Tasty Tacos! The Healthy Way to enjoy an old family favourite!
Carissa specialises in gut health, IBS in its various presentations, food allergies / intolerances and all aspects of hormonal health. Her nutritional philosophy is to empower women to develop a healthy relationship with food and their bodies and simply be the happiest and healthiest they can be.
This is one of my favourite family dishes! It’s cheap, ridiculously easy and fun to make and it caters for everyone’s taste buds!!
What you’ll need:
1 Old El’paso Stand and Stuff Taco kit (Shells, Tomato Salsa and Seasoning)
2 tomatoes (chopped small enough to fit in the Taco shell)
2 Lebanese cucumbers (chopped small enough to fit in the Taco shell)
1 salad onion (diced)
1 brown onion (diced)
¼ fresh (sweet) pineapple (chopped small enough to fit in the Taco shell)
5 Ice-burg lettuce leaves (Shredded)
1 pack alfalfa
300g button mushrooms (chopped)
500 g mince (beef / chicken / pork)
1 tub pot set natural yoghurt (I love Tamar Valley or Jalna)
1 Tin Tomatoes
1 Tin Lentils (washed and drained)
2 cloves garlic (diced)
1 packet Taco seasoning
Jalapeno’s (for those who are game!)
Pre-heat your oven to 180 degrees (this is for the taco shells)
On your stove top:
In a large frypan heat some olive oil. Lightly fry the brown onion, garlic and mushrooms. Season with Salt and pepper. Add the Mince and cook until browned. Once the mince is cooked add the taco seasoning and mix through. Now add the lentils and tinned tomatoes. Mix though again and allow to simmer for 15 minutes - Stir occasionally.
On your table:
Place the yoghurt, salsa, salad onion, tomato, cucumber, alfalfa and lettuce in separate bowls in the centre of the table. Place a mat / wooden chopping board there also- this can be used for the frypan of mince and taco shells. Put a plate out for each member of the family.
In your oven:
Remove the Taco shells from their wrapping and separate them from each other. I place half a toothpick in each shell – this helps keep them open whilst in the oven. Depending on your oven size place the 10 Taco shells on the steel rack inside the oven. I cook 5 shells at a time and use tongs to place them in the oven and remove them. Cook the shells for about 10 minutes - Or until they have lightly browned on each side. Remove them from the oven and remove the toothpicks.
Place the warm mince on the wooden chopping board in the centre of the table. Give each family member a taco shell on their plate. The rest is up to you! I start with the yoghurt, and then add the mince, then the salsa. I’m a Jalapeno freak – so they are generally jammed on next. Then as many salad toppings as I can get on top!!
This is a great family meal that kids love! Everyone can get involved in the preparation process and pick and choose their salad toppings. It’s super healthy and if you can manage to cram all the toppings into the Taco- it’s pretty nutrient dense. I have at times finely chopped some other vegetables and disguised them in the mince for the non-salad lovers!!
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