Fajitas in Keto Tortilla Bowls!

Hello friends!!

Oh my gosh, I have such an adventure to share with you from last night, but I’m going to save it for tomorrow’s post! Eek!

Let’s talk about the FOOD from last night, because….this dish, although not the most photogenic, was absolutely outstanding!

Chicken and Shrimp Fajitas in a Homemade Grain Free Bowl!

Now – I need to pause here, and inform you that…the bowls fell apart during transportation.

I know. Tragedy.

You see, every Wednesday night, my special gentleman and I have a standing date night: I make dinner and bring it over.

Well…these delicate and delicious homemade grain free tortilla bowls sadly didn’t survive the taxi ride uptown.

So, my apologies in advance for the sad, sad photos.

However, those “broken tortilla bowls” were the most delicious fajita receptacle I’ve ever had. Sad-looking and all!

I made one batch of the veggies, and then divided it in two. For Steven, I added in rotisserie chicken, and for myself, I added cooked shrimp.

Top it off with some buttery guacamole and salsa (and sour cream if you can), and mmm! mmm! mmm! FABULOUSNESS!

And they’re grain and gluten free, keto, paleo, and Specific Carb Diet friendly!

(Also, you can totally forego the homemade tortillas and just get store bought. This is a delicious (according to Steven) almond flour tortilla variety. They’re gluten free, but not Specific Carb Diet friendly!)

Here’s What You Need: (Serves 2)

Tortillas:
1 bag riced cauliflower (or 1/2 head of cauliflower, riced)
2 eggs
1 cup almond flour
1 Tbsp EVOO
Salt and Pepper

Fajitas
1 red bell pepper, sliced into matchsticks
1 red onion, sliced
1 zucchini, sliced
1 carton grape tomatoes, whole
4 baby bella mushrooms, sliced
6 cloves of garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp red pepper flakes
salt and pepper
Protein of choice: Rotisserie chicken or cooked shrimp

“Fajita Accessories”
Romaine lettuce, chopped
1 avocado, smashed with red onion, salt, pepper, cilantro, 1 minced garlic clove and a squeeze of lime juice
Sour Cream (SCD omit)
Fresh Cilantro
Red Onion, minced
Cheddar Cheese, shredded
Salsa (This brand is SCD-friendly)

Tools:
Baking Sheet
Large Nonstick Skillet
Good Chef’s Knife
Tinfoil
Parchment Paper
Large Mixing Bowl
Small Mixing Bowl
Food Processor

Directions:
Start out by making your tortilla bowls.

Preheat oven to 400 degrees. In a mixing bowl, combine cauliflower rice, eggs, almond flour, salt and pepper, and EVOO, and mix to combine. (If making your own, be sure to put the rice in a clean kitchen towel and wring out all the excess liquid).

Cut four large squares of parchment paper, and create two bowl-sized balls of tinfoil. (They can be loosely “packed” so you don’t use a ton of tin foil.) Then, place half of the cauliflower mixture on one of the squares of parchment. Place another piece of parchment on top and “smoosh” out the dough to form a large, round, disk – about 1/4 inch thick. Repeat for the second half of the cauliflower mixture.

Place your two tinfoil balls on the baking sheet, and carefully drape one cauliflower dough-parchment “sandwich” over top of each tinfoil ball. Keeping the parchment paper on, bake for 45 minutes.

While the bowls are baking, make your veggies. In a large non-stick skillet, over medium-high heat, saute your onions in 2 Tbsp EVOO, salt and pepper for about 4 minutes, until they begin to soften. Then, add your peppers, zucchini, mushrooms, garlic and spices, and cook for another 5 minutes, until the veggies have begun to soften. Finally, add your grape tomatoes, and let those cook for another 3 minutes, until they plump up. Finally, add in your cooked protein of choice — chunks of rotisserie chicken, or cooked shrimp. (I thawed frozen cooked shrimp).

Remove your tortilla bowl after 40-45 minutes, when you can see a beautiful golden brown edge. Let cool for 5 minutes on the tinfoil-ball, then carefully remove the parchment paper and serve.

To serve:
Place a bed of romaine in the bottom of the bowl. Top with your fajita veggies and protein mixture. Top with guacamole, salsa, sour cream (if using), cheddar cheese, red onion and cilantro!

Oh my word! This was such a delectable meal! I polished off the entire thing! And that’s quite a feat, because this was no “bird food!”

We need to start with the tortilla bowls, because, WOW. The flavor and texture of these bad boys was phenomenal. The edges were beautifully golden brown and crispy, yet the inside was fluffy and light. (That’s from the egg!) But the overall flavor was this beautifully nutty, carby bread, with a slightly sweet undertone from the caramelized cauliflower. And it smelled so delicious baking — think toasted nuts from the almond flour!

And these babies had so much protein too! From the eggs to the almond flour to the shrimp/chicken — watch out, Popeye! (It’s just too bad they didn’t survive the commute!)

Next – this fajita mixture, coupled with the cool, creamy guacamole. I mean…somebody pinch me! The veggies definitely had one heck of a kick, which was beautifully met with the buttery and luxurious guacamole to cool you down. The fresh crunch of the lettuce, the meatiness from the shrimp, the fluffy-and-crispy tortilla…I’m gonna be honest, I couldn’t believe I produced this meal, it was THAT good!

So friends, even if you’re not Keto or on the Specific Carb Diet…these tortillas are a fun, fresh take on your traditional Mexican meal! Not only are they fun and healthy, but they’re dang impressive too!

So let me know how they turn out for ya!

Until tomorrow!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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