Family dinners can be a time for immense creativity. However, not every evening leading up to dinner allows our family the time we need to make an extraordinary meal. I have loved tacos my whole life and pregnancy only amplifies my love for them. They are a staple in our family, but often we find that loading up on flour tortillas is not extremely helpful.
How can you make a delicious taco night and feel good about every ingredient on the table? Here’s how we do taco night!
The beef is grass-fed and well seasoned and the toppings are simple and fresh. This meal can be done in 30-45 minutes, easily!
Let’s start with the tortillas. Everything you see here will make delicious, paleo and protein packed tortillas. I use Stupid Easy Paleo‘s Recipe here and have found that out of all the paleo tortillas I have tried, this one is the quickest, easiset and always tastes amazing. I employ the use of my Vitamix here for mixing and pouring and the 8-in cast-iron for cooking.
For the first tortilla, grease the 8 inch cast-iron slightly with coconut oil and turn on medium heat. Pour a thin layer of tortilla batter onto the pan and tilt until it is even.
Repeat until all the batter is gone! This recipe and my list below is doubled from Stupid Easy Paleo whose recipe only makes 3 tortillas. My other adaptation is using tapioca flour instead of arrowroot.
Protein-packed Paleo Tortilla List (6 tortillas) :
- 4 large eggs
- 2 tsp melted coconut oil
- 2 Tbsp water
- 1/2 cup tapioca flour
- 2 tsp coconut flour
- A few shakes of sea salt
*This recipe is for 6 tortillas. They are filling and hold ingredients super well. You may want to double what I have here if you have a larger family. We often do a couple tortillas with filling and make a taco salad if we want more food.*
Now onto the meat…
Heat up an enamel-coated cast-iron skillet and add a Tbsp of avocado or olive oil. I highly recommend Le Creuset if you feel like investing in a great kitchen item.
I made a big batch this time and combined 1.5 lbs of grass-fed beef and 1 lb of ground venison. YUM!
I usually test the meat and add salt or pepper if needed. Penzeys Taco Seasoning is fantastic, though, and usually doesn’t need much added. However, I always add a little salsa to the meat to give it a fun flavor. Fresh is great if you have it. I used some Salsa Verde from Trader Joes this time around:
We love fresh veggies, so for our taco night I cut a red pepper, romaine lettuce, a white onion, and cherry tomatoes. I also love avocado, so that is a must on tacos for me!
Grab the salsa jar you used for your meat and use it for a topping–perfect pairing!
Lastly, cheese and sour cream can be delicious if you can tolerate dairy. We use goats milk plain yogurt as “sour cream” and crumbled goat cheese as a topping. There is less lactose than cow’s milk and both have a delicious, strong flavor.
Here is the full taco meat recipe and toppings list for reference.
Tasty Taco Meat (feeds 6-8)
- 1 Tbsp Avocado or Olive Oil
- 1 1/2 lbs of Grass-fed Beef
- 1 lb of Ground Venison
- 3 Tbsp of Penzeys Taco Seasoning (or homemade mixture)
- Salt and Pepper to taste
- 3/4 cup of canned or fresh salsa of choice
- Heat oil in a large enamel-coated cast-iron pot and begin browning the meat.
- Add Taco Seasoning after browning begins and add salt and pepper if needed
- Add salsa to almost fully-cooked meat. You may have some excess liquid, but do not drain all of it off. The amazing flavor will be there! With high-quality meat, you want to preserve as much of the flavor. The fat and water coming off is not harmful to your health.
- Chop up your favorite veggies and grab any other desired toppings. For example: tomatoes, peppers, onions, lettuce, cheese, sour cream, avocado, salsas. Enjoy with Paleo tortillas or as a taco salad!
Enjoy family taco night! We make this just about ever week and enjoy our left-overs just as much.