Low carb pancake tacos with a ground beef and chorizo filling. Who would have thought pancakes would make such incredible taco shells? And keto pancakes at that!
In a bullet or mixer (I use a Nutribullet,) combine eggs, cream cheese, minced garlic, and cayenne. Pulse for 15-30 seconds until you have a nice batter. Allow bubbles to settle for 3-5 minutes.
Bring a pan to medium heat, and place a small amount of butter in the pan so your pancakes don't stick
When the butter begins to bubble, you can pour your first medium sized pancake on to the pan, leave it there until you see the edges of your pancake begin to rise and big bubbles forming in the middle (Note: the first one always turns out pretty bad!)
Flip the pancake and leave it on that side for approximately one minute, or until golden brown on both sides
Repeat until you have used all the mixture, and set your "taco shells" to the side
In a bowl, remove chorizo from casing (if applicable) and mix with ground beef
Mix in the garlic by hand, and all the other seasonings (Season to taste here! We have listed suggestions for the amount to use, but do what feels right according to your love or hate for spicy food.)
Heat a large skillet over medium-high heat. Cook and stir meat for 8-10 minutes, or until it is browned and crumbly
Place into a bowl
Place a pancake on a place add a few scoops of meat, some diced avocado, shredded cheese, and a dollop of sour cream
Serving Size 3 Tacos
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.