Low Carb Smashed Dumpling Tacos

Step by Step Instructions

1. 1

   Add the chicken, garlic, ginger, scallions, cilantro, rice wine vinegar, soy sauce, sesame oil, five spice, sesame seeds, and cayenne pepper to a large bowl. Mix until combined.

   For this step

   • 1 lb ground chicken
   • 3 cloves garlic, minced
   • 1/2 teaspoon grated fresh ginger root
   • 4 tablespoons thinly sliced green onion
   • 1 tablespoon chopped cilantro
   • 1 tablespoon soy sauce, tamari or liquid aminos
   • 1/2 tablespoon rice wine vinegar
   • 1/2 tablespoon sesame oil
   • 1/4 teaspoon Asian five spice
   • 1/4 teaspoon sesame seeds
   • 1/8 teaspoon cayenne pepper, if desired
2. 2

   Press about three tablespoons of the chicken mixture onto each mini tortilla, pressing it flat.

   For this step

   • 12 keto tortillas
3. 3

   Heat a non-stick pan over medium heat and cook each tortilla, starting with the meat side down, for 3-4 minutes or until the meat is cooked through. Then, flip and cook for another 2-3 minutes on the other side. Check the thickest part of the chicken with a food thermometer; it must reach 165°F. Cook a few minutes more if needed.

4. 4

   Top with extra cilantro, scallions, sesame seeds, and a drizzle of chili oil.