Low Carb Korean BBQ Tacos

Servings: 4

Ingredients: 

Meat: 

• 1lb steak

Marinade:

• ½ medium white onion, chopped into big squares

• 4 garlic cloves

• ½ jalapeno, sliced and deseeded

• ¼ cup soy sauce

• 2 tbsp water

• 2 tbsp allulose or Choczero sugar free honey

• 1-2 tbsp sesame oil

• 1 tbsp rice wine vinegar

• 1 tsp ground ginger

• ½ tsp red chili flakes (optional)

• Salt/pepper to taste 

Taco

• Alamadre low carb tortillas (discount code: lowcarblove)

• Shredded cheddar cheese

• Onion, chopped

• Cilantro, chopped

• Green onion

• Sriracha

Directions:

1. Add marinade ingredients to food processor or blender and blend for 1-2 minutes.

2. Thinly slice the ribeye steak. 

3. Add the steak into a zip lock bag and pour the marinade over it. 

4. Set in fridge for at least 2 hours - overnight.

5. Add meat to a pan over medium high heat with avocado oil. 

6. Cook for about 3-4 minutes until browned.

7. Heat up your low carb tortillas in the same pan where the meat was cooked for extra flavor!

8. Add the meat, and the rest of the toppings to the tortilla and enjoy!

Nutrition:

Nutrition per serving without toppings:

• Calories - 373

• Fat - 28g

• Protein - 24g

• Total Carbs - 14g

• Fiber -1g

• Net Carbs - 7g (mainly subtracted from allulose)

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