It’s Taco Tuesday!! I am a taco fanatic and was a bit disappointed to learn that I couldn’t have my normal tacos when participating in the Whole 30. I love crunchy taco shells and lots of cheese! 😕
It was a must that I found an alternative that would keep me happy while trying my best to complete these 30 days. I did some research and found a few recipes and then ended up coming up with my own blend for the taco seasoning. Then, I baked some sweet potato chips as a topper.
Taco Meat
1 pound ground beef
1 tbsp ground cumin
4 tsp garlic powder
2 tsp chili powder
1/8 tsp allspice
1 tsp sea salt
1 tsp cayenne pepper
1/4 cup beef stock
Brown ground beef, add spices and stock and simmer. Cook to desired thickness.
Sweet Potato Chips
3 sweet potatoes, cleaned and sliced thin
2-3 tbsp EVOO
Salt and pepper
Preheat oven to 350 degrees. Place sweet potato slices in mixing bowl. Toss with EVOO, salt and pepper. Put parchment paper on a baking sheet and place potatoes on the sheet without overlapping. Bake for 20 minutes, flip and bake for another 20 minutes. Let cook on a paper towel.
For the rest of the salad, I just used green leaf lettuce, tomato and avocado (great as a cheese substitute!) along with the ground beef and some chips on top.
It was perfect and I had the right amount of crunch to satisfy that craving. Plus, I have a bunch of chips leftover to enjoy tomorrow! If I can ever stop picking at them…
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