Taco Thursday!


Okay, so I know that it fails to live up to the alliterative Taco Tuesday–but it was Thursday…and we wanted tacos.  And though I wanted tacos, I also wanted a healthy dinner.

Keeping the majority of the tacos clean and healthy was pretty simple…we settled on chicken tacos, with beans, onion, shredded cheese, salsa, and avocado:

  • Chicken–grilled chicken breasts chopped up and pulled apart into small pieces
  • Beans–low sodium, organic black beans
  • Onion–chopped up, sauteed in coconut oil
  • Shredded cheese–organic Mexican blend cheese
  • Salsa–whatever salsa was in the fridge 
  • Avocado–sliced up

There was no real rhyme or reason to this combination for the taco, just that it was quick and we had most of it on hand.  I actually didn’t even use any spices except salt and pepper (maybe–I honestly can’t even remember if I used them!).  The onion sauteed in the coconut oil is so delicious and added enough flavor for me.  Plus, the addition of a couple spoonfuls of salsa contributed a little extra to the taste.

For the taco shell, I wanted to keep it clean and healthy, but I also needed to make it gluten-free.  So, I did some quick research and found a recipe for soft taco shells using coconut flour that worked out really well.  While unconventional, they’re very tasty, and the coconut flour offers a unique sweetness to the meal.

Taco Thursday!

Taco Thursday!


  • 4 eggs
  • 1 cup almond milk (unsweetened)
  • 1/2 cup coconut flour
  • salt--optional


  1. Beat the eggs with a whisk
  2. Whisk in the almond milk
  3. Blend the coconut flour in with the whisk
  4. Stir in salt
  5. Pour about 1/3 cup of mixture into a heated skillet (I sprayed mine with coconut oil spray)
  6. When you start to notice the edges turn light brown, it's time to flip

And voila!  A perfect, clean and fun Thursday night dinner…or any night dinner, because really, tacos are good any day…and any time of day for that matter .


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