My family LOVES my tacos. Tuesday is just an excuse to make them. If they could have them every other day, they would.

What’s not to love (especially if you are a meat eater)? Sauteed onions, browned beef, lamb, pork (I usually use beef and lamb or pork, but if I’m making more, I’ll use all three for flavor), homemade taco sauce (way tastier and better for you than your powders, which can dry out the meat and have a ton of unnecessary additives), salsa, and my favorite, homemade guacamole!!! Of course, put avocado on anything and I’m sold.

So whether it’s Cinco de Mayo, Taco Tuesday, or whatever day of the week, this recipe is bound to please even the pickiest eater in your family. It’s moist, delicious, and trust me when I say… MAKE EXTRAS! Because your family will not only keep going back for “segundos” and “terceros” (that’s seconds and thirds in Spanish), but will be thrilled if there are leftovers for lunch.

Happy cooking! And may the tacos be with you!

RECIPE BELOW

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RECIPE

HEAVENLY TACOS

Serves 3-4 (See visual recipe below)

Ingredients

• olive oil

• 1 medium yellow onion, chopped

• 1 pound grass-fed ground beef

• 1 pound ground organic pork or lamb (or all three together makes for a great flavor)

• Siete Cassava flour grain-free tortillas

Simmer Sauce

• 4 oz tomato sauce

• 3 oz water

• 1 oz Primal Kitchen California extra virgin avocado oil

• 1/2 lime, juiced

• 1/4 cup fresh cilantro

• 1/2 tbsp date paste

• 1 tsp organic chili powder

• 1 tsp organic garlic powder

• 3/4 tsp organic cumin powder

• 1/2 tsp kosher sea salt

• 1/2 tsp organic dried minced onion

• 1/2 tsp organic paprika

• 1/4 tsp organic ground coriander

Toppings

• 1-2 Jalapeño pepper(s), diced or sliced

• Cheese - I use the organic Mexican blend from Whole Foods, but you can use any kind you like - (omit for Paleo and Whole30)

• Guacamole (my favorite recipe coming soon!)

• Tomato Salsa (recipe coming soon)

• Organic Sour Cream from Grass Fed Cows (omit for Paleo and Whole30)

Directions

1. Heat up olive oil in a Dutch oven or large frying pan on medium heat

2. Add the onions and sauté until they become translucent, about 4-5 minutes

3. Add the meat and cook, breaking it up until it’s fully browned

4. Drain the fat (an over-the-sink colander works best) and scoop the meat back into the original pan

5. Place all the ingredients for the simmer sauce in a blender or food processor and blend until smooth. Alternatively, you can use a hand immersion blender.

6. Pour the sauce over the cooked meat in the pan, turn the heat down, and simmer for about 20 minutes until the meat has absorbed the liquid.

7. Heat up a stainless steel pan and toast both sides of the tortillas before filling them with with meat

8. Top with cheddar cheese, jalapeño peppers, tomato salsa, guacamole, sour cream and garnish with cilantro.

9. Enjoy the deliciousness

VISUAL RECIPE

ABOUT THE AUTHOR

Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.