Every day should be Taco Tuesday with this recipe! These Grass-fed Healthy Beef Tacos with Pico de Gallo and Guacamole will keep the whole family happy.
The humble taco is by far one of the most genius inventions, a small thinly rolled tortilla filled with practically anything and loaded with the flavours of Mexico, delicious!
Typically a tortilla is made from corn or wheat and then filled with a meat or fish, some crunchie vegetables and fresh coriander.
This recipe combines the goodness of grain and gluten-free cassava flour tortillas with scrumptious braised beef in a cumin tomato spiced sauce, homemade guacamole, fresh pico de gallo, crunchy vegetables and some beautiful eye-catching pickled red onions.
As mentioned above our beef tacos are a little different from the normal street taco, as seen in our tortilla recipe we use cassava flour instead of a grain flour which is an amazing resistant starch, great for gut health.
We also focus on high-quality ingredients that will, in turn, have a positive effect on our health – grass-fed meats, organic veggies, and ingredients from high-quality sources.
Is corn really that bad?
Unprocessed, organic, non-GMO isn’t necessarily bad for you, corn grown today, however, is sadly very different than how it was grown centuries ago. This doesn’t mean it contains no value in vitamins and minerals just lower than other vegetables.
When it comes to gut sensitives, just like gluten, corn can potentially aggravate existing issues. This is because, corn contains a protein called prolamins, which your body can’t properly break down and which can lead to or exacerbate leaky gut.
Why Is Corn Grown Differently?
Ever heard of GMO (Genetically Modifies Organism)? This is an organism that has had its DNA altered or modified in some way through genetic engineering. In most cases, GMO’s have been altered with DNA from another organism.
When it comes to foods like corn, GMO foods are produced in order to grow in depleted soil that contains very little nutrition. Always be sure to read the labels before purchasing.
This is also why we strongly recommend purchasing grass-fed meats instead of grain-fed. What at glance may seem to be insignificant, the content of the animal’s diet can be enough to trigger an immune response when you are simply eating that gluten-free hamburger or have your morning yogurt.
Animals that have been raised on grain also tend to be far higher in inflammatory Omega 6 oils. Where as grass-fed have a higher ratio of anti-inflammatory Omega 3 fats.
With all that being said, higher quality ingredients also tend to taste better, and these Healthy Beef Tacos are certainly no exception!
Here is the recipe for you and the whole family to enjoy 🙂Print
2 tablespoon olive oil
800g – 1kg grass-fed beef brisket
3 garlic cloves, minced
1 onion, diced
½ cup lime juice
400g can crushed tomatoes
2 cups gut healing bone broth
Extra filtered water, in case more liquid is needed
Himalayan salt and pepper, to taste
1 ½ cumin powder
2 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon coriander powder
2 teaspoon garlic powder
1 teaspoon Himalayan salt
¼ cayenne pepper
Pico De Gallo Salsa
3 ripe tomatoes, finely diced
½ cup red onion, finely diced
½ cup fresh coriander, chopped
1 small jalepeño pepper, veins and seeds removed, diced
2 teaspoons lime juice, to taste
Himalayan salt, to taste
Pickled Onions (Ideally prepare this in advance)
1 red onion, finely sliced
¼ cup apple cider vinegar
Our simple homemade guacamole
Cabbage, thinly shredded
Fresh coriander, shredded
For the Meat
- Combine the Spice Mix ingredients in a bowl. Sprinkle half over the beef and rub it into the meat.
- Heat the olive oil in a large heavy-based pot over medium heat. Add the remaining spices and roast them until they are fragrant then turn the heat to high and add the beef and cook it’s sealed and golden on all sides. Set aside on a plate
- Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook until soft.
- Add the lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then return the beef into the pot, add the canned tomatoes, bone broth, and enough some filtered water so the beef is mostly, but not completely submerged.
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours or more with the lid on, then 30 minutes with the lid off so that the sauce can reduce or until the beef is tender enough to shred.
- While the meat is cooking prepare your salsa and toppings.
- Shred the beef in the with 2 forks. Mix well, and taste, season if necessary.
- Now Assemble the tacos as you like.
For the Salsa
- Combine all the salsa ingredients in a bowl. Mix well.
- Season with salt and add lime juice to taste.
- Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
For the Pickled Onions
- Combine the red onions and apple cider vinegar in a small jar and let it sit in the fridge. Preferably overnight.