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.
- 4 eggs
- 1 cup almond milk (unsweetened)
- 1/2 cup coconut flour
- Beat the eggs with a whisk
- Whisk in the almond milk
- Blend the coconut flour in with the whisk
- Stir in salt
- Pour about 1/3 cup of mixture into a heated skillet (I sprayed mine with coconut oil spray)
- 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 .