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Unless you’ve been living under the sea, you’ll have at least heard of the low-carb or ketogenic way of eating, if not already experimented with it or even made it a way of life.

Which is why we were so delighted to get this original creation from Braeden Royal, chef-in-the-making student at Jackie Cameron’s School of Food & Wine.  Braeden shared that he was particularly interested in creating this recipe because both his parents have been on the ketogenic diet for almost 6 months. He says, ‘they are looking incredible! They have so much more energy and are rarely negative, always finding the positive side to everything. When my mom first started making low-carb recipes, they struggled to feel full on the diet, but that’s the whole thing isn’t it?  How carbohydrates and sugars are the ‘quick-fixes’ for us all, making us more hungry more often. Just cutting out carbs and sugars can make such a difference and I’m happy to share this recipe to show how it can be done!’  Braeden had a lot of fun coming up with this Tequila Sunset recipe which came out of planning and playing on the popular combo of Tequila, salt and lemon.

Braeden’s Ketogenic Taco dish

Here’s what you get:

Cheese taco shells

Salted Tequila-pulled pork

Yellow and red peppers

Charred lemon wedges

A pile of Oryx desert original salt crystals

A nest of purple cabbage with a salsa topped with a cheese shard

And chiffonade basil

Keto Tequila Sunset


  • Pork shoulder 125g
  • Tequila 30ml
  • Smoked paprika 2g
  • Lime juice 15ml
  • Soy sauce 15ml
  • Garlic 1 clove
  • Cumin 2g
  • Cheddar cheese 1/2 cup grated
  • 20g butter
  • Honey/stevia 10ml/5 drops
  • Tomato 1/4 cup.Chopped
  • Red onion 1/4 cup chopped
  • Purple cabbage 1/2 cup sliced
  • Lemon juice 10ml
  • Parmesan cheese Garnish
  • Fresh basil Garnish
  • Oryx desert salt. 1/8 cup
  • Lemon wedges. 1/2 lemon


  1. Marinade the pork shoulder overnight in the tequila, smoked paprika, lime juice, soy sauce, garlic and cumin.
  2. Roast in the oven at 190°C for 1 hour.
  3. Place the cheese on a lined baking tray into a circle or large cookie cutter the size of your taco, making sure there are no gaps. On average this cheese amount will make two-three tacos.
  4. Place into the oven at 150°C until melted, take out and fold over a rolling pin to the correct shape of a shell.
  5. Shred the pork and fry in butter and the honey.
  6. Mix tomato and red onion with the lemon juice, season well and place into cabbage leaf/nest.
  7. Fill the taco with the pork, remaining cabbage.
  8. Place a pile of salt and lemon wedges on the side with the accompanying salsa.
  9. Garnish with basil leaves.
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