I love Mexican food. Terrific flavors and textures that blend together for a delightful sensation for the pallet. Nothing beats this meal on a hot summer’s evening with my signature Hibiscus Margarita.
When I became “paleo, it regrettably limited my ability to enjoy Mexican food. This is my take for those who want to limit their carb intake and cheat just a wee bit on dairy (Note: the dairy can be eliminated).
Don’t be intimidated by the list of ingredients or steps, you can whip this up in 30 minutes!
Fresh toppings (optional):
- Diced tomato
- Shredded lettuce
- Thinly sliced radishes
- Chopped bell peppers
Additional toppings (optional):
- Guacamole (see recipe below as an option)
- Cheese (I used raw milk Jack) or a shredded Mexican blend
- Spanish Manzanilla olives
The tortilla chips:
- I use cassava chips instead of the traditional corn chips (“SIETE” grain-free chips).
- You can use corn chips or make traditional tacos with this recipe as well.
Instructions for the Meat:
Seasonings for the meat:
2 tsp of dry oregano
1 tsp chili powder
1 tsp salt
½ tsp ground black pepper
1 tsp cumin
- Mix well and reserve.
- Optional: You can also use Trader Joes taco seasoning if you’re not so ambitious.
Cooking the meat:
1 fresh jalapeno pepper, diced (optional)
1 small can of fire roasted green chiles (Trader Joes 4 oz or equivalent)
1 small onion, diced
1 tsp minced garlic clove
- Your choice of one pound of meat. I suggest a grass fed pastured ground beef (80/20). I have also used sliced or diced steak, chicken, and even fish (May substitute a vegetarian option, as well).
- On your stove top burner, place the ground meat in a skillet and brown. Then add the onions, garlic, canned peppers, and meat seasonings after the meat has browned. Cover and let simmer for 15 minutes.
- Use discretion if using steak or fish. You will want to sauté that first and reserve as that only takes a few minutes. Cook veggies and seasonings and mix in the steak or fish at the end to just heat it up and serve immediately.
- Preheat the oven to 325 degrees.
- Cut up the fresh ingredients.
- Grate the cheese or use pre-shredded.
- Place the chips on a baking sheet, sprinkle with the grated cheese, top with the Spanish diced olives, and bake for about 6 minutes. (You’ll want to time it so the meat and chips are done about the same time.)
- I serve everything on the table separately, so your guests can put whatever they want on their plate!
- I start with the chips, then add the lettuce, then a mixture of the toppings with a dollop of guacamole on top, then drizzle salsa over everything.
- Serve with my go-to Hibiscus ice tea or make my signature Hibiscus Margarita (see below).
Additional Optional Recipes!
- Fill a shaker with ice.
- Add 2 shots of your favorite Tequila (mine is Patron)
- 1 shot of your favorite orange liqueur (Cointreau is my choice)
- Juice of a small lime (1/2 shot)
- 3 shots of Hibiscus ice tea (unsweetened)
- 8 drops of Stevia (or ½ shot of simple syrup)
- Shake well pour into a tall ice tea glass with ice with a salted rim (optional)
Easy Guacamole Recipe
- 2 ripe med avocados mashed
- 1 tsp garlic cloves finally diced
- 1 small lime, juiced
- 1/2 tsp salt
- ½ tsp of black pepper
- Tabasco or your favorite hot sauce to taste
- 1 Tbsp fresh cilantro
- Mix well, chill, and serve.