Share it Please
Last month I shared with you an autoimmune paleo recipe for plantain taco shells. They were a big hit with my family, and I hope that you've had the opportunity to try them out. If you've tried the recipe, you know that it might take a little finesse to get the shells draped just right on your oven rack. The dripping oil can also be quite messy. I greatly enjoyed the end product, but have been disappointed that I can't think of anything else to help mold the shell. However, while I was shopping at a local discount store a few weeks ago, I found these. Yep, they're coated in teflon, but they were only 1 dollar a piece- couldn't pass 'em up. I really do try to be well rounded in my health consciousness. I don't wear make-up, deodorant, or chemical-laden lotions and body products. I avoid GMOs at all cost, and only use essential oils to clean my home. We don't store our food in plastic, and usually only cook with ceramic. But yes, I own these teflon doo-dads. The shells only cook in the mold for about ten minutes, so I don't beat myself up about it. I've also seen this idea, and I think it would work just fine. I actually have a silicon cupcake mold, and I intend to try that idea next time.
The night that I made these, my husband and I had been out shopping all day and were absolutely starved when we got home. I had been thinking about making these for a while, and decided that's what I was going to make for dinner. Believe it or not I made the shells, cooked the beef, and prepared the vegetables in less than 45 minutes. I don't pride myself in my cooking, it's just something I really enjoy doing. Meals like this are so fun to prepare, and it is so wonderful to see my family enjoy it. It always makes me wish we had someone over for dinner- just to be able to share such fun nourishment!
For the Taco Bowl
For the Filling
- 1 pounds of grass-fed beef, lamb, or bison
- 2 teaspoons of organic garlic granules
- 1 large white onion, diced
- 1.5 cups of chopped organic lettuce
- 1-2 avocados, cut into long strips
- 1/3 cup of "no-mato" sauce
Are you good at multi-tasking? If so, you can have both of these things going at the same time! I recommend reading over the recipe first, so you can figure out how you will manage these tasks.
1. Preheat oven to 325.
2. Peel plantains. Add plantains, salt and oil to blender. Puree. On a large baking sheet that is lined with parchment paper, spread plantain mixture into large flattened circle. They should be relatively thin, and about 5-6" inches in diameter. Bake for about 30-35 minutes, or until the tortilla is cohesive and pliable. Remove baking sheet from oven, remove tortillas and press into bowl mold. Place back in over, and bake for an additional 10 minutes.
3. Add 1 pound of beef to a large skillet with a pinch of sea salt and garlic. When beef is nearly cooked, add finely chopped onion and cook until they are soft and translucent.
4. Remove shell from mold. Fill bowl 3/4 of the way with beef and onion mixture. Layer on lettuce, avocado, and a dollop of "no-mato" sauce.