Happy Wednesday friends!
Listen. Tacos are a gift from Heaven, I don’t care what anybody says…they are THE BEST.
And frankly, everybody loves them! They’re customizable, you can make different proteins for people’s varying preferences, they’re super easy to make gluten free/allergy friendly, AND the leftovers are the bomb! (And versatile!)
As you may have figured out by now, every week, my fiancé, Steven, and I have a date night. I bring dinner over to his apartment, and we have a delightful dinner, we take a walk, watch a movie — it’s my favorite day of the week.
WELL. This week, we had tacos, and I think I really outdid myself!
Now I will say…in the words of my brother, tacos are receptacle intensive meals. You will most definitely use up 75% of the bowls/cutlery in your kitchen by the time the meal is over. But hey — they’re SO worth it!
Introducing my Turkey Tacos!
Oh my gosh – WHAT A TREAT!
Spicy turkey meat, paired with sautéed peppers and onions, topped with guac, sour cream, salsa and cilantro….the works!
They’re gluten free, keto, paleo, and on the Specific Carb Diet!
Here’s What You Need: (Serves 2)
1 cup rice, cooked per package directions in vegetable broth (SCD/Keto omit)
1 lb ground turkey
1 package of Siete keto taco seasoning, mixed with 1/3 cup water
1 Tbsp EVOO
MEAT ALTERNATIVE: 1/2 lb shrimp per person
1 red bell pepper, sliced
1 green bell pepper, sliced
4 baby Bella mushrooms, sliced
1/2 red onion, diced
10 grape tomatoes
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp dried oregano
Salt and Pepper
2 Tbsp EVOO
Tortilla Wraps (SCD/Keto use coconut wraps:found here or Lettuce wraps)
Sour Cream (SCD omit)
Salsa (SCD: this brand is legal)
Shredded cheddar cheese
Chopped Romaine lettuce
2 avocado, mashed
2 Tbsp fresh cilantro, minced
1 garlic clove, grated
Juice 1/2 lime
1 Tbsp minced red onion
Salt and pepper
Red chili flakes (optional)
2 Large nonstick skillet
Good chef’s knife
If using, make your rice. (This can be done ahead of time, as it takes the longest.) Cook 1 cup of your rice of choice in vegetable broth, per package directions.
In a large, nonstick skillet, heat 2 Tbsp EVOO over medium-high heat. Add your onions and let cook for 3 minutes, until translucent.
Then, add your veggies, garlic and spices, and let those cook for 6-8 minutes, stirring often until everything is soft and beginning to caramelize. Remove from heat and set aside.
Simultaneously, brown your turkey meat (or shrimp) in 2 Tbsp EVOO.
Once cooked, mix your seasoning package with 1/3 cup water, mix well, and then add to the meat. (It will look like too much water, but it is just creating a sauce and will thicken up. Let that cook for another 3 minutes, and then set aside.
Finally, make your guacamole. In medium sized bowl, mash two ripe avocados with lime juice, salt and pepper. Stir in your cilantro and minced red onion and garlic. Refrigerate until serving.
When you’re ready to serve, warm your tortilla wraps in a dry skillet for 30 seconds/side — or place it on the stove directly over the lowest setting of a gas burner. (This goes quick, no more than 7-10 seconds per side.)
To serve, place a bed of veggies on your tortilla wrap, along with 2-3 Tbsp ground turkey, a dollop of sour cream and guacamole, salsa, lettuce, cheese and a sprinkle of fresh cilantro for garnish. Serve your rice either on the side or inside the taco!
Bonus points if you serve margaritas with chips and salsa as an appetizer while you’re cooking!
Option: you can also serve this over romaine lettuce for a delicious taco salad!
The leftovers go great over tortilla chips as nachos, in an omelette, as a salad, in a Mexican-style sloppy Joe, or even over rice!
This was hands down, some of the best food I’ve had in a while.
Maybe it’s because I go gaga for guacamole, but this was fan-freaking-tastic!
Steven and I each had seconds, we loved it so much!
The thing about tacos is that all the flavors just go SO WELL together: the spicy meat, the cool sour cream, the buttery and creamy guacamole, the juicy salsa, crispy lettuce, the bright lime juice and fresh pop of cilantro.
It was just phenomenal.
Not to mention, it’s a fun, interactive meal! It’s basically an excuse to play with your food!
And it comes together in a snap! If you make the rice ahead of time, you can have this meal on the table in less than 20 minutes!
So do yourself a favor, and make this tonight! I promise, you’re going to absolutely LOVE it! And PLUS — you’ll have awesome leftovers for lunch the next day! ……
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