These tacos make a fantastically simple dinner that comes together in a flash. Do what we do and make a double batch so you have leftovers for lunch. For lunch we build a salad with a variety of lettuces (kale, spinach, and arugula) and use a spicy vinaigrette. To make this meal even healthier you can opt for a lettuce bun as we often do (ice berg or Boston make the best bowl shapes).
We made our tacos with 85% lean ground organic beef but you could use ground chicken and turkey. The key to a tasty taco is to season it well and to cook it slowly.
- 1 pound of lean ground beef
- 12 ounces of cherry tomatoes.
- 3 jalapeño peppers,
- 1/4 head of red cabbage
- 3 finely chopped garlic cloves
- 1 medium finely chopped onion
- 2 tablespoons cayenne pepper
- 1 tablespoon chile powder
- 1 tablespoon cumin
- 1 12 ounce can of organic tomato sauce
- 1 package of tortillas (either corn or flour)
- Franks Hot sauce
- Optional: Ice berg or Boston lettuce (to replace tortillas)
- Sauté ground meat until all pink is gone. Remove meat from pan and set aside. Throw fat from meat away. Add two tablespoons of either avocado oil or olive oil to the pan and sauté the onions until translucent. Add the garlic and sauté until fragrant. Add the meat back into the pan and add the spices and stir to combine. Add the tomato sauce. Cover and simmer for 20-30 minutes. Taste and adjust seasoning as necessary
- To assemble the tacos Heat the tortillas in a dry heated frying pan. When heated add a layer of ground beef, chopped cabbage, thinly sliced jalapeno peppers and tomato. If you want to have a more traditional taco you can add shredded cheese.
- Otherwise simply have your lettuce washed, dried, and ready to scoop your toppings into. This method can definitely get a big messy but it’s always delicious and if you are cutting down on carbs it’s a great alternative!