Keto Korean Barbecue Tacos Recipe

Keto Korean Barbecue Tacos Recipe

Ingredients

Yield: 6 small tacos (2 per serving)

Filling.

• 1 cup (120g) raw walnuts

Sauce.

• ¼ cup (60 ml) low-sodium tamari or coconut aminos
• 1 tablespoon toasted sesame oil
• 1 teaspoon chili paste or Sriracha sauce
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• a few drops of liquid stevia (optional)
• 1 recipe Flax Tortillas, or 6 small low-carb tortillase (see Flax Tortillas)

For Garnish.

• ¼ heaping cup (20g) thinly sliced red cabbage
• 3 tablespoons (15g) sliced scallions (green parts only)
• 1 teaspoon sesame seeds
• 3 tablespoons (45 ml) Tangy Avocado Mayo (see Tangy Avocado Mayo)

Method

1. To prepare the walnuts, place them in a small dish and either cover with cold water and let soak in the fridge overnight or cover with near-boiling water and let soak for 30 minutes
2. To make the filling, drain the soaked walnuts, then place them in a blender or food processor and pulse until they have the consistency of cooked ground beef
3. In a small mixing bowl, whisk together the ingredients for the sauce
4. Put the processed walnuts in a large frying pan over medium-low heat and pour the sauce on top
5. Cook for about 5 minutes, moving the walnuts around in the pan every minute or so, until the sauce is mostly absorbed
6. To assemble the tacos, place about ¼ cup (30g) of the walnut filling in each tortilla, then garnish evenly with the cabbage, scallions, sesame seeds, and avocado mayo
7. Refrigerate the ingredients separately for up to 3 days
8. The leftovers are best eaten cold

Nutritional Info. 560 calories – 50.8g fat – 15.2g protein – 19.5g total carbs – 5.3g net carbs

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