Taco Tuesday

My love of tacos runs deep. I think I could eat them for every meal. While Brad would pick pizza or salsa and chips to live off of forever, I would pick tacos.

Tacos are life. I love the variety you can make, but a classic taco is hard to beat. Whole30 can make Taco Night a little challenging, but I love getting to enjoy extra veggies and eating more of the good stuff since I’m not filling up on chips and tortillas.

This time around I went with a romaine lettuce boat for my taco shell. But I stuffed it full of cauliflower rice, grassfed ground beef, salsa, guacamole and hot sauce.

Brad ate his with a Siete cassava flour and coconut flour wrap. And we both enjoyed a little cauliflower rice taco bowl for round two.

We left the dinner table full and happy. It was one of my favorite meals during this round of Whole30.

We have some big celebrations coming up this month. It’s Brad’s mom’s birthday this weekend, and Brad and I are celebrating our Two Year Anniversary the following week.

I’ve got grand ideas to celebrate his sweet mom’s birthday. I’m thinking roasted chicken with root veggies and some sort of sweet treat. It will be such a pretty presentation. I can’t wait.

But our anniversary has me stumped. I usually like to go out to eat so we can have a date night. But it falls on a Wednesday, and Little Rock isn’t the most paleo-friendly city. And Whole30 makes things extra complicated. So I’m open to ideas.

Any Whole30 fancy pants meal ideas for anniversaries?

Because Salads Don’t Have to Be Boring

Lettuce is an underrated vegetable. It’s a vessel for so much delicious goodness. Yet people are like “salad….yuck.” It’s so sad. 

So let me change your mind about lettuce. 

Introducing the Taco Salad of your dreams. 

This baby sings its own sweet tune. 

What you need:

  • 1/2 lb. lean ground beef
  • Romaine lettuce
  • Orange bell pepper
  • Cherry tomatoes
  • One ear of sweet corn
  • Avocado
  • Shredded white cheddar cheese
  • Taco No. 4 taco seasoning
  • Your favorite salsa
  • Kerrygold butter
  • Smidge of water

First thing, brown the ground beef.  While that’s happening, cut the corn off the cob and put it in a hot pan with Kerrygold butter, salt and pepper. 
Prep your salad items. Chop up the lettuce, tomatoes, avocado and bell pepper. 

When the ground beef is cooked, stir in half a packets of Taco No. 4, a heaping spoonful of salsa and 1/4 – 1/2 cup water. This taco seasoning is my absolute favorite.  So try to find it. Simmer until the water thickens to create a nice sauce. 

Plate it up. 

Lettuce, bell pepper, taco meat, sweet corn, cheese, tomatoes, avocado and a extra dollop of salsa for good measure. 

You won’t miss the tortilla or the crunchy shell because you’ll be too busy stuffing your face and wondering why you didn’t add corn to your tacos before now. 

The only thing I lacked was an ice cold margarita.