These healthy and flavorful tacos will spice up any Taco Tuesday! Tacos are so simple to make, yet versatile enough to serve up multiple days a week. We like to do typical tacos one night, and save the leftovers to serve over a bed of fluffy rice another night. Two meals in one!
Really, anything tastes good on a taco, so feel free to add whatever veggies you like to the roasting pan, and pile on or leave off toppings of your preference. Extra veggies can be added in place of meat, and cheese can be left off if you are embracing a dairy free lifestyle.
Here is my go-to taco seasoning mix, which can also be used to season chicken or vegetables if you're looking for a savory and spicy taste. This batch can be doubled and jarred to keep on hand in your cabinet.
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons sea salt
1 teaspoon cracked black pepper
cayenne pepper to taste (start small & increase for mucho spiciness)
2 pounds ground beef
1/2 head purple cauliflower (regular works fine too)
Brown rice, cooked (double serving)
1 can fire roasted diced tomatoes
Sea salt & cracked black pepper
Smashed avocado with sea salt
1. Prepare brown rice to package directions. This typically takes about 50 minutes, so 20 minutes into this step I will start the next.
2. Preheat oven to 425 degrees. Drizzle cauliflower (and any other veggies for roasting) with avocado oil and sprinkle with sea salt and black pepper. Roast for 20-25mins.
3. Brown ground beef in skillet. While beef is browning chop and prepare other toppings. When browned,drain any grease and combine seasoning mix with 3/4 cup water. Pour into skillet and simmer covered on low 5 minutes.
4. Combine diced tomatoes with cooked rice. Add salt, cilantro, and cracked pepper to taste.
5.Assemble tacos and enjoy!
As always, be sure to follow these guidelines when choosing ingredients to keep this recipe clean!