Healthy Taco Salad
One of the staple dinners that we’ve enjoyed since…forever…has been tacos. We love our own blend of seasoning, I took pride in my homemade tortilla shells, and even made my own salsa on occasion.So when my husband went gluten-free last year it really knocked me off my game! I mean, how were you supposed to eat tacos without fabulous, soft, whole wheat shells?
I tried making my own soft corn shells and they never quite worked out well.
I tried buying soft corn shells to cook at home – I could never find organic and the GMO issue bothered me.
We bought hard corn shells – organic, non- GMO are expensive while non-organic have colorings and fillers.
I’ve mentioned it a few times now in passing, but a couple of months ago we decided to go completely (ok, about 80-90%) grain free, and I have to say it’s really what helped us get ‘past the bun’ if you wish. Taking any bread alternatives out of the equation really opened us up to trying new things and eating our foods differently. In that respect I feel we are getting a much more nutrient dense diet and eating a larger variety of foods.
Take our tacos for instance. We don’t do without them…..we just changed them.
Good quality meat on top of chopped garden tomatoes, farmers market onion, lettuce, and cheese. The avocado aioli dressing also pairs with this nicely, as does ranch, a homemade spicy dressing, salsa, and sour cream. I love that I’m able to get a good amount of lettuce and greens into my family now instead of it being the sparse topping on a taco, and I also love the convenience of it. No longer do I have to spend and hour or so making the shells or making sure I get them at the grocery store. Dinner now takes moments compared to a few months ago!
- Brown meat and season to taste.
- Cut up lettuce, onion, and tomatoes. Shred cheese.
- Place two to four cups of lettuce and salad greens in a large bowl and top with ground beef, shredded cheese, and any other toppings you like!