Indian Tacos

Bannock, also known as Indian Fry Bread, is simple unleavened bread. It has been a staple food in North American indigenous cuisine for centuries. Originally, the bread was prepared with nut flour and cornmeal, the dough baked on a stick over an open fire.

When European fur traders traded flour and sugar with indigenous people, the Bannock recipe changed. Wheat flour and the fry pan became the focus. Today, Bannock remains a popular food among our indigenous peoples and is often served with savory or sweet toppings.

Indian Tacos are a popular dish made with Bannock. The recipe consists of a Bannock base, topped with seasoned ground beef, lettuce, cheese, tomatoes, and other toppings.

The recipe below uses almond and coconut flours as the main ingredients in the fry bread. This makes the resulting dish both gluten-free and low-carb.

Taco Seasoning:
¼ cup chili powder
2 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon dried oregano
1 teaspoon smoked paprika
Pinch sea salt
Pinch cayenne pepper (optional)

Bannock:
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons Xanthan Gum
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 Whole Egg + 1 Egg White
1 tbsp Water
Olive oil (as needed for frying)

Ground Chicken Mixture:
1 teaspoon olive oil
1 pound ground chicken
2 tablespoons taco seasoning*
6 scallions, chopped (leave 2 tablespoons for garnish)

Toppings:
1 avocado, mashed
1 ripe tomato, chopped
1 cup shredded mozzarella or shredded Tex Mex cheese
Sour cream for garnish

To make Taco seasoning, in a bowl mix all ingredients together. Transfer to a sterilized glass jar. Seal tightly. Keep in a cool, dry place until needed. The seasoning will stay fresh for about 6 months. Use as needed.

To make the fry bread, place all dry ingredients in a bowl. Once combined add eggs and egg whites. Mix until a dough begins to form. Add water, 1 tablespoon at a time, to pull dough together, using your hands. Cover the dough in plastic wrap and let sit in the refrigerator for an hour.

Cut the dough in 4 equal parts. On a cutting board sprinkled with coconut flour, use the palm of your hand and press out dough into a 4-inch circle.

Heat a large skillet over medium heat and olive oil. Fry each flatbread for about 1 min on each side. Set on paper towel. Brush with butter.

To make ground chicken, heat olive oil in the same fry pan. Add the ground chicken to the pan. Saute for 5 minutes and break it up with the back of a wooden spoon. Add the taco seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it's fully cooked and no pink remains. Remove from heat. Set in a bowl. Fold in green onion.

To prepare tacos, place fry bread on a plate; top each fry bread with a portion of chicken mixture, shredded cheese, lettuce, tomatoes, and sour cream.

This recipe was created by Shari MAC. For more Keto Low-Carb recipes go to: Ketopaleosharimac.com

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