The best part about these Keto Steak Tacos on Pork Rind Tortillas is they are extremely low carb. With so few ingredients, they are sure to become a fast favorite!
Confession time. I’ve never been very good at cooking steak and I’ve hardly spent any time eating it.
But when I got a huge, delicious package of meat in the mail from Butcher Box (affiliate), AND a new pan to try out in the kitchen… I knew it was time for that to change.
I love a good tortilla, and I know you do too. They’re perfect for making wraps, nachos, and my favorite…tacos.
Not to discredit my other favorite…cheese shell tacos, but the recipe I’m sharing with you today is pretty awesome.
There’s a lot of debate over whether low carb tortillas are “truly” Keto. I’m not going to get into that today…but I will squash the debate with an alternative you can make right now with three Keto staples.
Pork Rind Tortillas
I never realized how versatile Pork Rinds can be. They are beyond useful, zero carb, and in this recipe you won’t even be able to tell you’re eating them.
With a special blend of unflavored pork rinds, egg, cream cheese, and mozzarella I created an incredibly yummy, guilt free dinner that filled everyone up, and made them crave more.
Keto. Steak. Tacos.
Keto Steak Tacos on Pork Rind Tortillas
- Yield: 6 mini tacos
Ingredients
- 1 Cup Crushed Pork Rinds
- 3/4 Cup Mozzarella Cheese
- 1 Egg
- 2 tbsp cream cheese
- 2 6oz top sirloin steaks or meat of choice
- Desired toppings (I used green peppers, avocado and salsa)
Instructions
- Chop Pork Rinds in a food processor until completely crumbled
- In medium bowl, microwave mozzarella and cream cheese until melted and mix together (~30 sec)
- Add crushed pork rind until combined, then add egg (mixing with wet hands is easier for this part)
- If mixture seems too wet add a little more pork rinds
- if mixture is cooling and not pliable pop in microwave for additional 15-20 seconds
- Form a ball with mixture and place between two pieces of parchment
- Roll out until desired thickness (thinner the crispier)
- Cut out circle and place in non stick pan. Cook over medium heat 3-5 minutes until each side is brown
- To prepare steak:
- Bring to room temperature
- Season with favorite steak seasoning, salt and pepper
- Over medium heat add avocado oil or oil of choice
- Sear steak on each side and cook to desired temperature
- Let steak rest for 10 minutes and slice
- Add desired toppings (I used avocado, salsa and sauteed green peppers
Notes
The Nutrition Info below is JUST for the Pork Rind Tortilla. There are a million different ways to customize your tacos, so please calculate your own nutrition based on what you decide to put in them.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Nutrition
- Serving Size: 1 Mini Tortilla
- Calories: 97
- Fat: 7g
- Carbohydrates: 1g
- Protein: 7g
Sheila Griffin says
I can’t wait to try this!!!
★★★★★
Lynn says
These turned out great. Good flavor, nice crunch. I used my taco press, which made things a lot easier and faster. I cooked one and stored the rest in the fridge separated with parchment paper. Thanks for the recipe!
Sam says
So glad to hear it! That’s a great idea!
Patty says
Why do people rate a recipe they have yet to fix? Ratings are for After you try it And follow the directions, as this is the only way to know what you think of the recipe. Otherwise, people get all excited when they find a 5 star review, only to be let down when the reviewers haven’t even tried it yet, or totally changed the recipe, then say it was terrible! Just sayin’! The recipe does look good, and I look forward to trying the tortillas!
Maria Olmstead says
Can’t wait to try it !
Thanks.
Leigh Ann says
How many tortillas does this recipe make?
Sam says
6 mini tacos 🙂
Lisa Alley says
Does the recipe call for one cup of pork rinds before crushed or after crushed…..i’m thinking that would make a huge difference. I want to try these, but want to make sure I’m using the right amount. Thanks!
Sam says
A cup of crushed. I usually take the whole bag and dump it in the food processor, then measure a cup out of that. Then I store the rest in a sealed bag. Hope that helps!
Cheryl says
Omg, you are a genius! Pork Rind tortillas sound amazing. This is also perfect because I can make these for myself and my carb loving family can have the regular flour tortillas.
Im just researching to start on Keto and this will be a big help. Thanks so much for sharing.
Katie says
Could you prepare these and then store in the fridge or freezer to be heated up later?
Sam says
Not sure how they reheat, I haven’t tried that yet. They’re pretty quick to make and gone pretty fast in our house 🙂