Ever since I moved to Washington from Texas I have been on a taco crave. I have been making breakfast tacos, for a few weeks now. These Keto Steak Eggs and cheese tacos are probably my favorites to make. Using Tia Lupita Corn and cactus tortillas with only 4 net carbs, as a result making these a low carb keto favorite. I will be sharing how I make these below.
It is brunch time.
First and foremost, Who doesn’t like brunch? I.LOVE.BRUNCH. There is that feeling of having great conversation with those around you while savoring great food, sippin’ on some bottomless mimosas or a Michelada.
Brunch has to be satisfying. Cue tacos. Tacos are a group on their own, they have their own personality. How many ways can you make tacos? The possibilities are endless.
My love for tacos is deep y’all! I lived in Texas for 20 years before moving to the PNW, so I can say with reassurance that I have had my share of good, great and bucket list tacos.
Moving to the PNW meant that I was not going to have access to breakfast tacos easily. So I did what I do best. Cook homemade tacos. These are one of my favorites, the steak is cooked perfectly medium rare, eggs fried sunny side up nested inside the warm Cactus Tortilla, topped with queso fresco and cilantro. Cutting the carbs with these tortillas.
Low Carb – Keto Cactus Tortillas
In 2017 the Food and Agricultural Organization of the UN (also known as FAO) named the Nopal cactus or Opuntia Ficus-Indica – the plant of the future! With the climate change, the Nopal cactus can grow in the harshest conditions – in arid deserts or mountainous rock waste lands. The Ficus-Indica is the model for sustainable food!*
Cactus tortillas are a rich in super nutrients and are very delicious . They are a mixture of nopales or, white corn masa, cassava flour, salt and water. No preservatives or artificial ingredients. With only 30 calories and four net carbs, making these a healthier alternative.
You can use them in tacos, enchiladas, quesadillas and burritos. The options are endless!
More Breakfast Recipes:
Next, for these Tacos I like to use Ribeye Steaks. I usually get these at my local butcher or Whole foods meat counter. Splurging a bit when buying steaks makes a difference in flavor and final dish. I seasoned the rib eye with my Puertorican Adobo Sazón seasoning- recipe can be found here. Cook them in a cast iron a medium high heat for about 4 minutes on each side. Always let the steaks rest before cutting. They are tender and full of flavor.
Last word: These Keto Steak Eggs and Cheese tacos are a winner. I make them for breakfast, brunch and dinner and they’re so easy to make. Lastly, it is a healthier option for a hearty breakfast. Recipe below!
Don’t forget to PIN this recipe for later on Pinterest . If you make this recipe, leave me a comment, and share it on Instagram and tag me @hungrytravelingmama and use the hashtag #hungrytravelingmama
Low Carb (Keto) Steak, Eggs & Queso Fresco Tacos
- Frying pan
- 6 Eggs
- 3 Rib Eye Steaks
- 2 tbsp Puertorican Adobo Seasoning
- 6 Tia Lupita Cactus Tortillas
- Queso Fresco
- 1 tsp avocado oil
- Season Steaks with the adobo.
- Heat Avocado oil in a cast iron pan at medium heat.
- Cooked steaks 4 mins on each side, I like mine cooked medium rare.
- Remove and let them rest before slicing.
- Heat additional avocado oil and fry eggs to liking. I prefer mine sunny side.
- Heat up tortillas in a griddle for 2 mins on each side.
- Slice steak in strips.
- Assemble tacos, placing steak, egg, queso fresco & garnish with cilantro. Add green salsa if preferred.
- Buen Provecho!!!