Paleo Taco Skillet

Think you can’t enjoy tacos that are dairy and grain free? Think again! This super easy, one pan Paleo Taco Skillet is whimsical, fun and loaded with all the taco fixings - you won’t miss a thing :P

I’ve been making a much bigger effort to eat grain-free these days because I’ve noticed a huge improvement in my digestion when I do (less bloating/less gas). That doesn’t mean I’m 100% grain-free. I still enjoy my overnight oats and quinoa pasta every now and again. I’m definitely not anti grains but I can say I feel amazing when I eat more paleo and grain-free meals. Do you eat paleo or grain-free? I’m curious. Share with me in the comments below!

It’s super important to tune in to yourself and notice what symptoms you’re experiencing after meals. These symptoms will tell you a lot about what’s going on inside your body. I find it helpful to keep a food journal to track my symptoms. Have you downloaded my food journal yet? It’s in my free resource library.

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This past summer has been a difficult one for me personally. I shared a little bit about it in my newsletter and definitely plan to share more with you. But in the meantime, I’m still reflecting, still gathering my thoughts and sorting through my feelings. There have been a lot of changes around me in various aspects of my life - some good, some very painful, some complicated. I’ve never been very good with change - it’s scary and uncomfortable and it’s something I’m still learning to adapt to. Getting back in the kitchen has helped me immensely - it’s my creative outlet and I find it really therapeutic.

Suffice it to say, I’m ready to usher in a new season and hit the refresh button. Anyone else? This recipe is the perfect transition dish between summer and fall. It still feels fun and festive (like summer) but it’s hearty with warming spices that are perfect for fall.

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This one pan Paleo Taco Skillet includes grass-fed beef that gets browned to perfection and seasoned with bold spices like paprika, coriander, cumin, chilli powder and cayenne (for a little kick). Finished off with fresh ingredients like avocado, diced tomatoes and thinly sliced green onion. It’s served over cauliflower rice with some fresh shredded lettuce, organic salsa & a few dashes of tangy hot sauce.

 

Paleo Taco Skillet

Serves 4

Ingredients

1 lb grass fed ground beef
1-2 Tbsp olive oil
1 head cauliflower
1 avocado, diced
2 tomatoes, diced
1 orange bell pepper, diced
1/2 yellow onion, diced
2 green onions, thinly sliced
1 clove garlic, minced
sea salt
fresh black pepper
taco seasoning, 1/2 tsp of the following spices mixed together: paprika, coriander, cumin, chilli powder & pinch of cayenne
a few dashes of your favourite hot sauce
1 cup iceberg lettuce, shredded*
2/3 cup organic grain-free corn chips, broken up into pieces (optional)* *
salsa, for serving (optional)

Directions

  1. Prep ground beef: pat dry & rub with 1 Tbsp of the spices above including a generous pinch or two of sea salt & black pepper.

  2. In the meantime, cut cauliflower florets and wash well. Add them to a food processor and pulse just until you get the consistency of rice. Set aside.

  3. In a cast iron pan over medium heat, warm 1-2 Tbsp olive oil. Add ground beef and sear each side until golden brown (this will add a ton of flavour to the dish). Once browned, use a wooden spoon to start breaking up the ground beef and cook it through. {taste carefully for seasoning, you may wish to add a bit more sea salt}.

  4. Lower heat & remove ground beef for now. Add yellow onion and sauté for a few minutes until translucent. (You may need to add a touch more oil if pan seems too dry). Add garlic and cook for another minute.

  5. Add bell pepper, remaining Tbsp of spices and cook for 5 minutes. Add a splash of water if the pan gets dry.

  6. Add cauliflower rice and cook for 1-2 minutes.

  7. Return the ground beef to the pan and allow it to warm through with everything else.

  8. Remove skillet from stove top & top with fresh tomatoes, avocado, green onions, shredded lettuce, broken up corn chips for some crunch (OPTIONAL) & a dollop of salsa. Portion into servings & enjoy!

    NOTES:

    * I do realize that iceberg lettuce has very little nutrients in it. We’re including it in this dish because it’s fresh, crisp and tasteless NOT for it’s nutritional profile. IF you want more bang for your buck in terms of lettuce with nutrition, you’re free to use romaine, kale, arugula or swiss chard.

    * *Corn chips in general are NOT grain-free, so if you’d like to keep this dish 100% grain-free, don’t use them unless you can find Siete brand of grain-free tortilla chips. I buy mine here.

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