AuthorJaxCategory
Yields1 Serving
Ingredients
 1 lb Ground beef or turkey
 1 Red onion, diced
 ½ Red pepper, chopped
 4 cloves Garlic, minced
 ½ Butternut squash, cubed
 2 tbsp Tomato paste
 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
 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
Meat substitution for plant-based tacos:
 1 bag Frozen cauliflower rice
 1 cup Cooked black beans
 ½ cup Cooked sprouted quinoa (optional)
Directions
1

Chop all veggies according to ingredient list (minced, diced, etc.). Prepare meat substitute, if using, by combining cooked quinoa, beans, and cauliflower.

2

In a large skillet, sprinkle in avocado oil and 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.

3

To 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. Adjust salt levels to taste.

4

Serve with homemade low carb tortillas (see recipe) or lettuce wraps. Top with guacamole, sour cream, cheese, and pico de gallo.

5

In a large skillet, saute onion and garlic. Add meat or meat substitute (see ingredients). Add red pepper. Cook for 2 minutes. Add butternut squash. Add tomato paste and stock of choice. Add canned tomatoes or salsa. Add spices and rest of ingredients. Simmer until butternut squash is tender. Adjust salt levels to taste. Serve with guacamole, sour cream, and tortillas (see recipe) or lettuce wraps.

Ingredients

Ingredients
 1 lb Ground beef or turkey
 1 Red onion, diced
 ½ Red pepper, chopped
 4 cloves Garlic, minced
 ½ Butternut squash, cubed
 2 tbsp Tomato paste
 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
 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
Meat substitution for plant-based tacos:
 1 bag Frozen cauliflower rice
 1 cup Cooked black beans
 ½ cup Cooked sprouted quinoa (optional)

Directions

Directions
1

Chop all veggies according to ingredient list (minced, diced, etc.). Prepare meat substitute, if using, by combining cooked quinoa, beans, and cauliflower.

2

In a large skillet, sprinkle in avocado oil and 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.

3

To 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. Adjust salt levels to taste.

4

Serve with homemade low carb tortillas (see recipe) or lettuce wraps. Top with guacamole, sour cream, cheese, and pico de gallo.

5

In a large skillet, saute onion and garlic. Add meat or meat substitute (see ingredients). Add red pepper. Cook for 2 minutes. Add butternut squash. Add tomato paste and stock of choice. Add canned tomatoes or salsa. Add spices and rest of ingredients. Simmer until butternut squash is tender. Adjust salt levels to taste. Serve with guacamole, sour cream, and tortillas (see recipe) or lettuce wraps.

Healthy Tacos (Gluten Free / Keto Friendly)