Tonight, I made tacos for dinner. For the first time. Ever.
If this sounds ridiculous to you, it should. I’m kicking myself for never thinking of doing it before. I’m always trying to think of the most creative, nutritious well rounded meal to feed my family. I never thought tacos would fit the bill. But when my son told me how much he loved the tacos at my mother in-law’s house, I knew I should give “healthy” tacos a shot.
What are healthy tacos? Well to me, it just means using great fresh ingredients instead of the pre-seasoned packages. I don’t really do recipes, I mostly just rely on my sense of smell and knowledge of flavor combinations and start throwing the spices together. It almost always works.
So I made some pretty awesome tacos out of fresh, local and mostly organic ingredients. The family loved and devoured them all, so there are no pretty pictures to show. I will list the ingredients below if you’d like to give my version a shot.
What it comes down to is this, I now know what countless parents have known for years. You can’t go wrong with tacos. Tonight after dinner, my older son suggested that every Thursday be Taco Night. I’m cool with that.
1 pound local pasture raised ground beef
1 small red onion diced
3 cloves garlic sliced
4 tablespoons homemade tomato sauce (roasted tomatoes, onion, garlic, green bell peppers puréed)
1/2 cup small broccoli florets
Salt, white pepper, chili powder, turmeric and cumin to taste
Brown the beef then add onion and garlic. Sauté until onion is tender. Add tomato sauce, salt, pepper, turmeric, chili powder and cumin. Cook for 10 more minutes. Add broccoli florets and cook for 5 more minutes.
I used the Garden of Eatin’ yellow corn taco shells made with organic corn. They were fantastic. For toppings I set out Wegman’s organic medium salsa, plain whole milk yogurt and shredded Mexican blend cheese from Organic Valley. Since the taco mix already had broccoli, I didn’t feel the need to add shredded lettuce.