Low Carb Beef Tenderloin Taquitos

These low carb beef tenderloin taquitos use low carb tortillas as the base for a crunchy, delicious Tex-Mex favorite.
These low carb beef tenderloin taquitos use low carb tortillas as the base for a crunchy, delicious Tex-Mex favorite.
These low carb beef tenderloin taquitos use low carb tortillas as the base for a crunchy, delicious Tex-Mex favorite.
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Low Carb Beef Tenderloin Taquitos

These low carb beef tenderloin taquitos use low carb tortillas as the base for a crunchy, delicious Tex-Mex favorite.

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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.

taquitos stacked on a plate topped with cilantro and salsa

Follow the recipe steps in the post, get the printable recipe in the recipe card below, or, you can follow my Youtube Tutorial:

Low Carb Taquitos Recipe | The Hangry Woman

Hey! A quick note before you start reading!


I’m Mila Clarke, The Hangry Woman! I help people like myself living with diabetes find our strength and feel less shame and loneliness, so we can face diabetes head-on without fear, or judgment.

I do this via YouTube videos, and diabetes-friendly recipes, support, and encouragement, so join my channel or click here to subscribe to my mailing list, or become a member of my Patreon for exclusive content and perks.

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).

seasoned beef in a bowl

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.

beef being cooked in a non-stick skillet

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.

rolling taquitos before frying

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.

taquitos cooking in hot oil

Once browned, set aside on a paper towel to drain the excess oil.

Top the taquitos with salsa, avocado, onion and cilantro.

topping taquitos with a dollop of avocado

Nutrition data for my Beef Tenderloin Taquitos

Low Carb Beef Tenderloin Taquito Recipe

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Low Carb Beef Tenderloin Taquitos


  • Author: Mila Clarke
  • Total Time: 35 minutes
  • Yield: 6 taquitos 1x
  • Diet: Diabetic

Ingredients

Units Scale
  • 1/2 pound beef tenderloin cubed into 1″ pieces
  • 1/2 teaspoon of Nature Seasoning
  • 1/2 cup + 2 teaspoons Avocado Oil
  • 6 Low Carb Tortillas
  • 1 cup of refried beans, canned, reduced-sodium
  • 1/2 cup shredded Mexican cheese blend
  • 1/2 cup tomato salsa
  • 1 avocado
  • Juice of one lime (1/8 cup)
  • 1/4 cup cilantro, chopped
  • 1/4 cup white onion, diced

Instructions

  1. Cube your beef into 1-inch pieces and then season with your seasoning of choice (I use nature’s seasons here).
  2. 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.
  3. 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.
  4. 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 cripsy on all sides, about 2-3 minutes. Be careful not to crowd the pan, and work in batches to keep the oil hot.
  5. Once browned, set aside on a paper towel to drain the excess oil.
  6. Top the taquitos with salsa, avocado, onion and cilantro.
Low Carb Taquitos Recipe | The Hangry Woman

Notes

  • If you make the full batch of 6, you can roll the remaining taquitos in saran wrap, and place them into a freezer bag in the freezer for 1 month. To reheat, pop them into the microwave for 1 minute. You can also rewarm them in a 400ºF oven for 10 minutes to get the tortilla crisp again.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 2 taquitos
  • Calories: 502
  • Sugar: 3.3g
  • Sodium: 1031.7mg
  • Fat: 28.6g
  • Saturated Fat: 8.3g
  • Carbohydrates: 47.4g
  • Fiber: 27.3g
  • Protein: 35.7g
  • Cholesterol: 60mg

Keywords: taquitos, beef taquitos, beef tenderloin

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Mila Clarke sits on a couch and smiles at camera

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

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