When you’re craving tacos, but you know you feel better if you skip the tortilla and/or the cheese, this Paleo-friendly way to get your taco fix is quick and simple when you’ve got prepped ingredients ready to go.
This isn’t a recipe: it’s an assemblage of several things I keep on hand, thrown together. If you have all the ingredients ready, this will cook up in about 15 minutes, maybe less. It’s super easy! I’ll walk you through it…
I’ve always got cooked diced sweet potato and diced onion on hand in the fridge. (Check out my sweet potato post for tips and a how-to video.) On this happy day, I also had cooked, seasoned, crumbled hamburger in the freezer. I don’t always have it on hand, but when I’m cooking hamburger for a recipe or immediate meal, I try to cook extra. It’s cooked with onions and maybe garlic, and seasoned with a little salt and pepper (not too much, since it’s usually added to other things that may already have salt and heat). Then I divide it into single-serving baggies, and stash those in a gallon baggie in the freezer. The small baggies are quick and easy to thaw, making meals like this much quicker.
On this particular day, I added some diced bell pepper, cherry tomatoes, and kale, but those are quite optional. Another no-chop option would be to just stir in some salsa.
Then I add a generous sprinkling of homemade taco seasoning, stir it in, and boom! – it’s done!
(Here’s my gluten-free, sugar-free taco seasoning mix recipe.)
Toppings are optional. If I’d had avocado or guacamole on hand, I would’ve used one of those. But I didn’t, so I topped it with dairy-free “sour cream” (coconut milk yogurt with a splash of lemon juice stirred in). You could use real sour cream, if you do dairy.
Yum! Tons of flavor. You won’t miss the taco shells or the cheese at all!