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Stay Home & Eat Tacos

Stay Home & Eat Tacos

Happy Cinco De Mayo!

While we're always on the lookout for an excuse to get into a fun activity, it's only appropriate to address the elephant in the room. May 5th, the day you might associate with Mexico's 'Independence Day', actually commemorates Mexico's victory over the French Empire in 1862. In Mexico, Cinco De Mayo isn't even a federal holiday! Most of the celebratory parades and events are limited to the state of Puebla where the battle took place. That being said, are we really going to turn down an excuse to enjoy tacos? I think not. To put an extra festive pep in your step today, we want to share this easy DIY taco recipe with you! Our email list got exclusive access to this last year, so if you want to be in on our latest activities, sign up on the home page or scroll down below and sign up at the bottom of the page.

Not only are these tacos delicious, they're also low carb, keto, gluten free, and nutrient dense! To top it off, they won't fall apart on you either. Enjoy them to the fullest at 2 net carbs, 3 grams of protein, and only 89 calories! If you don't have the ingredients on hand, feel free to use corn tortillas and treat as needed--they'll be just as delicious and more nutritionally complex than white flour tortillas. Regardless of what you choose to enjoy, we highly recommend making yourself a meal that feeds both your body and soul! Afterall, it is number 3 on our Founder's list of 81 ways to stay young at heart.

Happy Grilling!



  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 egg lightly beaten
  • 3 teaspoons water


1.) Add dry ingredients into food processor (you can also use a blender, hand mixer, etc.). Pulse until thoroughly combined.

2.) Pour in the egg, and lastly the water while the food processor is running. Stop the food processor once the dough forms into a big clump. (The dough will be sticky, so prep surfaces and hands with flour of choice)

3.) Form into a ball, and wrap dough in plastic wrap. Let it chill for 15 min in fridge.

4.) Break the dough into 4 even balls. Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press. Cut around to smooth edges, and collect the scraps to form another ball of dough--repeat.

5.) Heat up a skillet to medium. Transfer each round individually. Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (30 to 40 seconds). Don't overcook!

6.) Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).



  • Steak cut of choice (we used top sirloin, about 2 lbs)
  • Olive and Canola Oil
  • Juice of 1 lime
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground annato seed
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper



1. Combine olive oil, canola oil, lime juice, and spices in a big bowl

2. Massage mixture into steak. Marinate for a least 30 min, and up to 24 hours.

3. On high heat, grill 5 min on each side, or until done to preference (135°F for medium-rare and 145°F for medium)

4. Don't forget to toss on your favorite veggies while you're at it!


Need to check your sugars or ketones after this delicious treat?
Give your fingers or CGM site a break with the Genteel Lancing Device
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