Hey guys! Hard to believe it’s officially Summer, although up here in New England, it has surely felt a lot like summer while it’s been spring. I’ve been doing a lot of thought and invention lately, as I have been on modified bed rest the past few weeks. All is well, just trying to keep this baby cookin’ for as long as possible! We can’t wait to meet the final addition to our family!
I have been able to cook in little spurts so long as I sit down and put my feet up. These paleo chorizo tacos were actually made a few weeks ago, but of course it has taken me THIS long to actually put the post up. But here we are! These tacos can be made to be keto, paleo, gluten-free, or just feel free to substitute the tortillas for regular flour tortillas if that suits your lifestyle.
I really would love to start some new sections on my blog including travel and DIY. DIY is something that I absolutely love to do and also something that everyone asks me about and how I do particular projects in our home. It would probably include house renovations, simple home decor, fun kids crafts, birthday party ideas, etc. If that sounds like something you are interested in, please post a comment and let me know! I know it’s a little off-course of what I normally do here, but what fun is JUST food all of the time?
As far as traveling goes, it is something that I would love to do more of with my family. Who doesn’t want to explore the world? We live on such a small, small section of it.. there is so much to do and to see. If seeing our future traveling adventures sounds like something that you’d be interested in, please please let me know, again, in the comments below!
OK, OK, let’s get to the tacos! These are SUPER easy to make. With prep and cooking, they should take you about 30 minutes to whip up. Also, if you use a mild chorizo, your kids may even love these as well. I made up a taco for my nearly 8 year old and he was super resistant to trying it, but once he did, he devoured it. Of course, he added a mass amount of sour cream.. but hey, whatever works. Whenever I see them trying and eating my food, it makes me happy. When they tell me I am the best cook in the world, it’s just SO good.
I used almond flour based Siete wraps for this recipe, but you can also use the 365 Almond Tortillas. I believe they have 4 net carbs each and are a good price point. Siete takes the cake for me for texture and flavor, but the new 365 tortillas are such a close second.
**If you are keto, feel free to substitute salsa and omit sweet potatoes**
Paleo Chorizo & Sweet Potato Tacos
Equipment
- Cast iron pan (optional)
Ingredients
- 1 package Siete Almond Flour Tortillas
- 1.5 lbs chorizo I use Whole Foods
For the Sweet Potato Hash
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp sea salt to taste
For the Pineapple Salsa
- 1 pineapple diced
- 1/2 red pepper diced
- 1 small red onion minced
- 2 tbsp cilantro chopped
- 2 limes juiced
- 1/2 tsp sea salt to taste
For the Lime Crema
- 1/2 cup sour cream can substitute with dairy-free
- 2 limes juiced
- 1/2 tsp lime zest
- 1/4 tsp sea salt
Instructions
For the Pineapple Salsa
- Slice peel off of pineapple and remove fruit from core.
- Dice pineapple into small squares and transfer to a medium bowl.
- Add diced red pepper, minced onion, chopped cilantro, lime juice, and salt to the bowl and combine. Cover and refrigerate until meal time.
For the Lime Crema
- In a small bowl, whisk together sour cream, lime juice, lime zest, and sea salt. Cover and refrigerate until meal time.
For the Tacos
- Heat a cast iron skillet to medium-high heat. Add olive oil once heated.
- Remove chorizo from casing and put into prepared and pre-heated cast iron pan. Break up chorizo with your spatula and cook almost as you would ground hamburger.
- When chorizo is cooked through, transfer to a bowl and then heat your Siete Tortillas in the same cast iron skillet. Be sure to scrape out the chorizo bits first.
- Transfer your tortillas to a tortilla warmer and then assemble tacos!
Nutrition
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