PB&J Fried Taco
THM:S, low carb, sugar free
Serves: 1
  • 1 low-carb tortilla
  • 1-2 T. natural peanut butter*
  • ½ c. sliced strawberries (I used fresh in this recipe, but I've used frozen berries in fried tacos before, too.)
  • THM Super Sweet Blend
  • -
  • Refined coconut oil (for frying)
  1. Spread the peanut butter onto the low-carb tortilla. You can spread it in the center like I did, place the strawberries on top, and fold up the edges nice and purty...or you can just spread it on one half of the tortilla, put the strawberries on top, and fold it over like a typical quesadilla. Tastes the same. Sprinkle a little Super Sweet Blend onto the strawberries before folding the tortilla. Fry in coconut oil on both sides until golden brown, then enjoy!
*You could use a peanut butter made from defatted peanut flour to cut back on calories if you like. Just mix up some peanut flour, water, salt, and sweetener to your desired taste and texture.
If you want a little more "goop" inside your fried taco, you could add a little cream cheese.
Recipe by Briana Thomas at https://www.briana-thomas.com/pbj-fried-taco/