I think you’ll like this recipe for a couple of reasons. It takes a short amount of time to assemble, and you can either choose to make a big or small batch and freeze the rest if needed.
I used low-carb tortillas in this recipe, which were a great swap. They’re about 12 total grams of carbs, but fiber-rich, which helps reduce glucose spikes.
Follow the recipe steps in the post, get the printable recipe in the recipe card below, or, you can follow my Youtube Tutorial:
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How to make Low Carb Beef Tenderloin Taquitos
Cube your beef into 1-inch pieces and then season with your seasoning of choice (I use nature’s seasons here).
In a medium, nonstick skillet, heat avocado oil on medium-high heat. Add beef tenderloin to skillet and cook through to medium-well. Set aside cooked beef.
Prep taquitos by spreading refried beans on the entire taquito, and sprinkling on Mexican cheese and beef. Roll them tightly, and place them seam side down.
Add 1 inch of oil to a skillet, and heat on medium-high heat. Add the taquitos to the skill, and cook until light brown and crispy on all sides, about 2-3 minutes. Be careful not to crowd the pan, and work in batches to keep the oil hot.
Once browned, set aside on a paper towel to drain the excess oil.
Top the taquitos with salsa, avocado, onion and cilantro.