Grass Finished Beef Tacos
Taco, taco, man. Give me any food as long as it's a taco. The spinach tortilla recipe is on this site and I will also post plain cassava and almond flour tortillas as time permits. It's worth making the tortillas from scratch. They are stretchy and have amazing flavor and texture. But there are some store bought options that are great, too.
Yield: 4
Equipment
- 1 Medium Frying or Sauté Pan
- 2 Medium Bowls
Materials
- 8-12 ea Tortillas I used homemade spinach, but you can purchase almond flower or cassava tortillas if you like.
- 1 lb Grass Finished Beef Strips or Grass Finished Ground Beef, lean
- 2 ea Medium Size Onions Thinly Sliced
- 1 tsp Chili Powder
- 1/4 tsp Black Pepper
- 1 1/2 tsp Cumin
- 1/4 tsp Garlic Powder
- 1 tsp Salt
- 2 cups Red Cabbage, Shredded You can use all green cabbage if you prefer.
- 2 cups Green Cabbage, Shredded
- 4 tbsp Sauerkraut, Diced optional
- 2 tbsp Avocado Mayonnaise
- 1/4 tsp Onion Powder
- 2 tbsp Olive Oil
- 1/2 cup Manchego Grated Or Feta (I prefer feta for this, but my husband prefers Manchego.)
Instructions
- Add 1/2 tsp cumin, chili powder, garlic powder, black pepper, and 1/2 tsp salt to the beef. Marinate while prepping the veggies.
- Shred the onions and cabbage into separate bowls. Grate the Manchego and keep separate.
- Add to the cabbage, sauerkraut, avocado mayo, onion powder, olive oil, 1/2 tsp cumin and 1/2 tsp salt. Mix well and set aside.
- Sauté the beef until it starts to brown then add the onions. Continue to cook until the onions caramelize.
- Warm the tortillas either individually in a pan on the stove, or for 15 seconds in the microwave.
- Build the tacos by starting with the beef and onions, add the cabbage slaw and top with cheese. Enjoy!
Notes
We put quite a bit of the coleslaw on each taco and what's left we usually eat on the side. It's pretty tasty and the easiest way I've found to add some creaminess. We only eat sheep, goat, and very aged dairy. I haven't been able to find goat sour cream anywhere.