Okay okay, so I’m a day late and a few tortillas short of Taco Tuesday/Cinco de Mayo, but we were both honestly just too drained to bother with it last night. And the days kind of feel arbitrary now anyway 🤷🏼♀️ I made up for it tonight with a delicious, nutritious, low carb, paleo and whole30 taco bowl for the ages. I made a big batch so we’d have leftovers. To make, start by browning 1 lb ground turkey and 1 lb grass fed ground beef together. Be sure to smother it in plenty of primalpalate taco seasoning (THE best taco seasoning IMHO), garlic powder, and villagegardenrva chili salt. If you don’t have these wonderful things, taco seasoning and cayenne should do the trick. I moved the meat to a oven safe Pyrex and kept it in a 200 degree oven to keep it warm. This was mostly out of laziness, so I didn’t have to wash 2 skillets and so that I could snap the lid on the leftovers later and pop it in the fridge. Next, sauté 2 bell peppers and 1 onion in a little olive oil with a bit more taco seasoning, garlic powder, pepper, and tajinusa. While the peppers and onions are cooking, chop up some romaine, cilantro, tomato, jalapeño, avocado, and lime wedgies. Put it all in one delicious heap, squeeze fresh lime on top, and SAVOR. (I also put a dollop of leftover plain green yogurt on top and pretended it was sour cream.) Pairs perfectly with a mango jalapeño frozen marg (my recipe from a few posts ago with some frozen mango and about 1/3 of a fresh jalapeño with seeds added to the vitamix). It’s basically a tequila smoothie 💃🏼 🌶 🌮
