Keto Egg Roll Tacos
These keto egg roll tacos combine crispy pork-filled tortillas with a spicy mayo drizzle and low carb dipping sauce. Ready in 30 minutes!
Servings 4
Calories 563kcal
Ingredients
For the tacos:
- 1 pound ground pork
- 3 small green onions chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce regular or reduced sodium
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced ginger or ginger paste
- Pinch of salt
- 8 street-size zero carb flour tortillas see notes
For topping:
- 1 1/2 cups shredded cabbage
- Spicy mayo see notes
For the dipping sauce:
- ¼ cup reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon honey alternative
- 1 teaspoon chili crisp more to taste
- 1 small green onion minced
Instructions
To make the tacos:
- Add the pork, green onion, garlic, soy sauce, sesame oil, ginger, and salt to a mixing bowl and use a wooden spoon or your hands to combine the mixture.
- Once well combined, spread the mixture evenly onto each of the tortillas, covering the tortillas in the meat mixture.
- Heat a large skillet or griddle over medium high heat and spray lightly with oil spray.
- Once hot, add the tacos to the skillet, meat side down. You’ll need to work in batches, based on the size of your skillet. If you use a large griddle, you can likely cook them all at once. Cook for 4-5 minutes or until nicely browned and cooked through. Flip the taco and cook for about 1 minute on the other side to let the tortilla brown a bit. Remove to a plate and continue with the rest of the tacos.
To assemble:
- Top with the cabbage and a drizzle of the spicy mayo. Divide the dipping sauce into small bowls and serve for each person to dip their tacos.
To make the dipping sauce:
- Add all of the ingredients to a small bowl or measuring cup and whisk to combine.
Notes
These tacos also work great with ground turkey or chicken, if you prefer that to the pork. You may decide to season a bit more aggressively if using chicken or turkey, since it has less flavor than pork.
We use Mission zero net carb street taco sized tortillas for this recipe. The zero carb tortillas do tend to break apart a bit easier than the ones with 1-2 net carbs each, so feel free to adjust and just add the carb count to the nutrition info below. I’m willing to eat a messier taco to save the carbs and the flavor is just like the others. If you use larger tortillas, you’ll end up with less tacos.
For the spicy mayo, just combine 1/4 cup of mayo + 1 tablespoon of sriracha. Adds a nice creamy element to the tacos.
I use a bag of coleslaw mix for topping the tacos, but you could also shred your own cabbage.
If you have reduced sodium soy sauce, it’s what I prefer in the sauce. Things can get a bit salty with regular soy sauce.
Nutrition
Serving: 2tacos | Calories: 563kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Cholesterol: 109mg | Sodium: 1110mg | Potassium: 610mg | Fiber: 14g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg | Net Carbs: 3g