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I have no idea where the past two weeks have gone! It’s been a busy time of year for sure – work, snow, baby showers, kid activities, but I should have made more time for blogging! Lesson learned!
Last weekend I had a few friends around for a small baby shower, and I made a few of my favorites that day – salsa, kale salad and just some basic gluten-free breaded chicken tenders (with my favorite 4C plain breadcrumbs, of course). The picture below is my salsa, which I also made for tonight’s meal with tacos. I struggled to find a good recipe for taco seasoning, as the pre-packaged seasonings contain all sorts of ingredients I shouldn’t have – mainly the onion and garlic seasonings. I use a variation of Alton Brown’s homemade taco seasoning, made FODMAP-friendly.
Ground Beef Tacos
Taco Seasoning Ingredients
- 1 tbsp ground cumin
- 2 tsp salt
- 1 1/2 tsp hot smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
Directions
Combine all ingredients in a small bowl and stir to combine; you can also shake all ingredients in a small jar to combine.
Taco Ingredients
- 1 lb ground beef
- Taco Seasoning (above)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 cup water
- 12 soft corn tortillas
- Toppings (lettuce, sour cream and cheese if you can handle dairy, tomatoes, jalapenos, homemade salsa)
Directions
Add olive oil to a large frying and heat on low. Add ground beef and salt to the olive oil and cook until browned, about 3 -4 minutes, stirring occasionally to break up the meat. Add Taco Seasoning and water. Bring to a simmer and cook uncovered for several minutes, until sauce is slightly thickened.
In a small frying pan, heat one corn tortilla at a time, flipping as the first side becomes warmed. Serve tacos with any toppings you like, and of course tacos are always best with a margarita, or in my case tonight a gluten free beer :).
