Chips and Salsa are life! I could honestly eat that for lunch everyday and I would be happy girl. I really don’t think I could get sick of it. But maybe that isn’t the best lunch option. Living a Paleo Diet you would think chips and salsa would be out of the question. Or even tacos made with a tortilla, not just wrapped in lettuce. When I go out to eat I am always that girl asking the waiter to please wrap my taco’s in a lettuce cup or Fajitas with lettuce cups rather than tortillas. But sometimes you just want a tortilla with chips and salsa! Taco Tuesday or Mexican Monday can still be a thing on a Paleo Diet or a healthy or Gluten-Free Diet! And I dare say that it actually tastes better! I have been making this Taco Filling recipe since Ella was old enough to eat regular food, so close to 9 years. Within the past year I found the Paleo Tortilla recipe and that is ALL we eat now, no store bought Tortillas for us. I bet you will be converted after you try them too. I also shared my Paleo Diet Hacks- my secrets to how I stay on the straight and narrow of the Paleo Diet!
I originally came up with the Paleo Taco Filling because I wanted to pack as much vegetables and healthy filling into my daughters food as I could and also know all the ingredients that were in her food. I also wanted to make food in big quantities to freeze and have access to when I was running to work or have ready for my kids.
This Paleo Taco Filling actually has pumpkin in them! The pumpkin thickens the mixture and adds extra vitamins! You don’t notice the pumpkin flavor at all, it just adds the right amount of texture. I have also used sweet potato’s purred when I have those on hand.
I remember one of the biggest downfalls for me when started eating a Paleo Diet besides thinking I had to give up chips was giving up Black Beans! I just couldn’t understand why this was a restricted food? Well after doing a lot of research I came to the conclusion that it is hard to explain:) but you can google it and it makes perfect sense! So instead of beans I use carrots in my tacos, a lot more vitamin dense, less carbs and no sign of phytic acid found in beans.
Do your kids or you like Taquitos? Well this was another reason for this recipe. My girls love the frozen Taquitos and kept asking me to buy them. I just couldn’t keep doing it. So I turned these tacos into Paleo friendly Taquitos, I say “friendly” because I do add cheese to seal up the ends of the tortilla. And my girls LOVE these. I know it is a winner when they ask me to pack it in their lunch (in a thermos, it stays good!).
- 2 lbs ground turkey
- 2 cups chopped carrots
- 15 oz can of diced tomatoes
- 1 cup pumpkin puree
- 1 small diced onion
- 2 tablespoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Saute' onions and carrots in a little olive oil over medium heat. Remove from pan once softened. Brown ground turkey over medium heat. Once the turkey is cooked thru add in the carrots and onions along with the rest of the ingredients. Let it all cook over medium heat until the mixture thickens up (about 20 minutes).
- *You can also add chopped spinach and any peppers are good in it too.
- *We like to eat this taco filling in our favorite Paleo Tortillas below. I also like to eat mine in a bowl topped with salsa and avocado and smashed plantains or plantain chips.
- 6 eggs
- 3 teaspoons melted coconut oil
- 3 tablespoons water
- 3/4 cup arrowroot powder
- 3 teaspoons coconut flour
- 1/4 teaspoons sea salt
- Beat the eggs in a bowl with the melted (and cooled) coconut oil and water.
- Add the rest of the ingredients and beat well to get the clumps of arrowroot broken up.
- In a large non-stick skillet (mine is 12") over medium heat, pour in about 1/4 cup of the batter and immediately roll it around to evenly coat the bottom. The tortilla will start to pull away from the edges as it cooks.
- You can store this in the fridge for later and heat up when ready to use.
- *This recipe makes about 8 tortillas.
- You can use a smaller pan for smaller tortillas.
Paleo Friendly Taquitos-
Scoop about 1/4 cup of the Paleo Taco Filling inside one end of the Paleo Tortilla and put cheese on the other side. Roll it up and lay the cheese side down on a baking sheet. Bake at 450 for about 10 minutes, flipping it once to brown both sides. My girls like it extra crispy! So bake it longer if you do too.
These freeze really well too. I roll them up with the cheese and place in a freezer safe container and bake right out of the freezer when we are ready to eat (increase baking time to 20-25 minutes if baking right from the freezer). No more frozen-store bought Taquitos in this home. Now these Paleo Taquitos are stocked in my freezer!
Here are a couple of my “Paleo Hacks”- These keep me on track on the Paleo Diet
For breakfast I will use a leftover Paleo Tortilla and fill it with scrambled eggs, peppers, onions and topped with salsa (of course).
Did I tell you how much I love Chips and Salsa? I actually bring Plantain Chips in my purse if I am going to Mexican with friends or family (what? now you don’t want to go out to eat with me?:)) so I can enjoy the Chips and Salsa too! I find Plantain Chips at Trader Joes, Whole Foods and a lot of grocery stores have them in the produce section. Just read the ingredients- make sure they are all Paleo ingredients- Plantains and Coconut Oil or other simple oil.
A couple of my Paleo go-to items are “Everything but the Bagel Seasame Seasoning” from Trader Joe’s- I put in on my spinach and eggs and season meat with it. Cauliflower rice makes THIS super easy recipe (a family favorite) and of course Kombucha (read the ingredients, some Kombucha has sugar as an ingredient).