Ingredients
1 lb Ground beef or turkey (use meat substitute listed below if making plant-based tacos)
1 Red onion, diced
½ Red pepper, chopped
2 - 4 cloves Garlic, minced
½ Butternut squash, cubed and lightly steamed (or 1 bag frozen butternut squash)
2 tbsp Tomato paste
1/2 - 1 can Drained diced tomatoes OR 1/2 cup salsa
½ cup Stock (vegetable, chicken, beef, etc.)
2 tsp Plain white rice vinegar
Juice of 3 limes, or to taste
½ cup Cilantro
1 tsp Cumin
1 tsp Chili powder
½ tsp Onion powder
½ tsp Garlic powder
1 tsp Pink salt, or to taste
Ground black pepper to taste
Homenade low carb corn tortillas (see website) OR large romaine lettuce leaves
Pinch of Pure monk fruit extract
Meat substitution for plant-based tacos:
1 bag Frozen cauliflower rice
1 cup Cooked beans of choice (black, pinto, kidney, etc)
½ cup Cooked sprouted quinoa (optional)
Directions
1Chop all veggies according to ingredient list (minced, diced, etc.). Prepare meat substitute, if using, by combining cooked quinoa, beans, and cauliflower.
2Heat avocado oil in a large skillet over medium high heat. Saute onion and garlic until onions are translucent. Add the meat (or meat substitute) and cook until browned. Add red pepper and continue cooking for 2 minutes, stirring occasionally.
3To the skillet, toss in the rest of the ingredients (butternut squash, tomato paste, stock of choice, canned tomatoes or salsa, spices, lime juice, vinegar, salt, pepper, and cilantro). Simmer until butternut squash is tender. Sprinkle in more salt and pepper, to taste.
4Serve with homemade low carb tortillas (see recipe) or romaine lettuce leaves. Top with guacamole, sour cream, cheese, and pico de gallo.
Ingredients
Ingredients
1 lb Ground beef or turkey (use meat substitute listed below if making plant-based tacos)
1 Red onion, diced
½ Red pepper, chopped
2 - 4 cloves Garlic, minced
½ Butternut squash, cubed and lightly steamed (or 1 bag frozen butternut squash)
2 tbsp Tomato paste
1/2 - 1 can Drained diced tomatoes OR 1/2 cup salsa
½ cup Stock (vegetable, chicken, beef, etc.)
2 tsp Plain white rice vinegar
Juice of 3 limes, or to taste
½ cup Cilantro
1 tsp Cumin
1 tsp Chili powder
½ tsp Onion powder
½ tsp Garlic powder
1 tsp Pink salt, or to taste
Ground black pepper to taste
Homenade low carb corn tortillas (see website) OR large romaine lettuce leaves
Pinch of Pure monk fruit extract
Meat substitution for plant-based tacos:
1 bag Frozen cauliflower rice
1 cup Cooked beans of choice (black, pinto, kidney, etc)
½ cup Cooked sprouted quinoa (optional)
Directions
Directions
1Chop all veggies according to ingredient list (minced, diced, etc.). Prepare meat substitute, if using, by combining cooked quinoa, beans, and cauliflower.
2Heat avocado oil in a large skillet over medium high heat. Saute onion and garlic until onions are translucent. Add the meat (or meat substitute) and cook until browned. Add red pepper and continue cooking for 2 minutes, stirring occasionally.
3To the skillet, toss in the rest of the ingredients (butternut squash, tomato paste, stock of choice, canned tomatoes or salsa, spices, lime juice, vinegar, salt, pepper, and cilantro). Simmer until butternut squash is tender. Sprinkle in more salt and pepper, to taste.
4Serve with homemade low carb tortillas (see recipe) or romaine lettuce leaves. Top with guacamole, sour cream, cheese, and pico de gallo.
Healthy Tacos (Keto Version and Plant-Based Version)
