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You are here: Home / Health / Crispy Beef Tacos

March 27, 2020 ·

Crispy Beef Tacos

Entrees· Health

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If you want to bring some joy into your life, make these Crispy Beef Tacos. Honestly, they tasted like a way better version of the Jack in the Box crispy tacos (sans stomach ache) and I’m HERE FOR IT. Feel free to use ground chicken, turkey or beyond meat for a veggie version. Either way, just don’t miss out on these. 

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Crispy Beef Tacos

Servings 8 tacos

Ingredients

Taco Meat:

  • 1 lb grass fed ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/3 cup shredded Mexican cheese
  • Optional:
  • 1/3 cup water
  • 1 tsp tapioca flour or corn starch or 1 tbsp regular flour

Taco:

  • 8 tortillas of choice
  • avocado oil
  • sea salt
  • cheese of choice
  • shredded lettuce

Spicy Avocado Cream Sauce:

  • 1/2 avocado mashed
  • 1/2 cup Greek yogurt
  • 2 tbsp hot sauce
  • 1 tbsp cilantro minced
  • 1 tbsp green onion minced
  • salt pepper & garlic powder to taste

Instructions

Taco Meat:

  1. Heat a skillet over medium heat. Once it’s hot, add in your ground beef. Break it up with a wooden spoon as it browns.
  2. Once the meat is almost fully browned, add in seasonings. If you like more “saucy” beef, add in a slurry of flour + water and let it simmer on low heat until the liquid dissolved (6-8 minutes).
  3. Remove the beef from the heat and immediately stir in the shredded cheese.
  4. Serve with tortillas, in enchiladas, in my Crunchwrap recipe, the possibilities are endless! Makes 4 servings.

Taco:

  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. For the shells, I used almond flour tortillas but regular corn tortillas work fine too! Coat in avocado oil and in an oiled skillet over medium heat, cook each side for about 15 seconds until they are warm and slightly crispy but can still fold without breaking.
  3. Add the seasoned meat and cheese to the tortilla. Fold in half and place on the baking sheet. Once all of the tacos are assembled, spray or lightly brush the tacos with more oil and sprinkle with salt.
  4. Bake for about 10-15 minutes until crispy. I served with shredded lettuce and a spicy avocado cream.

Spicy Avocado Cream Sauce:

  1. Combine all ingredients. Add water until you get more of a sauce consistency.
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Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!

broccyourbody

Carissa Stanton
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#broccyourbody
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Strawberry Cake Bars
Ingredients:
1 cup butter, softened 
1/2 cup sugar 
1 egg 
1/2 cup milk, I used oat 
2 lemons, juiced 
2 1/4 cups all purpose flour 
1/2 tsp baking powder 
1 cup strawberries, chopped 
Strawberry Lemon Glaze:
3/4 cup powdered sugar 
1 lemon, juiced 
2 tsp dried strawberries, finely crushed or blended into powder 
Instructions:
Preheat the oven to 350 degrees.
Best together the butter, sugar and egg. Add in the lemon juice and milk to combine. 
In a separate bowl, mix together the flour and baking powder. Add to the wet mixture and stir until just combined. Gently fold in the strawberries.
Pour the mixture into a well greased, parchment paper lined 9x9 baking pan. Spread evenly in the pan and bake for 30 minutes.
Let it cool while you make the icing. Combine all ingredients with a whisk or fork, adding more sugar to thicken or more milk to thin it out. 
Pour the icing over top and serve! 
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Ingredients:
1 tbsp olive or avocado oil
1 lb organic chicken breasts, substitute 1 cup uncooked quinoa for vegetarian
2 10 oz cans tomatoes with roasted green chiles
1 15 oz can black beans drained & rinsed
1 4 oz can diced green chiles
2 bell peppers chopped
1 small jalapeno chopped (optional)
1 small red onion finely diced (white onion works too)
2 zucchinis chopped
4 cups chicken broth or sub vegetable
2 tsp salt
2 tsp garlic powder
2 tsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
1/2 cup coconut milk
2 limes juiced
1 cup tortilla chips
Toppings:
Greek yogurt or sour cream
Shredded Mexican Cheese
Tortilla chips a must
Avocado
Cilantro
Jalapeno
Hot sauce
Instructions:
Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Then add the veggies and saute for 5 minutes.
Add remaining ingredients except coconut milk and tortilla chips, bring to a boil and then turn heat to low and let simmer while covered for 30.
Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk and tortilla chips then blend the soup & veggies with an immersion blender or in small batches with a regular blender.
Add the chicken back in and serve with your toppings.
*Makes 4-6 servings!
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Ingredients:
2 small or 1 medium eggplant, cut into 1 in chunks
Sprinkle of Salt 
3-4 tbsp @pompeian Smooth Extra Virgin Olive Oil
1/4 cup soy sauce
2 tbsp white miso paste
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp rice wine vinegar
1 tsp chili sauce
3 tbsp green onion
Instructions:
Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes. 
Add in the sauce and green onion and sauté for an additional 1-2 minutes.
Serve right away over rice or as a side dish.
Having a very mediocre time!! Having a very mediocre time!!
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