Low Net Carbs Veggie Tacos

Ingredients

• 2 small zucchini or yellow squash, sliced into half moons
• 1 bell pepper, diced
• 1/2 onion, diced
• Note that you can use whichever keto-friendly veggies you have handy
• Seasoning blend:
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon of chili powder
• ½ teaspoon of cumin
• ½ teaspoon of garlic powder
• 1 tablespoon vegetable or avocado oil
• 8 La Banderita Carb Counter street taco tortillas
• 1/2 avocado, sliced for serving
• 1/2 cup queso fresco, crumbled

TOPPINGS

Directions

1. Mix together spices for seasoning blend. Sprinkle over sliced veggies.
2. Heat oil in a medium-large skillet. Add seasoned veggies and sauté until onions turn translucent and veggies start to brown, about 4 minutes. Reduce heat to medium and cook until tender, but not mushy – about 5-6 minutes more.
3. While veggies are cooking, warm tortillas in a medium heated pan. Prepare toppings.
4. When veggies are cooked, scoop into warm tortillas.
5. Top with sliced avocado and cheese. Garnish as desired.