Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

As my September Whole 30 experience winds down I am feeling fabulous, and although I have not weighed myself (per the rules) I know I have dropped some pounds because my pants are literally falling off. Very good things are afoot! In fact, I am so thrilled by these improvements that I created another new Paleo/Whole 30 recipe: Chicken Tacos with Chipotle Lime Cashew Sauce!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

The Tacos: From Scratch or Save Some Time!

I use ground chicken cooked with onions and spices, placed in lettuce wraps and topped with pico de gallo, avocado, and my tasty chipotle lime cashew sauce! That said, I always like to offer an easier version too. So if you want to take almost all the work out of this recipe, feel free to use store bought rotisserie chicken and store bought pico de gallo!

Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

THE CHIPOTLE CASHEW SAUCE:

Eating Whole 30 means no tortillas, which in turn means the toppings have to be creative, flavorful and delicious! This Chipotle Cashew Sauce is super easy to make but does require ‘soaking’ time. To get the cashews soft enough to make a smooth sauce you need to soak them for at least three hours, so allow time for that. Once the cashews have softened you can place them in a food processor (or blender) with lime juice, garlic, water,  chipotle chilis in adobo sauce, a little sea salt and black pepper and give it a whirl! Sixty seconds later you have a spicy sauce for your tacos!  I have noticed one brand of chipotle chilis in adobo sauce that contained sugar, so be sure to read the label if you want to stay Whole 30/Paleo compliant. If you have leftover sauce you can make these sweet potato wedges tomorrow!

Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

The Pico De Gallo:

If you choose to make your own Pico de Gallo but aren’t sure how to handle a hot chili pepper, click! It may just save you from some burning fingers…

The Finished Product:

Flavorful, filling, budget friendly and loaded with protein and healthy fats. And those romaine leaves have plenty of crunch so you won’t mis that tortilla! (much)

The Recipe: Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

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Whole 30/Paleo Chicken Tacos with Chipotle Lime Cashew Sauce

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Chicken tacos served in Romaine lettuce wraps, topped with pico de gallo, avocados and a spicy chipotle lime cashew sauce.

Ingredients

Allow 3 hours soaking time for cashews

The Chipotle Cashew Sauce:

2 cups simmering water

1 cup raw cashews

1 Tablespoon extra virgin olive oil

Sea salt and freshly ground pepper

1 large clove garlic

1 chipotle chili pepper in adobo sauce (two if you like things really spicy!)

1/4 cup freshly squeezed lime juice

1/2 cup water

Pico De Gallo: if making fresh (otherwise use store bought)

  • 2 medium tomatoes, diced
  • ½ of one medium white onion, diced, see how here
  • ¼ of one green bell pepper, diced
  • ½ -1 tsp serrano chilis finely chopped, see how here
  • 2 T fresh cilantro, chopped
  • Juice of half a lime
  • sea salt, to taste

The Tacos:

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1 1/2 pounds ground chicken (I like to use a combination of dark and white meat)

1 teaspoon powdered garlic

1 teaspoon chipotle chili powder

sea salt and freshly ground pepper (to taste)

2 ripe avocados, sliced

8 cilantro sprigs

8 romaine lettuce leaves, rinsed and patted dry

2 limes quartered, for squeezing

Instructions

The Cashew Sauce:

Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours

Place peeled clove of garlic in food processor and process until minced

Strain cashews and discard cooking water

Add soaked cashews, lime juice, water, sea salt, and 1 pepper in adobo sauce (two if you like things really spicy!)

Process for one minute

When dip is the consistency you want, and nice and smooth, stop processing. Taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly. If you need to thin it add a little more olive oil

The Pico de Gallo:

See instructions linked above for handling a hot chili pepper.Combine all ingredients except Serrano chili. Add chili 1/2 teaspoon at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate till serving. (I like 1 1/2 tsp)

The Tacos:

Place a large frying pan on medium heat. Drizzle olive oil into pan. When oil is hot but not smoking add onions and ground chicken to pan.

