Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Saturday, March 28, 2009

Tacos with Salsa and Guacamole

This has become one of our favorite dinners, both because it is delicious and because it is relatively quick to make. We use iceberg lettuce leaves as the taco "shells", and fill them with taco meat, salsa, guacamole, and top them off with green olives.

For the meat, we prefer ground buffalo, but any ground meat (or shredded leftover meat) will do. First, I saute an onion (sweet onions work well) in coconut oil, then stir in cumin and oregano. If tomatoes sit well with you then adding homemade tomato paste would be good. I add the meat and lightly brown it. If you are early in the diet, you can add broth and simmer the meat instead. Once it is close to done, I add in crushed garlic, lime juice, salt, and chopped cilantro. Adjust the seasonings and mix thoroughly, then serve!

The salsa is simply chopped tomatoes, red onion, chopped cilantro, and whatever else we have on hand that seems appropriate. We sometimes add bell pepper, mango, or cucumber as well. This would be delicious with fire-roasted chiles. Once everything is chopped, I add crushed garlic and dress with olive oil, lime juice, salt, and apple cider vinegar. In the photo above I have also made a mango cucumber salsa. The recipe for this is in the post featuring fajita salad.

Guacamole is simple and many of you probably already have your own favorite way of making it. For ours, we mash the avocado with lime juice, salt, and cilantro. If we're in the mood we may add onions.

1 comment:

  1. We made this dish tonight, but served it more as a taco salad. The garden was flush with lettuces and greens, so we filled a large bowl and dressed it with a simple vinaigrette. (Very similar to the fajita salad recipe). It was a fun family project. My mom washed the lettuce and my two year-old worked the salad spinner. My five year-old scooped out the avocados and mashed them into guacamole. I made the salsa, and everybody helped stir or season the meat. The adults piled the salad in layers on our plates, my two year-old consumed only the meat and guacamole, and my five year-old had a blast making little tacos with the lettuce leaves. It was fun and delicious and we have leftover salsa and guac for tomorrow.

    -Tracy in Berkeley, CA



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