This recipe turns tacos upside down!
Inspired by some rejuvenating girl time, the combination was a spontaneous stroke of genius. Don’t you just love how everything is better when you do it with a friend?
Which by the way, has motivated me to finally start acting on one of my visions – hosting luxurious retreats for cooking, detoxing and igniting the feminine power within. Doesn’t that sound dreamy? (Message me if you would like to be added to the first to know list!)
So back to the tacos……here’s what happened. I wanted an easy yet more complex recipe than my typical weeknight dinner. My ultimate goal was to not only make our bellies happy with amazingly delicious food, but to also nourish our souls while we shared some rare time together (since we only see each other only once a year or less).
In our house, we haven’t had traditional tacos since we went grain free in 2002. So when Siete Foods came out with grain free tortilla chips, we were beyond excited to eat tortillas again! Not to mention, I make my own seasoning instead of using the McCormick Taco Seasoning packets which I used in the past that contain sugar starch and “natural flavors”, whatever that means……!
Feel free to make these tacos with beef, turkey or chicken. And use whatever veggies or lettuce you want. Top with your favorite toppings – salsa, sour cream, cheese, avocado, cilantro, parsley. And of course, share with a friend 🙂
Taco Meat
2 pounds ground organic turkey meat (I prefer dark meat)
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon oregano
2 cloves garlic, peeled and minced
1/4 cup organic bone broth
2 tablespoons organic tomato paste
1 medium onion, chopped
2 tablespoons coconut or avocado oil
1 – 2 cups grain free chips, broken into bite size pieces
Place oil in a large skillet over medium heat. Add onion and cook until tender and translucent, about 3 minutes. Stir in the turkey meat breaking it up as you stir. Continue to do this as the meat cooks for about 5 minutes or is no longer pink. Add the spices, broth and tomato paste. Sauté for another minute or so.
While the meat is cooking, make the cauliflower rice.
To make taco salad – start with lettuce and any veggies you want to include like shredded carrots, zucchini or cabbage. Place them on the bottom of your plate of bowl. Then add cauliflower rice and top with taco meat. Garnish with fresh cilantro and sliced ripe avocado. For dressing, I like to use my classic creamy dressing – recipe here or Primal Palate Avocado Oil dressings are great too. Kelly loves their Ranch dressing.