Tacos from scratch are pretty paleo, the shell/tortilla is of course up for debate. I choose to allow them as they are kind of rare for me.
What are some great spice blends to use on the ground meat? The packaged type usually have loads of chemicals and preservatives.
I've used this recipe for years and it's pretty good. I'll add some additional ancho chili pepper if I have it.
LINDA'S TACO SEASONING - BIG BATCH 4 tablespoons chili powder 3 tablespoons paprika 4 tablespoons cumin 2 tablespoons onion powder 2 tablespoons garlic powder 3 teaspoons ground coriander (optional) 1 1/2 teaspoons cayenne 2 tablespoons salt
This makes enough for about 12 pounds of ground beef.
LINDA'S TACO SEASONING - SINGLE USE 1 teaspoon chili powder 3/4 teaspoon paprika 1 teaspoon cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ground coriander (Optional) 1/8 teaspoon cayenne 1/2 teaspoon salt
Recently, I used (ordered by amount, most to least) chili powder, cumin, cayenne, onion powder, salt and pepper for taco meat. Plus onions and garlic. Turned out pretty tasty. Sorry, I don't remember exact proportions...
My partner is a taco/fajita nut - if he could he would eat them every day. We use lettuce instead of a tortilla and the taste I find even better. Here's the seasonings that I use (I never measure for stuff like this so sorry about that)
I will occasionally put in coriander seeds just to change it up
This mix works well as a rub on chicken and on flank steak before the bbq - makes a great huevos rancheros as well (see told you hubby was a nut for the fajita spice!)
When my father died, he left me his "man-pleaser" recipe for pretty much all meat:
Equal amounts of chili powder, onion powder, garlic powder, black pepper in a large conainer with a shaker top (I saved a Parmesan jar from Sam's Club back when we ate cheese). Combine all and shake until well-mixed. Use on any meat, and it DOES work--I've managed to hang onto my hubby for 25 years.
Recently, I found some suitable alternatives to the recipe: substituting cajun spice mix for the chili powder, and adding 1/2 c. of cumin. Hubby still loves me. :)
A fantastic shake-n-bake recipe can be made from this mix: 1 c. Dad's spice mix (above) and 1 c. almond meal. Put both in a zippy bag and shake whatever meat you want to coat thoroughly, then bake at 350 for 30 mins to 1 hour, depending n size of meat piece.
Hubby REALLY loves me now!
i saute lots of garlic and onions in pastured pork pard, add cumin, ancho chili powder, chipotle mecco chili powder, salt. then add the ground meat (bison or beef, usually) and mexican oregano, a pinch of unsweetened cocoa powder- brown and add can of tomatoes. simmer and taste for seasoning.
thats usually where i start from. i change it up as i see fit as the night wears on!
bare minimum for us (sometimes simpler is better) - cumin, sea salt and chili powder. I use about 2 times as much chili powder as cumin.
Also I like coconut flour tortillas and they are VERY filling and tasty.
Penzey's spices is a good resource - unfortunately their standard taco seasoning has a lot of additives, but their chicken taco blend is all spices. I've never had an issue with them, and they have delicious options :)
A great rub that I've recently found is Paprika / Celery Salt / Cumin / Mustard Powder / Black Pepper.
Ratio is about 1 tbsp Paprika / 1 tbsp Celery Salt / 1 tsp Cumin / 1/2 tsp Mustard / 1 tsp Black Pepper per pound of meat you want to coat.
If you're concerned about the salt, use Celery Seed instead :)
I recently made some taco soup (it's kind of a taco, lol) with the following "spices":
-puree of onions, garlic, bell peppers (red), and serrano peppers
The puree was sauteed with the meat (half beef, half pork) and then the spices plus tomatoes were added to the pot. Oh so yum!
I have a feeling if I replaced the tomatoes and the broth with a salsa, this would make a wonderful taco filling. 8)
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