Tacos are a staple in everyone’s life. Speciality dietary needs should not stop us from our favorite aspects of the best dishes in life. Try out these soft shell paleo ground beef tacos for a satisfying take on low carb soft tacos.
- 1 lb ground beef
- 1 lb ground pork
- 1 onion diced
- 5 cloves of garlic smashed*
- 1 jalepeno or choice of hot pepper diced
- 1 tsp chili powder
- 1 Tbsp tomato paste
- 1/8 cup red wine or red wine vinegar
- 1/4 cup (more or less) of hot sauce
- 3/4 tsp salt
- 1 tsp ground pepper
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1/2 cup nutritional yeast
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In a large pot or deep skillet, brown both ground beef & pork together with only a few dashes of salt on medium heat.
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Once meat is almost fully cooked, remove from the pan but leave any bits and fat behind. Turn the heat to medium low.
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Add onions and garlic with 1/2 tsp of salt. Stir frequently to help them sweat and become translucent. Continue adding salt if they do not appear to be sweating but frying. You will notice this if they are not glossy and begin to brown too quickly. This is a gentle and slow process. May take up to 10 minutes.
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Once they are almost clear, add your jalepenos. After everything is sweated, turn up the heat back to medium to being browning the vegetables.
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As you see them start to turn a darker golden brown, add your spices, roasted garlic, hot sauce and tomato paste. Stir frequently for about a minute or two.
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Once the spices are toasted, deglaze the pan with your wine or vinegar, nutritional yeast and add your meat back to the pan. Let this simmer together for about 5 more minutes to allow everything to come together and finish cooking.
*you may also add 1/2 a head of roasted garlic in place or in addition to the raw garlic.
NOTE: if you choose not to rice the cauliflower further than store bought, this recipe may be better used for mini pizza crusts. The recipe works best for mini pizzas instead of one large one to avoid a soggy crust or overcooked edges.