Mexican is one of my favourite cuisines. While authentic Mexican is traditionally healthy, I don’t think you need me to tell you that some modernised versions are certainly not waistline friendly, or healthy for that matter. We’re lucky enough to have gone full circle here in Melbourne, with the emergence of authentic, fresh and gluten free Mexican restaurants on every corner, which is really good to see.
For even healthier Mexican of the homemade variety, I’ve created these Grain Free Tacos. They are not only gluten free, but sugar free, dairy free, and low in carbohydrate. Fresh, healthy and delicious. Add this recipe to your list of weekly staples now.
Ingredients (Serves 4+)
- 1 tablespoon cold-pressed extra virgin coconut oil
- 2 garlic cloves, finely chopped
- 200g grass-fed beef mince
- 400g can diced tomatoes (100% tomatoes)
- 1 sachet tomato paste (no salt added)
- 1 heaped tablespoon cinnamon
- 1 heaped tablespoon Italian herbs
- 1 zucchini, grated
- 1 carrot, grated
- Sea salt and pepper, to taste
- 2 tomatoes
- 1 yellow capsicum
- 1 avocado
- 1 handful coriander
- 2 tablespoons olive oil
- The juice of 1 lime
- 1 cos lettuce, washed and leaves separated
- Cashew Sour Cream, optional
- To make the mince: heat oil in a large pan and lightly brown garlic. Add mince and lightly brown, stirring throughout. Add tomatoes and tomato paste, cinnamon, herbs, salt and pepper. Simmer for 10 minutes, turn off heat and set aside. Add vegies, stir through and set aside to cool. Transfer into a medium ceramic bowl.
- To make the salsa: roughly chop tomatoes, capsicum and avocado and combine in a small bowl with finely chopped coriander, olive oil and lime juice. Transfer into a medium ceramic bowl.
- Make Cashew Sour Cream and spoon some into a small ceramic bowl.
- Serve lettuce leaves with mince, salsa and sour cream. Add a scoop of each to a leaf, fold into half and enjoy.
Image by Sarah Craven Photography.