Use a spatula to break up meat and stir frequently while cooking.

Sprinkle chicken with chili powder, garlic powder, sea salt and pepper.

While meat cooks, slice avocados, prepare lettuce and tear off cilantro springs.

When meat is done (8-10 minutes) fill lettuce wraps with chicken, top with pico de gallo, avocado, chipotle cashew sauce and sprigs of cilantro. Squeeze with a little lime and enjoy!

Courses dinner

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Cheesy Bread with Herbed Butter!

Comfort food comes in many forms. Soft warm bread with melted cheese being one of the the best forms in my humble opinion. This family style Cheesy Bread with Herbed Butter is truly a dreamy side dish!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Cheesy Bread with Herbed Butter!

The Bread:

I chose a soft Belge loaf, but you can choose any artisan style loaf you prefer. Just make sure it’s good quality and super fresh!

What Goes In and On That Beautiful Loaf?

So much goodness! Here is the very simple how to…

Cheesy Bread with Herbed Butter!

Start by slicing the bread and placing cheese in between each slice. Then melt butter, add freshly chopped herbs and drizzle into all the nooks and crannies! Wrap bread in foil, pop in the oven…

Cheesy Bread with Herbed Butter!

…..and 25 minutes later you have a a warm, soft loaf of bread with melted cheese spilling out between the slices. Whenever I serve this bread it is devoured! In fact, this bread disappears so fast you may just want to make two loaves!

Cheesy Bread with Herbed Butter!

Serving Suggestions:

Serve alongside salads, soups (especially my creamy tomato soup), Italian main courses…honestly this bread goes great with everything!

Cheesy Bread with Herbed Butter!

The Recipe: Cheesy Bread with Herbed Butter!

Cheesy Bread with Herbed Butter!

Prep

Cook

Total

Yield 14 slices

An easy, cheesy, bread side dish! If you like to add a little heat, use pepper jack cheese!

Ingredients

1 medium sized artisan loaf, sliced

1 stick butter (1/2 cup), melted

1 medium size garlic clove, peeled and minced or grated with a microplane

2 tablespoons finely chopped parsley (plus more for garnish)

2 Tablespoons chopped basil (plus more for garnish)

10-14 slices jack cheese (it depends on the loaf you choose and how many slices you make)

Instructions

Preheat oven to 350 degrees and place oven rack in center position

Melt butter, add herbs to butter and whisk

Slice bread (fairly thickly), place a slice of cheese in between each slice of bread

Drizzle with herbed butter, separating bread slices so butter really gets in there!

Wrap in foil and bake for 25 minutes

Remove from oven, garnish with extra herbs and serve!

Courses Side Dish

Cuisine Italian

 

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Asian Style Ribs with Ginger-Orange Glaze

Prepare for your mouth to water because these Asian Style Ribs with Ginger-Orange Glaze are fall off the bone good! And they are Paleo and made in the crock pot, what could be better?
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Paleo/Crock Pot Asian Style Ribs with Ginger Orange Glaze

The Big Book of Paleo Slow Cooking!

This recipe comes to you from The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts by Natalie Perry. This book is a must have in my humble opinion: 200 gorgeous Paleo recipes all made in the crock pot for easy, convenient meals the whole family will love. The Big Book of Paleo Slow Cooking includes recipes for appetizers, soups and chilis, chicken, turkey, beef, pork, lamb, fish/seafood, vegetable sides, even sweets and desserts! But that’s not all:
139 recipes are Whole 30 compliant or easily adapted to be so. Woot!
176 are nut free or easily adaptable
167 recipes are egg-free
36 recipes are AIP-compliant (Auto-Immune Paleo) or easily adaptable

Now, Let’s Get To The Ribs!

