliced olives
  • Iceberg
  • Cilantro
  • Yellow bell pepper
  • Avocado
  1. For the grain-free soft tortillas: Add a drizzle of avocado oil to your cast iron pan and heat over medium for 1-2 minutes. Meanwhile, whisk egg white, cream of tartar and lime zest. Pour into preheated pan, roll around until circular. Cover pan with a lid and cook for 2-3 minutes. Remove cover, flip and cook another 2-3 minutes, no cover. Fold in half and remove to a cooling rack. Repeat until you’ve made enough tortillas to make you happy.
  2. For taco beef: add all ingredients to a pan and saute until beef is fully cooked through.
  3. For zucchini salsa: add all ingredients in a bowl. Toss to combine and set aside.
  4. For MCT guacamole: add all ingredients into the jug of your blender and pulse quickly, until chopped and combined. Or, mash in a bowl.
  5. To assemble tacos: hold tortilla in the palm of your hand and fill starting with taco meat. Enjoy!
Avocado oil: if you don’t want to use avocado oil to fry with, leaf lard works great, or coconut oil.

Cast iron pan: I used a 10-inch cast iron pan that I’ve had for 8 years and I love to pieces.

Vitamin C crystals: are used to prevent the avocado from browning. Works like a charm
Recipe by Healthful Pursuit at