Take street tacos up a notch with seasoned, grass-fed beef, jicama and green mango pico, Aussie white cheddar, chipotle coconut crema, cilantro and lime on a Lectin Free Gourmet soft tortilla.
Who says you can't have Mexican food on the Plant Paradox diet? The Lectin Free Gourmet is here to tell you, you can! And the fresh twist on pico and crema give these street tacos their trademark taste.
Give yourself about 30-45 minutes for this recipe. Yield: 10 street tacos
The texture of my Lectin Free Gourmet tortillas is somewhere between a flour and corn tortilla. They're soft and bendy and hold your taco ingredients securely until the last bite. Best of all, they're a damn tasty wrap for all the other exciting flavors in these street tacos. I recommend a cast iron tortilla press to get these tortillas nice and round and uniform.
The Recipe
Seasoned Taco Meat
1 lb Ground Grass-fed Beef
1 T Olive Oil
1/4 Cup Chopped Red Onion
1 Garlic Clove (minced)
1/2 T Chili Powder
1 t Cumin
1/2 t Salt
10 Dashes Tabasco Chipotle
Jicama and Green Mango Pico
1/4 Cup Jicama Chopped
1/4 Cup Green Mango Chopped
1 Green Onion Sliced
1 Radish Chopped
1/8 Cup Cilantro Chopped
Juice of 1/2 Lime
Pinch Salt (to taste)
Grain-free Tortillas
1/2 Cup Cassava Flour
1/4 Cup Coconut Flour
1/4 Cup Almond Flour
1/2 t Baking Soda
1/2 t Cream of Tartar
1/4 t salt
2 T Pastured Pork Lard (Nutiva Shortening is 2nd-best fat for these)
1/2 cup water
Chipotle Coconut Crema
1/4 Cup Plain Coconut Yogurt
20+ Dashes Tabasco Chipotle
1 T Coconut Milk
Taco Fixings
1/2 Cup Grated Grass-fed Cheddar (I like Great Ocean Road from Australia)
Bunch Cilantro
Lime Wedges
Tabasco Chipotle
Directions
Heat olive oil in skillet on med-high. Add onion and garlic. Allow to cook 1 minute, then add beef. Brown one side and flip. Add remaining ingredients and work into meat as you divide the meat into bite size pieces. Set fully cooked and seasoned meat aside.
Next, make the grain-free tortillas. Heat your electric griddle or stove top griddle on highest setting. In a medium bowl, mix your dry ingredients. Cut in the lard until you have cornmeal consistency. Now add the water and work the dough with your hand until you have a ball that feels like silky play dough. Not too wet! Place the ball on a cutting board and cut into 10 equal pieces for tortillas sized for street tacos. Roll a piece into a ball and place it in the center of a cast iron tortilla press that you've covered with a piece of parchment paper. Place a piece of plastic wrap over the ball. Press the dough. Slowly remove the top sheet of plastic and lift the parchment with the tortilla off the press. Turn it onto your hot griddle. Slowly peel the piece of parchment off the tortilla. Cook tortilla about 3 minutes on each side. Repeat the process until all your tortillas are made. Pile them onto a plate and set the damp flour sack cloth on top of them while you finish the recipe.
Next, make the pico. Chop the jicama, mango, radish, onion and cilantro and put into a small bowl. Add the salt and let the mixture sweat for a minute or two. Pour on the fresh lime juice and mix the pico well.
Next, make the chipotle crema. In a ramekin, add the yogurt, Tabasco and coconut milk and mix until smooth.
Grate the cheese, cut the other half of the lime into wedges and arrange your taco bar as shown. Your family and guests will delight in your impressive spread and they will also have fun building their own mouthwatering street tacos.
TIP: Tortillas keep for a week or more in a zipper bag in the fridge. You can also make tortilla chips out of leftover tortillas!
Delicioso!