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Tacos are a favourite food, but I turned my back on them when went paleo. Even the corn tortillas don't cut it. The Aussie Paleo chef has shared this awesome paleo tack shell option with us. Can you guess what it is? Read on to find out!

Meat filling

700g Cowshare grass-fed diced beef

3 Tbs Extra Virgin coconut oil

6 cloves garlic sliced

Roots from 1 bunch coriander chopped

1 can organic crushed tomato (400g)

6 Tbs ground cumin seed

4 Tbs ground coriander

2 Tbs ground paprika

½ cup water

1 C beef stock (made from cowshare bones)

2 Tbs Raw organic nori flakes

 

  1. Brown the meat in a saucepan with the coconut oil.
  2. Add the garlic and coriander roots and cook for a further 2 minutes.
  3. Add the spices and tomatos and bring to a simmer.
  4. Add the stock, water and nori and cook slowly until meat is tender and sauce has reduced to nicely coat the meat (up to an hour).

 

Guacamole

2 Avocados Stems from 1 bunch coriander

2 birds eye chilli – roughly chopped

Juice from 1 ½ limes

2 Tbs Extra Virgin Olive oil

1 Tsp Raw organic nori flakes

Place all ingredients in a jug blender and puree until smooth

Taco fillings

1 punnet cherry tomatos chopped

Wild rocket Chopped

coriander leaves

Optional toppings may include chopped cucumber and capsicum

Shells

1 large taro with top and bottom cut off

Slice lengthways into slices approx 2-3mm thick.

If your taro is long enough there should be some flex in the slices.

  1. Arch the slices between two oven trays in the shape of taco shells.
  2. Cook for 5-10 min @ 170’C Assemble with spoonfuls of meat in the base of the shell.
  3. Top with cherry tomatos, then the rocket and dollop the guacamole on top.
  4. Sprinkle some coriander on and hook in.

 

Who is the chef?

Daniel Barrett, The Aussie Paleo Chef

Foods for the Paleo Lifestyle

 

Tried this recipe or something similar? Comment and share with us! 

Kunal K
Kunal K

Co-Founder, OptimOZ.com.au


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