Cinco de Mayo, Taco Tuesday & Hidden Nutrients

Having spent several years in Texas, ‘taco Tuesdays’ were regularly celebrated at one of many taco joints with 99 cent tacos and free chips and salsa. Those were the good days. After being AIP for a while, tacos are no longer a regular part of my life, what with the lack of peppers and tomatoes and cheese…but I promise you won’t miss them in this recipe.

I love the fact that Cinco de Mayo falls on a Taco Tuesday this year. It makes a Mexican dinner a real necessity!! This taco salad is a nutrient power horse with tons of hidden iron…liver in the taco meat and spinach in the guacamole. Plus, there’s a second secret ingredient in the guacamole that you won’t see coming, but it’s a fun surprise.

This taco meat & guacamole could be enjoyed on a salad (as I did), as nachos (with plantain or sweet potato chips), in a lettuce wrap, or even with one of the AIP flatbread.
If you’re not a liver liver this is a great introduction recipe. When cooked with the ground beef and spices and topped with the guacamole you won’t even notice it’s there.
Hidden Liver Taco Meat
Serves: 5-6
Time: 20 minutes
– 2 T coconut oil 
– 1/2 pound lamb liver – chopped finely
– 1 pound grass fed ground beef
– 1 medium red onion – diced
– 2 t ground ginger
– 2 T cilantro – finely chopped
– 1/2 t sea salt
– 1/2 cup pumpkin purée
– 1/2 cup bone broth
– (optional if you’ve reintroduced – -1/4 t ground cumin –  equally good with or without it)
– chop liver into small pieces – pieces should be size of ground beef pieces
*** tip– if you don’t like touching raw liver, freeze the liver then while frozen slice it & chop it
– heat oil in skillet over medium heat
– add beef & chopped liver to the pan and cook until browned through
– add spices/ seasonings 
– chop onion and add to the pan – cook for 2-3 minutes
– stir in pumpkin and broth
– cook until all broth has cooked off
Strawberry Spinach Guacamole 
Time: 5 minutes
Serves: 2
– 1 ripe avocado 
– 1/3 cup chopped red onion
– 1/3 cup finely chopped baby spinach
– 1/4 cup finely chopped cilantro
– 3 large strawberries – diced small
– juice of 1 lime
– 1/4 t sea salt
– mash avocado in a medium bowl
– stir in all remaining ingredients 
– dollop on top of a taco salad or enjoy with plantain chips
** This recipe is shared on this week’s AIP Recipe RoundUp on Phoenix Helix



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