Pope Fitness: Whole 30 Taco Salad with Sweet Potato Chips

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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