Reintroducing the Taco

If there’s one thing that I’ve been craving while being on my elimination diet (besides donuts, duh) it’s TACOS. I tried reintroducing corn three weeks ago and that unfortunately did not pass the test. I broke out in eczema patches….SOB. I mean a food sensitivity doesn’t mean I can’t eat corn (chips, tortillas, on the cob, popcorn, etc.), it just means that when I eat corn products, I’m accepting the itchiness that comes with it.

Luckily for me, I found some AIP products that will still kind of taste like a normal taco, I just won’t suffer with itches from them.

Siete Foods

Meet the people behind Siete : After one of their own (Veronica) was diagnosed with a bunch of health issues, the Garza family rallied together and began finding ways to create anti-inflammatory and grain free foods she can enjoy. Then BOOM, grain free tortillas were born. Veronica’s a Grandma even gave her stamp of approval and mentioned they tasted better than the ones she had been making for years. How amazing  right ? Made with almond flour (paleo) or cassava/coconut flour (for AIP peeps like me), Siete tortillas are healthy and tasty AF.

Here’s a recipe I came up with myself (shocking again, I know) and made with all of my favorite AIP items. I even added a sunny side up egg since I’m trying to reintroduce them back into the food flow:

The RE (introduced)-(t)ACO

  • 2 of Siete’s Cassava flour tortillas (or Almond Flour if you aren’t AIP)
  • 1-2 lime wedges
  • Sea salt
  • 4-5 oz of Protein of choice; mine was organic chicken breast
  • 1/2 of an organic avocado
  • A few leaves of cilantro
  • 1 tbsp of red onions
  • 1 tbsp of fat. mine was leftover bacon fat
  • 1 spoonful of Artisana Organics Tahini (not AIP but one of my safe foods)
  • Greens of your choice, mine was arugula and kale
  • 1 cage free egg (if you’re reintroducing eggs back in or not AIP)
  1. In a saucepan over medium high heat, add the fat until it is dissolved, then add the protein. My chicken took about 8-10 minutes to cook thru.
  2. While the protein is cooking, start to cut or dice your prep items: red onions, greens, avocado, lime wedges, and cilantro (finely chop up).
  3. Once all cut up, add the greens, avocado, cilantro, and onions into a bowl. Then squeeze the lime wedges on top and mix together.
  4. If you like a crispy tortilla, throw yours in the oven for a few minutes (400 degrees at 2 minutes) or crisp up on the stove top.
  5. By now, the chicken should be done. Transfer to a cutting board and slice/shred. Once finished, add into mixing bowl with rest of toppings.
  6. Crack and egg into the same (warm) skillet, I decided on a fried egg.
  7. Time to plate! Put the warm tortilla on a plate,  spread the tbsp of tahini in the middle (to act as glue for the rest of the items); then begin to add the mixture of greens/chicken on top.
  8. Add a sprinkle or grind of sea salt on top of the mixture.
  9. Once the fried egg is thoroughly cooked, add on top of the mixture and finish with another sprinkle/grind of sea salt.

Then my favorite part……Mangia!

One thought on “Reintroducing the Taco

  1. Pingback: Finding the Tropics in the Midwest | ONE FULL PLATE

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