“Healthified” Taco Night | Gluten-Free, Dairy-Free
Gluten-free Taco Night!
Okay, so I decided that although tacos are a pretty simple thing to make – I wanted to share with my friends some of the gluten-free taco products I’ve come to love over the years.
And how we’ve “cleaned up” this Tex-Mex favorite.
So here is basically what we need to make a taco gluten-free and a little bit healthier. Plus add your choice of meat.
Trader Joe’s Gluten-Free Taco Shells
So not all taco shells are created equal. We love these taco shells from Trader José’s (did you catch that on the box).
They are gluten-free, vegan and made with organic corn so you don’t have to worry about GMOs or glyphosate. They taste great but the best part is that they don’t fall apart.
A little salsa on the shell doesn’t break them. They are easy to bite into without falling apart. And they are super cheap.
Also, you’ll find that a lot of times when you eat Tex-Mex out, the crispy corn tortilla shells are fried in a contaminated fryer (where they also fry flour tortillas) so they are usually off limits. This way you can enjoy those crispy tacos at home.
Simply Organic Spicy Taco Seasoning Mix
Again, we’ve tried various taco seasoning mixes and even made our own blend from bulk spices. But this taco seasoning from Simply Organic is a fave.
I like that it is organic so again we don’t have trace pesticides. It is gluten-free and super tasty.
They also have a mild taco version if you don’t like things too spicy.
And it’s super easy. Just add to water and then to the meat and veggie mixture and cook down. I do think it needs a little salt to taste as well.
One of the things we also like to do to increase fiber, is to add in veggies to the taco meat.
It also stretches the taco filling so that we have lots of leftovers!
You could probably add in any type of veggie you’d like but we love to use peppers. It adds another level of flavor and heat!
Mushrooms are a great choice, too.
I usually go with an organic green bell pepper, jalapeños, and a poblano pepper mixture.
We cook down the peppers first for about seven minutes before adding the meat.
Then cook the meat for about 10 minutes before adding the taco seasoning.
What’s The Beef?
Okay, so I really prefer bison over ground beef because it is really lean, lower in saturated fat, and antibiotic/hormone free.
And it tastes great – not gamey at all. Especially not with the taco seasoning.
One of the nice things about cooking bison is that there really is never any fat to drain like there would be with beef.
And less fat means less other trace weird stuff in your food. You can read a little more about that here.
Another interesting fact about fatty red meat is that it is linked to heart disease through your gut bacteria.
In The Good Gut, I learned that the more red meat you eat – the more it feeds a certain type of bacteria in your gut. Those bacteria produce a chemical called trimethylamine-N-oxide (TMAO).
The bacteria make the TMAO from a fat called phosphatidylcholine (also known as lecithin and carnitine) which is a component of meat.
Researchers found that people with high levels of TMAO circulating in their blood were at a higher risk for heart attacks and strokes. And that eating red meat all the time, can also lead to more bacteria that produce higher levels.
So we try to keep the red meat dinner to once a week and incorporate veggies often. 🙂
So when the meat is ready, heat the corn shells and assemble the tacos.
Add more fresh veggies like tomatoes, lettuce and of course your favorite gluten-free organic salsa. We’ve been digging the Late July salsa lately (their multigrain tortilla chips are pretty awesome, too).
So enjoy your “healthified” gluten-free taco night my friends!
"Healthified" Taco Night | Gluten-Free, Dairy-Free
- 1 tbsp olive oil
- 1 small green bell pepper
- 1 small poblano pepper
- 2 medium jalapeños
- 1 pound ground bison
- 1 package Simply Organic GF taco seasoning
- GF non-GMO corn taco shells
- 1 tomato, chopped
- lettuce, cut into ribbons
- GF salsa
Wash and cut up all the peppers.
Pour the olive oil into a large skillet and turn the heat to medium. Add the peppers and cook for about 7 minutes so that they are tender, stirring occasionally.
Add the ground bison and break up with a wooden spatula. Cook until the meet is done, about 10 minutes.
Add the taco seasoning to water as per directions on the package, then add to the skillet. Cook until most of the water has disappeared and adjust salt to taste.
Meanwhile, heat your corn taco shells in the oven and prep your toppings. Cut the tomatoes (sprinkle with a little salt) and slice the lettuce into ribbons.
Assemble your tacos and add your favorite GF salsa.