Brushed with an Asian inspired marinade, then cooked in the crock pot until tender the meat on these delectable ribs literally falls off the bone. But we aren’t done yet, because we still need to talk about the that glaze…

Paleo/ Crock Pot Asian Style Ribs with Ginger Orange Glaze

The Glaze:

Tangy, deliciously sticky, and addictive this glaze is the perfect finish to these tender ribs. Are you drooling yet? The fact that this recipe is Paleo and made in the crock pot is just a big bonus! I know, I know, you want the recipe. I won’t make you wait any longer.

Asian Style Ribs with Ginger-Orange Glaze

The Recipe: Asian Style Ribs with Ginger-Orange Glaze

What you need: you will need a crock pot and an asian chili sauce called Sambal Oelek, if you can’t find it in the Asian aisle of your grocery store you can find it here.And be sure to check out  The Big Book of Paleo Slow Cooking on Amazon!

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The Recipe: Asian Style Ribs with Ginger Orange Glaze

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Ribs, who doesn't love them? Especially when made in the crock pot so the meat is so tender it falls off the bone. And this glaze! So tangy and delicious it's addictive. This recipe is Paleo, but with a small tweak can be made Whole 30, just skip the honey! 

Ingredients

1 full rack of spare or back ribs

1 Tablespoon (18g) sea salt

1/2 cup (80 ml) coconut aminos

4 Tablespoons honey, divided (80g) skip if doing Whole 30

1 1/2 teaspoons sesame oil (7.5 ml)

1 1/2 teaspoons sambal oelek or other Asian chili garlic paste

1 1/2 teaspoon fish sauce

2" (5cm) knob of fresh ginger, grated and divided

1 Orange

1 Tablespoon (15ml) rice vinegar

Pinch red pepper flakes

Instructions

  1. Place ribs on a rimmed baking sheet or large platter
  2. Combine salt, coconut aminos, 1 Tablsepoon (20g) honey, sesame oil, chili paste, fish sauce, and half the grated ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of rack. Let sit for 30 minutes.
  3. Transfer the ribs and marinade into a 6 quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup water (60ml) of water to bottom of cooker, and cook on low for 5-6 hours, until the meat is tender and shreds easily.
  4. Remove ribs for slow cooker and place on rimmed cookie sheet. Preheat the broiler.
  5. Pour on cup (235ml) of cooking juices from slow cooker into a small skillet. Add 1/2 teaspoon of orange zest and the juice form the orange to the skillet. Add the other half of the ginger, 3 Tablespoons (60g) of honey, the rice vinegar, and red pepper flakes to the skillet as well.Heat to boiling and let it bubble for 6-8 minutes, until glaze has thickened slightly and begins to look syrupy and coat a spoon.
  6. Brush some glaze over the ribs and broil them for 2-3 minutes, until bubbly. Brush another layer of glaze over them and return to broiler until bubbly.
  7. Serve the ribs with the rest of the glaze!

 

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Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce

No matter what protein you are serving, these Paleo/Whole 30 Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce are the perfect accompaniment! They are also pretty dang great all by themselves, or served for breakfast with a poached egg!
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Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

Paleo and Whole 30 Versions:

When I make these crispy veggies my husband and I gobble them up! They are just so good. To make them Paleo, I double the sweet potatoes and leave out the white potato. When I make them Whole 30 compliant I use sweet and white potato. Both versions also include “zoodles” which are spiralized zucchini noodles. No matter which version you choose, these crispy veggies are phenomenal!

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

How Do I Spiralize?

I used to use a hand crank spiralizer, which is fine and very budget friendly. But to be honest it’s pretty hard to work with sweet potatoes on the plastic version. You have to use a blade with bigger holes because the small just won’t work, and your biceps get a good work out even with the bigger blade. So I recently invested in the attachment for the Kitchen Aid mixer and it’s a dream tool! You can just walk away and let the machine do the work!

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

How to Get Them Crispy:

To get the veggies crispy I cook them like you would cook hash browns. I place them in a hot pan with olive oil or ghee and let them sit as long as I can, until one side is crispy and browned. Then I turn them over, trying my hardest just to leave them be (the flipping too much struggle is real!). Once the second side is crispy I remove them from heat and serve with chipotle cashew dip!

