GF, SF Taco Recipe
(Can be made DF, vegetarian, and vegan by leaving out meat and dairy products or substituting)
Serving Size: About 8-12 tacos with other filling
Yellow Corn Taco Shells )
– 1 – 1.5 lbs of ground meat (we use ground breast turkey meat) or beans or other meat substitute
– 2-4 TBSP of gf taco seasoning (recipe below)
– 3 tomatoes chopped
– 1-2 handfuls of spinach, roughly chopped
– 1 onion, thinly sliced
– 2 avocados, diced
– 1-2 handfuls of cilantro, chopped
– 1 cup of shredded cheese (optional)
– jar of salsa
– container of sour cream (optional)
– any other fun ingredients
1. Brown taco meat by placing it in a skillet and stirring every now and again. (This should only take 7-10 minutes). I like to use a non-stick so I don’t need to use any oil. Once the meat begins to brown, I add 2-4 TBSP of taco seasoning and 1/3 cup of water. I mix that together and then taste. Sometimes I might need to add more water, so just keep an eye on the meat.
2. While the meat is cooking you can warm taco shells by the directions on the package. I often use my toaster oven when not making more than 6.
3. Also while the meat is cooking, I prep all the veggies. Sometimes I even prep them ahead of time.
4. Assemble the taco. I tend to layer in the veggies first and then put on the meat so that the meat weighs down the veggies and keeps them from popping out.
5. The finale . . . toppings – I love to put salsa on top, but perhaps you might enjoy sour cream or something else!
6. Serve with salad or bed of rice or just by itself!
Taco Seasoning Ingredients
Servings: I would guestimate about 8-10 TBSP
(I have no idea where I originally got this recipe from, but it has been adapted.)
– 1/4 cup dried onions, minced (sometimes I use powdered)1/4 cup chili powder
– 1 TBSP salt
– 4 tsp cornstarch
– 1 TBSP dried garlic, minced (sometimes I use powdered)
– 1 TBSP cumin, ground
– 1 TBSP red pepper flakes, crushed
– 1+1/2 tsp dried oregano (either powdered or flakes)
Taco Seasoning Directions:
1. Mix all the seasonings together in an airtight container. (I like to use a glass jar with a tight fitting lid). It should keep 6 months – 1 year, but I always use mine up before then.
2. When ready to use, you need about 2-4 TBSP of seasoning (to taste) and 1/3-1/2 cup of water to 1 lb. of cooked meat. Spoon into the pan after you have begun to brown the meat.