Tag Archives: tacos

Simply Delicious Beef Tacos

20 Jul

IMG_1946Me gusta tacos! This meal is perfect for health conscious awesome people like yourself who want to quickly put a meal on the table. This entire meal took less than 30 minutes (45 if you make a more difficult side dish) to make, so don’t let the ingredient list fool you, it’s mostly just dried spices. And, if you have a set of extra hands, it will take you even less time.

 

Ingredients:

1.5 lbs grass-fed ground beef

4 tsp chili powder

1/2 tsp sea salt

1 tsp dried thyme

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

20 turns cracked black pepper (or 1/4 tsp)

1 tsp cilantro, chopped (or to taste)

2 scallions, chopped

8 chives, chopped

Juice of 1 lime

1/4 cup water

1 container butter leaf lettuce (organic, triple-washed)

Garnish: avocado, salsa, black olives, mango salsa, guacamole, etc.

 

Directions:

1. Brown the meat in a skillet and drain the fat. Add all of the spices, cilantro, scallions, chives, lime and water to the skillet and simmer for 10 minutes, stirring occasionally.

2. While the beef is browning, throw together your side. I made a salad of chopped zucchini that I let sweat and patted dry (learn how here), chopped red bell pepper, avocado and Whole Foods mango salsa (for a homemade recipe, try this). Rinse and pat dry the butter leaf lettuce so it is ready to go.

3. Layer the ends of two butter lettuce leaves and fill with the taco meat and any garnishments you like.

4. Enjoy with friends, family or in solitary peace on your porch.

 

Serves 6

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Pulled Chicken Taco Salad

28 Oct

IMG_1779Anything I can top with guacamole makes me happy. Use this pulled chicken recipe in chicken chili, over spaghetti squash or in butter leaf lettuce for tacos or collard greens for a spicy wrap.

 

Ingredients:

2 lbs boneless, skinless antibiotic and hormone-free chicken breasts

3 cups salsa (I like Whole Foods 360 Hot Salsa or Green Mountain Gringo Hot Salsa)

4 garlic cloves, minced

1 red onion, thinly sliced

3 Tbsp fresh cilantro, chopped

1 Tbsp chili powder

2 tsp coriander

1 tsp cinnamon

1/4 tsp sea salt

1/4 tsp cayenne pepper

20 turns of cracked black pepper

Toppings: black olives, guacamole, sliced avocado, pico de gallo, cashew cheese, or broccoli slaw

salad greens (arugula is a nice choice for an extra peppery kick)

3 red bell peppers, sliced

 

Directions:

1. Preheat oven to 325°. Place chicken in a Dutch Oven. In a bowl, mix the salsa, garlic, red onion, cilantro, chili powder, coriander, cinnamon, sea salt, cayenne pepper and black pepper and place it on top of the chicken. (You can also make this in a slow cooker on low heat and cook for 6-8 hrs). Bake for 90 minutes.

2. Take out Dutch Oven, remove chicken, place on plate and shred with two forks. Place shredded chicken back in the Dutch Oven and bake an additional 45 minutes. (If using a slow cooker, place back in for another hour on low).

3. Serve on salad greens, bell pepper strips and use toppings such as broccoli slaw, black olives, guacamole, pico de gallo, cashew cheese or sliced avocado.

 

Serves 7-8

 

Recipe courtesy of Stephanie Bell