mexicanketovia groq
Guanciale Tacos with Oven-Roasted Vegetables
A keto twist on traditional tacos, featuring crispy guanciale and oven-roasted vegetables.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●4 slices GuancialeCured pork jowl
- ●2 AvocadoSliced
- ●1 medium ZucchiniSliced
- ●1 medium Red Bell PepperSliced
- ●1 LimeJuiced
- ●1/4 cup CilantroChopped
- ●to taste Salt
- ●to taste Oregano
- ●2 tablespoons Olive Oil
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Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Line a baking sheet with parchment paper.
- 3
Arrange zucchini and red bell pepper slices on the baking sheet.
- 4
Drizzle with olive oil and season with salt and oregano.
- 5
Roast in the oven for 20-25 minutes, or until tender.
- 6
Meanwhile, cook guanciale slices in a skillet over medium-high heat until crispy.
- 7
Warm tacos shells according to package instructions.
- 8
Assemble tacos by placing roasted vegetables on a shell, topping with crispy guanciale, and serving with sliced avocado, lime juice, and chopped cilantro.
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