Low Carb Huarache

Savor the delicious flavors of a traditional Mexican dish with a healthy twist in this Low Carb Huarache recipe! Using zucchini as the base, these huaraches are light, gluten-free, and perfect for those following a low-carb lifestyle. The combination of shredded chicken, creamy avocado slices, and a vibrant homemade salsa made with fresh tomatoes, red onion, cilantro, and lime juice brings layers of texture and zest to every bite. Baked to golden perfection, the almond flour and zucchini crust provides a firm yet tender foundation that rivals classic masa-based huaraches without the carbs. Top it off with a sprinkle of Cotija cheese for an optional salty kick, and you’ve got a flavorful, guilt-free dish ready in under an hour. Perfect for weeknight dinners or healthy entertaining, this Low Carb Huarache delivers on taste and nutrition!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 Large zucchini
• 1 cup Almond flour
• 1 Egg
• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 Avocado
• 2 Tomato
• 0.5 Red onion
• 0.25 cup Fresh cilantro
• 1 Lime
• 0.25 cup Cotija cheese (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible and place the grated zucchini in a large mixing bowl.

Step 3

Add the almond flour, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the zucchini. Mix well until a dough-like consistency forms.

Step 4

Divide the mixture into 4 equal parts. Form each part into an oval shape about 1/4 inch thick on the prepared baking sheet. These are your huarache bases.

Step 5

Bake in the oven for 15-20 minutes until the edges are golden brown and the base is firm.

Step 6

While the bases are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 7

Season the chicken breast with the remaining salt and pepper and cook for 6-7 minutes per side, or until fully cooked. Remove from heat, let it cool slightly, and then shred the chicken using two forks.

Step 8

Dice the tomatoes and red onion. Chop the cilantro. In a bowl, combine the tomatoes, onion, and cilantro. Squeeze the juice of one lime over the mixture, add a pinch of salt, and mix well to make a fresh salsa.

Step 9

Slice the avocado and set aside.

Step 10

Once the huarache bases are finished baking, let them cool slightly. Top each base with the shredded chicken, avocado slices, and fresh salsa.

Step 11

Sprinkle with Cotija cheese if desired and serve immediately. Enjoy your low-carb huaraches!

Nutrition Facts

Serving size	(1633.6g)

Amount per serving	% Daily Value*
Calories	2237.2

Total Fat 142.4g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 9.6g
Cholesterol 639.5mg	0%
Sodium 7191.2mg	0%
Total Carbohydrate 85.9g	0%
Dietary Fiber 30.6g	0%
Total Sugars 39.0g
Protein 180.3g	0%

Vitamin D 60.8IU	0%
Calcium 881.5mg	0%
Iron 11.0mg	0%
Potassium 3781.3mg	0%

*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.

Source of Calories

Fat: 54.6%

Protein: 30.7%

Carbs: 14.6%