An easy Mexican meal. Lamb tacos in 4 steps
This recipe is dedicated to my husband who is a great lover of Mexican food. Since going Paleo with me a year ago, he has stopped going out for burritos. San Francisco has some of the finest Mexican food in the country, but luckily he doesn’t have to go out to get some.
This was one of my husband’s favorite Paleo meals I’ve made him. And after the reaction it got on my Facebook page and Instagram, I knew I had to share it with you. Its’ so easy and so good.
Step 1: torilla
A classic Mexican meal starts with a tortilla. There are many ways to make Paleo tortillas but the easiest and tastiest one I’ve found is using mashed yuca mixed with a little bit of oil.
I form a thin, flat tortilla shape with my hands and bake them. The tortillas come out slightly crispy. If you can’t find yuca locally you can find it right here.
Or use another recipe for Paleo tortillas like this one that uses tapioca and almond flour, or this recipe that uses eggs, oil and plantains or this one that’s egg free.
I like to melt Jalapeno jack cheese on my tortilla, but that’s totally optional.
Ingredients
1 cup of well peeled, well mashed and well boiled yuca
2 tablespoons of oil (I used avocado oil but you can use your favorite healthy oil)
1 teaspoon of salt
(If dough is too wet use 1 tablespoon of tapioca)
How to
Peel, boil and mash yuca.
Mix ingredients together in a bowl.
Preheat oven to 360 degrees and form tortilla rounds by hand.
Bake for 25 minutes.
Step 2: Chorizo spiced lamb
Ingredients
1/2 pound of ground lamb (or you can use any ground meat for this)
Spices: 1 teaspoon of cayenne, paprika, cumin, garlic powder, salt, 1/2 teaspoon of black pepper
How to
Saute lamb until you can no longer see any pink areas. Spice the meat with the mentioned spices above and mix well. Layer over your Paleo tortilla.
Step 3: Gaucamole
Ingredients
Two avocados
Lime juice from one regular sized lime or two small key limes
1 teaspoon of salt
1 teaspoon of garlic powder or 1 fresh garlic clove, chopped
2 Tablespoons of red onions, chopped
1 teaspoon of cumin
1 Tablespoon of chopped cilantro
Optional: Jalapeno or Habanero pepper, chopped (amount depends on your spice tolerance but you can use a lot more Jalapeno than Habanero, which is extremely spicy) You can also use 1 teaspoon of cayenne pepper.
How to
Mash ingredients above in a bowl with a fork.
Consistency should be chunky and spices and lime should be mixed in well.
Layer over tortilla and ground lamb.
Step 4: Salsa
Ingredients
One large tomato, cubed
1 teaspoon of salt
1 Tablespoons of cilantro
Jalapeno, chopped (amount should reflect your spice tolerance)
1 Tablespoon of red onion, diced
1 Tablespoon of lime juice
how to
Mix ingredients above in a bowl and serve over the guacamole.
One last touch for primal folks who tolerate fermented dairy: top this Mexican food tower with a dollop of Greek yogurt!
Buen Provecho (GOOD APPETITE)!
