I mentioned that I am going to building my own tabletop. Honestly? I haven’t even started yet. The wood is just sitting in a pile in my garage. I got sidetracked by Netflix binge watching. I re-watched the entire Dexter series. No, not in one day or even a week, but way too darn fast, that’s for sure. Once I start something I just have to get through it and fast. At least it shows commitment. And definitely my lack of ability to multitask. What can I say? I’m just an all-or-nothing personality. Oh and I still cried just as much in the series finale as I did the first time. That’s a lot of tears for a television show. If you watched Dexter, maybe you know what I mean.
The good news is, now that my latest cycle of binge-watching is over, I can finally build my DIY tabletop! I’m super excited!
Onto a completely different but much more relevant topic, I have been majorly craving tacos lately. Usually, now that my diet is grain-free and focused on real food, when I get serious craving for something it’s just a sweet potato with butter (YUM) or some sort of creamy ‘pasta’ dish. But, no. All i want is a taco, and not a taco salad. A. Real. Taco.
Really, making tacos without allergens doesn’t require much change from the taco nights my parents would prepare when I was growing up. The meat and toppings can stay pretty much the same, give or take a few things. We always ate our tacos with sour cream and cheese, but with mashed avocado or guacamole instead you don’t even miss them. The only item to consider is the shell. You can’t have a taco without a shell. I’ve always been a soft shell taco fan personally. To achieve a simple, real-food shell replacement that leaves me satisfied, I use acorn squash. Acorn squash is so versatile, because the flavor isn’t sweet like other winter squash or yams. It will take on much of the flavor of what is chosen to accompany it.
Without the typical grain-laden rice or bean dishes that accompany a taco dinner, acorn squash tacos provide a dense, filling meal.
- 2 acorn squash
- 1 Tablespoon Coconut oil
- ½ red onion (diced)
- ½ jalapeno (diced)
- ½ red bell pepper (diced)
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ⅛ tsp cayenne
- 2 tbsp tomato paste
- Salt and pepper to taste
- 1 tsp cilantro
- Lime juice
- Black Olives
- Mashed avocado or guacamole
- Salsa of choice (or pico de gallo)
- Preheat oven to 400.
- Slice each acorn squash in half and remove the seeds, Place flat side down on a lined baking sheet and bake until soft and fork-tender all the way through (about 30 minutes).
- In a pan over medium-high heat, melt the coconut oil. Toss the onion, bell pepper and jalapeno in the pan and cook 3-5 minutes.
- Add the ground beef to the pan and begin to brown. Season the meat with the spices.
- Once the meat is browned, stir in 2 tablespoons of tomato paste and remove from the heat. Season to salt and pepper to taste, and finish with cilantro a few squirts of fresh lime juice.
- Scoop ¼ of the meat mixture into each acorn squash half. Top with lettuce, black olives, guacamole and salsa.
- Garnish with cilantro and enjoy!