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

The Chipotle Cashew Dip:

This Chipotle Cashew Dip is super easy to make but does require ‘soaking’ time. To get the cashews soft enough to make a smooth dip you need to soak them for at least three hours, so allow time for that. Once the cashews have softened you can place them in a food processor (or blender) with lime juice, garlic, water,  chipotle chilis in adobo sauce, a little sea salt and black pepper and give it a whirl! Sixty seconds later you have a spicy dip for your veggies!  I have noticed one brand of chipotle chilis in adobo sauce that contained sugar, so be sure to read the label if you want to stay Whole 30/Paleo compliant. If you have leftover dip you can make these sweet potato wedges tomorrow!

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

Rejoice! A Healthy Side Dish That Feels Like A Treat

These veggies, look, taste and feel like a treat even though they are packed with nutrients, low carb, dairy, grain and gluten free! They have quickly become my favorite side dish ‘go to’ for all those reasons, but mostly because they are delicious! I hope you enjoy them as much as we do.

Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce! Paleo/Whole 30

The Recipe: Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce

Tips and what you will need:  Be sure to use med-high heat to get those veggies crispy. You will need a spiralizer, or  the attachment for the Kitchen Aid mixer  (I highly recommend investing in the attachment if you think you might use it a lot, or use it for sweet potatoes. To blend dip you will either need a good quality blender or food processor. You will need chipotle chilis in adobo sauce which can usually be found at the grocery store or you can have them delivered to your door.

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Crispy Spiralized Vegetables with Chipotle Lime Cashew Dipping Sauce

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Yield 2-3

A delicious vegetable side dish with Paleo and Whole 30 Versions! Be sure to spiralize the veggies on the smallest setting. If you are using a hand crank spiralizer then do all the veggies on the second to smallest setting or it will be too difficult with the sweet potatoes.The potatoes take longer to cook than the zucchini, so cook them for 4-5 minutes before adding zucchini to pan.

Ingredients

Allow 3 hours soaking time for cashews

The Dipping Sauce:

2 cups simmering water

1 cup raw cashews

1 Tablespoon extra virgin olive oil

Sea salt and freshly ground pepper

1 large clove garlic

1 chipotle chili pepper in adobo sauce (two if you like things really spicy!)

1/4 cup freshly squeezed lime juice

1/2 cup water

For the Veggies: Paleo and Whole 30 Version

1 sweet potato peeled with spiralized  on smallest blade(paleo peeps: use two sweet potatoes and omit the Yukon gold potato)

1 Yukon Gold potato, spiralized with smallest blade (no need to peel Yukon gold!)

1 large zucchini, spiralized with smallest blade

2-3 tablespoons olive oil or ghee

sea salt and pepper to taste

2 tablespoons chives for garnish

Instructions

  1. Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
  2. Place peeled clove of garlic in food processor and process until minced
  3. Strain cashews and discard cooking water
  4. Add soaked cashews, lime juice, water, sea salt, and 1 pepper in adobo sauce (two if you like things really spicy!) 
  5. Process for one minute
  6. When dip is the consistency you want, and nice and smooth, stop processing. Taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly. If you need to thin it add a little more olive oil
  7. The Veggies:
  8. Spiralize the Yukon gold potato (if using) and place into folded paper towels. Squeeze out liquid, set aside
  9. Spiralize sweet potato and zucchini (squeeze liquid out of zucchini as well keeping zucchini separate)
  10. Place a large pan on high heat and add olive oil or ghee so bottom of pan is generously covered
  11. add potatoes to pan, pressing them into the pan firmly with a spatula, sprinkle generously with sea salt and pepper, cook for several minutes (4-5 before adding zucchini to pan)
  12. place zucchini on top, press and season again
  13. let cook, undisturbed until first side is browned and crunchy (8-10 minutes)
  14. Gently turn to second side, adding more oil or ghee to pan and turning down heat if necessary
  15. Cook second side until crispy and browned
  16. Remove from heat, garnish with chives and serve with dip!

