Sarah Style Taco Night
A little over a year ago my family was hit with some not so fun health issues. We had to change our diets completely. At the time taco night was a staple in our home, which was given up, until I could come up with a "diet friendly" alternative.
I remember the first time I served it to my husband, and was thrilled at how much he loved it. Now every time we invite people over for dinner he asks me to make it for them. I hope you enjoy it as much as we do!
The part of this meal that brings it together is the plantain tortillas. They are soft and have a little sweetness to them, and you can bend them just like a soft taco.
The part of this meal that brings it together is the plantain tortillas. They are soft and have a little sweetness to them, and you can bend them just like a soft taco.
Make sure to use the parchment paper. They don't come out the same without it. I usually make these earlier in the day or the day before, so i can focus on the pilaf when dinner time comes.
I rice the cauliflower in batches. If you put to much in the blender at once some of the pieces don't become "rice".
We love to add cut up romaine, homemade guacamole and fresh salsa with this meal, but the sky is the limit as to what you can add to this dish.
Ingredients:
1 head cauliflower
3 Large carrots (shredded)
2 cups Kale (chopped)
1 small onion (diced)
3 garlic cloves (minced)
5 tbs. EVOO
1/4 cup fresh cilantro (chopped)
zest from 1 lime
1 tbs fresh lime juice
1 lb ground beef or turkey (seasoned however you like. I season mine with 1/2 tsp. sea salt, 1/2 tsp. parsley, 1/2 tsp. dried thyme, 1/4 tsp. sage)
Cooking Instructions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Chop the cauliflower into florets. Wash and then rice in a food processor.
3. Spread the riced cauliflower onto the parchment-lined baking sheet.
4. Put in the oven and bake for a total of 30 minutes, turning at the half way point.
5. In the meantime, heat 2 tbs. EVOO in a skillet over medium heat. Cook ground meat. Once thoroughly cooked drain and set aside.
6. In a different skillet heat 3 tbs. EVOO over medium heat. Add the onion and garlic and sauté until translucent (around 5-8 minutes).
7. Add the carrot and kale to the skillet. Sauté for another 5-8 minutes.
8. Remove the roasted cauliflower rice from the oven and add to the skillet along with the other vegetables.
9. Add the lemon zest and juice, sea salt, and cilantro.
10. Add ground meat.
11. Toss and serve!
2. Chop the cauliflower into florets. Wash and then rice in a food processor.
3. Spread the riced cauliflower onto the parchment-lined baking sheet.
4. Put in the oven and bake for a total of 30 minutes, turning at the half way point.
5. In the meantime, heat 2 tbs. EVOO in a skillet over medium heat. Cook ground meat. Once thoroughly cooked drain and set aside.
6. In a different skillet heat 3 tbs. EVOO over medium heat. Add the onion and garlic and sauté until translucent (around 5-8 minutes).
7. Add the carrot and kale to the skillet. Sauté for another 5-8 minutes.
8. Remove the roasted cauliflower rice from the oven and add to the skillet along with the other vegetables.
9. Add the lemon zest and juice, sea salt, and cilantro.
10. Add ground meat.
11. Toss and serve!
Plantain Tortillas (usually makes 16 tortillas)
Ingredients:
4 cubed large yellow-ish plantains peeled and cubed
1/4 cup olive oil
1/4 cup water
1/2 tsp. sea salt
Cooking Instructions:
1. Preheat oven to 400 degrees.
2. Line two baking sheets with parchment paper.
3. Add all ingredients to a blender (a Vitamix works best). Blend everything until very (very) smooth. (it will resemble pancake batter.)
4. With a spoon, smooth batter into tortillas onto the two baking sheets. I can usual fit four tortillas per baking sheet.
5. Bake for 10 minutes, switch racks, and bake for another 10 -15 minutes, until just browning in spots.
6. Cool for 5 minutes before serving, or cool to room temperature and store in an airtight container for up to 3 days. These freeze very well: separate tortillas with a piece of parchment paper so they don't stick together once frozen. They can be gently reheated before serving.
5. Bake for 10 minutes, switch racks, and bake for another 10 -15 minutes, until just browning in spots.
6. Cool for 5 minutes before serving, or cool to room temperature and store in an airtight container for up to 3 days. These freeze very well: separate tortillas with a piece of parchment paper so they don't stick together once frozen. They can be gently reheated before serving.
