Low Carb Huarache
Get ready to savor the vibrant flavors of Mexico with this Low Carb Huarache recipe, a guilt-free twist on an iconic street food favorite! Instead of traditional masa, this version features a zucchini and almond flour base, baked to golden perfection for a low-carb alternative that’s packed with nutrition. Topped with tender shredded chicken, creamy avocado slices, and a refreshing homemade salsa made from fresh tomatoes, red onion, cilantro, and lime juice, each bite bursts with bold and wholesome flavor. Optional Cotija cheese adds a hint of tangy richness, making this dish perfect for keto or gluten-free diets. Ready in under an hour and serving four, it’s a delicious way to enjoy authentic Mexican cuisine while staying true to your health goals. Perfect for weeknight dinners or casual entertaining, these huaraches are sure to impress!
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Recipe Information
Ingredients
- 2 Large zucchini
- 1 cup Almond flour
- 1 Egg
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Avocado
- 2 Tomato
- 0.5 Red onion
- 0.25 cup Fresh cilantro
- 1 Lime
- 0.25 cup Cotija cheese (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible and place the grated zucchini in a large mixing bowl.
Add the almond flour, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the zucchini. Mix well until a dough-like consistency forms.
Divide the mixture into 4 equal parts. Form each part into an oval shape about 1/4 inch thick on the prepared baking sheet. These are your huarache bases.
Bake in the oven for 15-20 minutes until the edges are golden brown and the base is firm.
While the bases are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the chicken breast with the remaining salt and pepper and cook for 6-7 minutes per side, or until fully cooked. Remove from heat, let it cool slightly, and then shred the chicken using two forks.
Dice the tomatoes and red onion. Chop the cilantro. In a bowl, combine the tomatoes, onion, and cilantro. Squeeze the juice of one lime over the mixture, add a pinch of salt, and mix well to make a fresh salsa.
Slice the avocado and set aside.
Once the huarache bases are finished baking, let them cool slightly. Top each base with the shredded chicken, avocado slices, and fresh salsa.
Sprinkle with Cotija cheese if desired and serve immediately. Enjoy your low-carb huaraches!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 7191 mg | 313% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 39.0 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 882 mg | 68% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
