Low Carb Tajadas
Discover a guilt-free twist on a beloved classic with these flavorful Low Carb Tajadas, perfect for anyone seeking a healthier side dish or snack option. Made with fresh green zucchini, this recipe swaps traditional fried plantains for a lighter, low-carb alternative that's just as satisfying. Seasoned with a delightful blend of smoked paprika, garlic powder, and black pepper, each slice of zucchini is brushed with an aromatic oil and pan-grilled to perfection, delivering a crispy, golden-brown texture without the need for deep frying. Ready in just 30 minutes, these zucchini tajadas are easy to prepare and bursting with bold flavors that pair beautifully with grilled meats or can be enjoyed on their own as a wholesome treat. With minimal ingredients and simple steps, this keto-friendly recipe is a must-try for those looking to enjoy the taste of tajadas without the carbs.
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Recipe Information
Ingredients
- 3 medium green zucchini
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons garlic powder
- 0.25 teaspoons black pepper
Instructions
Wash the zucchinis thoroughly and pat them dry with a clean towel.
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips resembling the shape of classic tajadas. Aim for slices that are about 1/8 inch thick for even cooking.
Lay the zucchini slices on a clean kitchen towel or paper towels and sprinkle them lightly with salt. Let them sit for 5 minutes to draw out excess moisture. Pat them dry with another towel.
In a small bowl, combine the olive oil, smoked paprika, garlic powder, and black pepper. Mix well to form a seasoning oil.
Brush both sides of the zucchini slices with the seasoned oil, ensuring they are evenly coated.
Preheat a nonstick skillet or grill pan over medium heat. Add a small amount of olive oil if needed to prevent sticking.
Cook the zucchini slices in batches for about 2-3 minutes per side, or until they become golden brown and slightly crispy. Avoid overcrowding the pan to ensure even cooking.
Once cooked, transfer the zucchini tajadas to a plate lined with paper towels to absorb any excess oil.
Sprinkle with a pinch of extra salt, if desired, and serve immediately while warm.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 12.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1581 mg | 34% | |
*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.
