While this recipe isn’t exactly rocket science, and isn’t unique to me, I think it’s such a classic that it deserves mentioning. It’s delicious, fresh, easy, and works well when catering to a group that combines herbivores and carnivores, or picky eaters. This recipe is great for busy weeknights because you can prepare and store the ingredients separately ahead of time, or use it as a way to stretch leftovers from a taco night.
Ingredients (4 servings):
- 1 large head of Romaine or Iceberg Lettuce, washed and chopped (or an equivalent amount of other greens)
Thinly sliced Purple Cabbage - Diced Avocado or Guacamole (roughly ½ and avocado worth for each human who wants to eat it)
- Black Olives, 1 can
- 2 Limes, juiced
- Extra Virgin Olive Oil
- Diced Onion and/or Green Onion
- Ground Beef or Turkey/Chicken seasoned with Taco Spices
OR - Grilled Steak or Chicken seasoned with Fajita, Taco, or Jerk spices
OR - Jackfruit seasoned with Fajita, Taco, or Jerk spices
- Broken pieces of Siete Tortilla Chips
- Fresh chopped Cilantro
- Nightshade free salsa
Omit these for AIP:
- Diced Tomatoes
- Diced Bell Peppers
- Corn, canned or frozen niblets
- Jalapenos or hot peppers
- Grated Cheese
- Sour Cream
- Salsa (tomato/nightshade based)
- Refried beans
- Black beans, and/or garbanzo beans (if canned, drained and rinsed, or soak and cook your own dried beans)
- Broken pieces of Corn Tortilla Chips (if you tolerate corn, and confirm they are gluten free)
Method
If you’re following the Autoimmune Paleo model (AIP), try this Taco Seasoning recipe, and let me know if you have another favourite. If you tolerate nightshades without issue, you might prefer to try this recipe.
The reason I strongly suggest making your own seasoning blend is because many of them contain hidden gluten or corn starch. By making your own you can ensure that each spice you use is coming from a designated gluten free facility, giving you the assurance of all of the flavour, and none of the nasty symptoms that come with getting glutened. You can also play with the ratios to get exactly the right blend for your taste buds, or include and omit ingredients to create something that works for you. I remember when I was young, my Mom also made tacos with cinnamon, raisins, onion, garlic, salt, pepper, and possibly shredded apple with ground beef. It was delicious! You can also get good flavour just with the lime juice and fresh cilantro if none of the other options are right for you.
1) Place your meat or alternatives on to cook with your chosen seasonings over medium heat. Cook thoroughly. (remember to always wash your hands between handling meat and vegetables that will be eaten raw)
2) Wash and chop the vegetables you have chosen. If I’m serving this to a group, I like to place each ingredient in a bowl with a serving spoon so each person can add what they like to their bowl.
3) Prepare salsa or guacamole if making your own. I can eat nightshades very occasionally now, which allowed me to try Green Mountain Gringo’s Mild Salsa, and I have to tell you, it’s amazing stuff! Not only is it produced in a dedicated gluten free facility, and certified gluten free, they even went as far as using apple cider vinegar to prevent any issues from corn or wheat based white vinegars! They also make corn chips if you’re looking for a gluten free tortilla chip. I tried it with Siete’s Tortilla Chips which are made with cassava flour, coconut flour, and chia seeds, fried in avocado oil! They are a high quality, delicious chip that will satisfy the craving of any Paleo eater. For a fully AIP option, you could re-fry a batch of cassava flour tortillas. I’ve also made a simple guacamole with a clove of crushed fresh garlic or diced garlic stems, one large mashed avocado, the juice of one small lime, and salt. If you tolerate pepper or chili powder, a pinch would boost the flavour.
For an AIP Salsa, you could try one of these recipes:
Nightshade Free Salsa
Roasted Green Onion Salsa Verde
Avocado with Strawberry Salsa
Sausages with Pineapple Salsa
I’ve also had excellent mango salsas (apply the premise of the strawberry or pineapple salsa).
4) Take a bowl or soup plate and layer your ingredients. If you are using refried beans, I recommend putting them on the bottom, topped with grated cheese and then the tortilla chip pieces to form a barrier before the lettuce. I can’t explain it, but it’s just better. Layer vegetables, meat (or alternative), adding your salsa, guacamole, and/or sour cream last (watch for or make your own coconut milk sour cream if you don’t tolerate dairy).
5) Top with a dressing made with roughly equal parts of fresh lime juice and extra virgin olive oil, plus salt and pepper to taste. If you haven’t already used a bunch of garlic, a clove of crushed garlic in the dressing would also be good.
Note that if you’re packing this meal to eat later, it is best to keep the dressing, salsa, and chips separate from the salad until you are ready to eat.
Have I missed your favourite topping? Or do you have an awesome recipe to share that would kick this up a notch? I’d love to hear about it in the comments!