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Peach, Plum and Cherry Salad with White Balsamic Vinaigrette!

I am sneaking one last summer salad in before stone fruits are off the shelves, and boy is it a goodie! Peach, Plum and Cherry Salad with White Balsamic Vinaigrette!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

Let’s Chat About Stone Fruit:

‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and of course, salads!

Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

The Salad:

This gorgeous salad starts with a bed of greens and is topped with plums, peaches, cherries, feta, caramelized nuts and just a hint mint. Talk about a fresh, healthful, summer bounty!

Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

The Caramelized Pecans:

You can buy caramelized nuts at the store or learn to make your own.

The Dressing:

We finish this colorful salad with a simple white balsamic vinaigrette: heart healthy olive oil, whisked with white balsamic vinegar, a touch of honey, sea salt and ground pepper. So easy and take two minutes to make.

Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

The Recipe: Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

Tips and what you will need: you will need a good quality white balsamic. Many grocery stores carry white balsamic, but you can also have it delivered to your door.  If you prefer not to pit the cherries by hand you can use this handy cherry pitter! This recipe is gluten and grain free.

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Peach, Plum and Cherry Salad with With White Balsamic Vinaigrette!

Prep

Total

Yield 4-6 servings

A beautiful, fresh summer salad made with stone fruits!

Ingredients

The Dressing:

1/3 cup extra virgin olive oil

3 Tablespoons white balsamic vinegar

2 teaspoons honey

sea salt, freshly ground pepper

The Salad:

5 ounces of your favorite greens (I used a baby green mix with pea shoots)

1/4 cup mint leaves, chopped

2 ripe peaches, sliced

2 plums (your favorite variety), sliced

1/2 cup cherries, cut in half and pitted

1/3 cup feta cheese

handful caramelized pecans or walnuts

Instructions

Make dressing:

Whisk olive oil, white balsamic vinegar and honey together. Add a pinch or two of sea salt and a few turns freshly ground black pepper. Whisk again.

The Salad:

Either use a cherry pitting tool or cut cherries in half, twist each half in opposite directions and remove pits by hand. Slice peaches and plums, set aside. Place greens and mint on a platter, top with stone fruits, nuts and cheese, toss.

Dress lightly and toss. Add sea salt and pepper if desired. Serve!

Courses Salad

 

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50+ Taco, Tostada and Fajita Recipes!

Who doesn’t love tacos…or any variation thereof: tostadas, fajitas, even taco salads and/or bowls? As long as it resembles and tastes like a taco, it’s all more than good! So here is a collection of 50+ Taco, Tostada and Fajita Recipes for your viewing (and eating) pleasure!

50+ Taco, Tostada and Fajita Recipes!

Beef:

Whether you prefer ground beef, skirt steak, brisket or filet mignon, I’ve got you covered!

50+ Taco, Tostada and Fajita Recipes!

Grilled Skirt Steak Tacos with Lime Crema (pictured) from Our Salty Kitchen
Beef Brisket Tacos from Jessi’s Kitchen
Grass Fed Beef Tacos from Recipes to Nourish
Steak Tacos with Mango Salsa from Garden Kitchen
Carne Asada Tacos from Pinch and Swirl
American Style Ground Beef Tacos from Our Salty Kitchen

Pork:

Carnitas, one of my favorite ways to enjoy Mexican Food!

50+ Taco, Tostada and Fajita Recipes!

