Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw

Living gluten free you can sometimes feel like you are missing out. On the days when I want to feel like I am indulging, I make tacos. There is something so satisfying about a crunchy taco shell filled to the brim with all my favorite Mexican toppings. Yum! If you want to kick it up a notch, make your own taco shells. Fill a skillet 1/4 inch with oil. Get the oil hot. Take store bought corn tortillas and hold in the shape of a taco in the oil with a pair of tongs. Keep one side in the oil until taco gets super crispy, then turn and do the other side. Let drain on a paper towel and fill with toppings. You will never go back to buying the pre-made taco shells!

I came up with this recipe for turnip slaw this summer when we received turnips in our CSA. I had never cooked with them before, but this recipe soon became our favorite way to enjoy them. It actually tastes amazing on fish tacos as well. This Tomatillo Guacamole might just be the best Guacamole ever! The flavor of the blackened Tomatillos mixed with the cool avocado is just amazing. You could also add some heat to it by adding chopped jalapeno or habanero.

This recipe is also dairy free. It took me a while to realize that you don’t need dairy to make yummy Mexican food. I used to be all about the cheese and sour cream. But with all the amazing flavors in this recipe, you won’t even miss the dairy!

Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw

Shredded Beef Tacos with Tomatillo Guacamole and Cilantro Lime Turnip Slaw

Shredded Beef

Beef Roast (Flank Steak, Pot Roast whatever is the cheapest cut of meat at the time)

1 (28 oz) can of Muir Glen Fire Roasted Diced Tomatoes

1 (4 oz) can of Green Chilies

1/2 cup of chopped red onion

3 cloves of minced garlic

2 Tbsp of cumin

Dash of cinnamon

Salt

Pepper

Place Beef in crockpot. Sprinkle salt, pepper, cumin and cinnamon (cinnamon is the secret ingredient) over beef. Sprinkle onion and garlic over beef. Pour cans of tomatoes and green chilies over the beef. Cook on high for 6 hours. Pull beef out and shred with forks. Return beef to crockpot and cook for two more hours.

Tomatillo Guacamole

4 tomatillos (large)

1 avocado

1/4 cup red onion

Juice of 1 lime

1/4 cup of cilantro

1 head of garlic

Salt

Pepper

Cut off 1/4 inch of garlic head, drizzle with olive oil, wrap in foil and roast in 400 degree oven for 30 minutes or until soft. Squeeze cloves of garlic (after cooled) out of the skin then chop and mash into a paste. Place tomatillos under the broiler until blackened. Place tomatillos and garlic in the food processor with the rest of the ingredients and blend until combined.

Cilantro Lime Turnip Slaw

4 Large Turnips cut into matchsticks (you can substitute 1-2 cups of shredded cabbage)

1/4 cup chopped cilantro

1/4 cup chopped red onion

Juice of 1 lime

2 Tbsp honey

2 Tbsp white wine vinegar

4Tbsp olive oil

Salt

Pepper

Mix all ingredients together and top tacos with slaw salad.

Place beef into your favorite taco shells and top with tomatillo guacamole and cilantro lime turnip slaw. Enjoy!


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