Keto Corned Beef and Cabbage Tacos
5.6g
Net Carbs
33.8g
Protein
47.0g
Fat
25.7g
Fiber
593
Calories
Cooking tip: Make the most of leftover corned beef with this delicious fusion recipe. Gruyere is one of the lowest net carb cheeses, and it’s savory flavor is perfect with corned beef. You can swap in Swiss cheese if needed for minimal additional net carbs. We love the idea of making this recipe your own with your favorite ingredients. Just be sure to keep track of changes to net carbs for accurate tracking.
Ingredients:
- 1/3 cup fresh cilantro FNDDS
- 2 cups fresh cabbage, shredded USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/2 cup fresh red onion USDA
- 1/2 teaspoon truvia, sweet completed granulated sweetener
- 1/4 cup mayonnaise, real Best Foods
- 1/4 teaspoon table salt USDA
- 1 tablespoon apple cider vinegar, raw, organic Bragg
- 1 tablespoon canola oil USDA
- 1/3 cup canned sauerkraut, drained Canadian Nutrient File
- 16 ounces cooked corned beef FNDDS
- 8 eas Carb Balance whole wheat tortilla, fajita, 6" Mission Foods
- 3 ounces gruyere cheese FNDDS
Directions:
- In a medium bowl, toss together thinly sliced cabbage, thinly sliced red onion, drained sauerkraut, and roughly chopped cilantro.
- In a small bowl, whisk together mayonnaise, vinegar, granulated sweetener, salt and pepper until well combined. Pour over the cabbage mixture and fold until evenly distributed and all veggies are coated. Refrigerate until needed.
- In a large non-stick skillet over medium heat, warm oil. Add sliced or chopped cooked corned beef and sauté, stirring regularly until heated through, 4-5 minutes. Place warm corned beef in a heat-resistant bowl and set aside.
- Place skillet back over medium heat and working with 1 or two tortillas at a time, heat one side of each tortilla until browning, about 1 minute. Flip, sprinkle with a rounded tablespoon shredded gruyere and continue to warm until tortilla is browned and cheese is melting, another 30-60 seconds. Repeat until all the tortillas are warmed and evenly topped with cheese. Layer evenly with warm corned beef, about 1.6 ounces on each. Just before serving, top each taco with a scant ¼ cup cabbage slaw. Two tacos as described are one serving.
