A Lo-Carb Mexican Streetfood Favourite, Made with Lo-Dough

Mexican food has undergone something of a renaissance in the UK over the last few years and now, thanks to Lo-Dough, we can take tacos in a healthier, low-carb kind of direction.

We've combined slow-cooked, pork shoulder (leftovers) with onions, avocado, lime, chilli, coriander, tomato and few drops of hotsauce to create these mouthwatering Mexican mouthfuls. 

Whereas a regular soft taco would contain around 21g of carbs, Lo-Dough Tacos will contain less than 1g of total carbohydrate, leaving you space to pile up some healthier carbs - ie vegetables and herbs - basically, as much as you can squeeze in - your taco is only really 2 or three bites of food!

To make your tacos, you will need to roll your Lo-Dough out as flat as possible and then use a circular pastry cutter or run a knife around a circular object.

IMPORTANT NOTE: Never discard the remaining Lo-Dough when cutting out smaller shapes - blitz any remaining product down to a fine crumb and store it in a container in the freezer - you can add to your container anytime you do a recipe like this. Once you have collected 28-30g, that will be enough to make one of our mug cake or fritter recipes.

Once you have your tacos cut out, fill them up however you like - fish, veggie or like we have done here - with some spicy slow-cooked pork (spice up any leftovers from your roast dinner) as we have done here.