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BUCKWHEAT TACOS with MEAT and VEGGIES

Keyword #Glutenfree, #HealthyLifestyle, #LowGlycemicRecipes, #Sugarfree

Ingredients

For TACOS:

  • 1 egg
  • ½ cup of water
  • ½ cup of light buckwheat flour
  • pinch of salt

For filling:

  • ¼ of Iceberg Lettuce
  • 1 red onion
  • 3 stems of fresh asparagus
  • 2 plum tomatoes
  • 2 small peppers (yellow and red)
  • about 1 cup of parsley (or cilantro)
  • ½ pound ground beef
  • 1 can of red beans
  • 1 can of chickpeas
  • tacos spice mix
  • Mexican cheese mix (no starch added!)
  • salt

Instructions

  • Combine the tacos ingredients and mix very well until the texture is smooth. If the batter is too thick or too liquid, adjust water and/or flour amounts accordingly.
  • Cook on the skillet on olive oil as shown in the video
  • Cut lettuce into very thin slices
  • Cut the onion, asparagus, tomatoes, peppers, and parsley into small pieces and place them into separate bowls
  • Start cooking ½ of cut onion on olive oil
  • Add ground beef and mix well to avoid lumps
  • Add Tacos spice mix
  • In a different skillet cook asparagus, beans, chickpeas, tomatoes, and peppers, 1 tbsp of onion, and add taco spice
  • Sprinkle with cheese generously
  • Arrange warm tacos into taco dishes, place lettuce at the bottom
  • Add veggies mixture, meat mixture, and parsley
  • For vegetarians, add veggies mixture and spring with parsley