It’s Cinco De Mayo today, and I feel like I should be drinking.
But, reality check, I have kids.
Technically, 3 kids.
Plus, it’s Thursday, and I am really not much of a big drinker. And if I WAS, I would NOT be drinking Tequilla. Just saying. Margaritas were never really my thing. I am part Italian but full blooded in my heart, so can you guess what I’d be drinking???
You are all going to think I am just hating on Cinco De Mayo today, (which, I am NOT, because I don’t mind being at home in sweats while other youngsters my age are getting sh**tfaced,) but, tacos just were not one of my favorite things growing up.
I know, I can just hear the booos.
I’m not sure what it was, but El Paso just didn’t do it for me.
Now that I am older, I will occasionally get that itch for something Mexican inspired, but it is not that often. (Again, I am part Italian, so when I get cravings it is usually Mediterranean inspired food, k?)
When the rare occasion comes around that I want Mexican food, my go to is usually some sort of a loaded taco salad, or a a tex-mex breakfast feast. When you are Paleo though, tortillas are not really part of the menu options. I know there quite a few recipes out there for paleo tortillas, but sometimes I just get worn out with all the meal prep.
When I am feeling like I just cant bring myself to make a cauli-tortilla, I go for the loaded taco salad.
I kind of go balls to the walls with this one. The end result is a taste which reminds me of a seven layer dip my mom used to make whenever we had large family gatherings. It was probably the only Mexican dish I loved growing up, (except for that one meal I had a few days before Hailey was born, but that’s an entirely other story). And I will definitely be getting my hands on my mother’s seven-layer dip recipe so I can Paleo-fy it for you all!
Alright, enough of this rambling. Let’s get to business!
- 1 lb of organic ground meat; beef, chicken, turkey, or pork
- organic coconut oil or olive oil
- 1 medium to large cauliflower
- 1 small onion
- 1 medium onion
- 1 - 2 peppers, any color
- 1 cup of ice burg lettuce
- one can of California olives
- 1/4 cup of cherry tomatoes
- 2 large and very ripe avocados
- 2-3 cloves minced garlic to taste
- the juice of 1 lime, or 1-2 tablespoons of Apple Cider Vinegar
- a jar of organic salsa
- Raw, organic and grass-fed cheddar cheese (optional)
- Jackson's Honest Sweet Potato Chips
- sea salt
- garlic powder
- chilli powder
- The cauli-rice
- The ground meat mixture
- Pepers and Onions
- Shredded lettuce
- Diced olives
- Organic salsa
- Shredded Raw Cheese (optional)
- Homemade guacamole
- Crumbled Jackson's Honest Sweet Potato Chips
- Heat a medium sized skillet on medium-high with enough olive oil or coconut oil to coat the pan.
- Dice a small onion and toss it into the oil.
- Add 1 lb of organic ground beef, turkey, chicken, or pork to the pan and brown, turning the meat occasionally for about 5 minutes.
- While the meat is browning, add your spices. I don't give exact measurements of the spices because everybody likes their seasoning different - some like it really hot others prefer mild, so please don't get mad at me, but I encourage you to adjust the seasonings to your liking. I usually do about a teaspoon of each spice to start, and then go back and add more if I feel it needs more of something. I usually go on the heavier side with paprika and chili powder.
- Cover when it's done and set aside.
- I usually make the cauli-rice after I have browned my meat. If you don't know how to make cauli-rice, you can check out my quick recipe for it here. In another skillet, pour olive oil or coconut oil into the pan on medium-high heat.
- Slice your peppers and the medium onion the long way, in thick strips
- Saute on medium-high heat til the peppers and onions are brown and sweet.
- Take them out of the pan and transfer to a glass dish (I like to use these ones because they are oven safe when you take the lid off) and cover to help keep warm.
- To make the guacamole you can check out my recipe here.
- If your peppers and onions have cooled down, now is the time to pop them in the oven for a few minutes on 350 to warm them up.
- While they are warming up, I also put my meat and cauli-rice back on low on the stove while I chop the lettuce, dice the olives, and shred the cheese.
- When everything is ready, I layer my plate with a generous helping of cauli-rice, then top it with the shredded lettuce, then the ground beef mixture, add some peppers and onions,top with a few diced olives, add a few spoonfuls of salsa, heap some guacamole on there, and then crumble a handful of Jackson's Honest Sweet Potato Chips
That’s it! If you make this tonight (or any other night,) please let me know what you think! And if you have any other versions of Paleo Tacos, please share in the comments below!
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