Pulled Pork Tacos (pictured) from Imagelicious
Pulled Pork Tacos Made in The Crock Pot or Instant Pot from The Organic Kitchen
Chorizo Style Pulled Pork Con Pimientos Del Piquillo from The BBQ Bastard
Crock Pot Polynesian Pulled Pork Tacos from This Vivacious Life
Mexican Chicken Tinga from Bacon is Magic
Pulled Pork Tacos AKA Carnitas from Home and Plate
Korean Pulled Pork Tacos with Creamy Sriracha Slaw from Mary Ellen’s Cooking Creations

Chicken and Duck:

Instant Pot, slow cooker, rotisserie, oven baked…it’s all here!

50+ Taco, Tostada and Fajita Recipes!

Easy Skillet Chicken Fajitas (pictured) from Save Room for Dessert
Ras el Hanout Chicken and Pineapple Fajitas with Pico de Gallo from The Spice Train
Slow Cooker Hawiian Chicken Tacos with Pineapple Orange Salsa from The Must Have Mom
Oven Baked Chicken Fajitas from Make Ahead Meal Mom
Salsa Verde Chicken Fajitas from Erica Julson
Duck Tacos with Spicy Orange Cherry Salsa from Easy Cooking with Molly
Crispy Lemongrass Chicken Tacos from Pups with Chopsticks

Seafood:

Shrimp, halibut, salmon…grilled, seared, or beer battered!

50+ Taco, Tostada and Fajita Recipes!

Fresh Halibut and Salmon Tacos (pictured) from The Organic Kitchen
Steak and Shrimp Fajitas with All The Fixings from The Organic Kitchen
Fish Tacos with Avocado Mango Salsa and Avocado Cream from Calm Eats
Shrimp Tacos with Lime Crema from Taste Abounds
Seared Salmon Tacos with Asparagus Scallion Salsa from Prepare & Nourish
15 Minute Fish Tacos with Chimichurri Sauce from I’m a Honey Bee
Easy 20 Minute Fish Tacos from Pass Me Some Tasty
Lobster Tacos from Caroline’s Cooking
Beer Battered Fish Tacos from Krumpli
How to Make Healthy Blue Corn  Fish Tacos at Home from Compass and Fork

Vegetarian/Vegan:

I can’t forget my vegetarian and vegan friends! Here are some fabulous choices for the non-carnivore!

50+ Taco, Tostada and Fajita Recipes!

Guajillo Sweet Potato Tacos (pictured) from Jessi’s Kitchen
Butternut Squash Tostadas with all The Fixings from The Organic Kitchen
Fresh Corn and Black Bean Tacos from The Organic Kitchen
Halloumi Tacos with Red Cabbage Slaw from The Cook Report
Healthy Orange Cocoa Black Bean Tacos from Recipes to Nourish
Chickpea Cauliflower Tacos with Lime Crema from a Side of Sweet
Quick Seven Layer Vegan Tacos from Where You Get Your Protein
Five Minute Easy Vegan Tacos from Happy Kitchen Rocks
Super Easy Baked Breakfast Tostadas from The Life Jolie
Vegan Tostada Filled to the Top from Healing Tomato
Quinoa and Black Bean Tacos from Raia’s Recipes

Salads and Bowls:

For those that prefer their south of the border fare in a salad or bowl, here are some tortilla free options!

50+ Taco, Tostada and Fajita Recipes!

Vegan Mexican Rice Bowl (pictured) From The Stingy Vegan
Sweet Potato Taco Bowl from My Kitchen Love
Quinoa Taco Salad from The Live-In Kitchen
Quinoa Fajita Bowls with Meal Prep Options from Healing Tomato
Chilaquiles with Black Beans and Eggs from Venturists
Mexican Grilled Chipotle Salad in Tortilla Bowls from Veggie Desserts
Quinoa Taco Salad from The Live In Kitchen

Low Carb/Paleo/Grain Free/Whole 30

And last but not least some choices for my carb watchers!

50+ Taco, Tostada and Fajita Recipes!

Healthy Taco Salad: Low Carb Gluten Free (pictured) from Wholesome Yum
Sweet Potato Tacos on Herbed Grain Free Tortillas
Whole 30 Pulled Pork Tacos on Butternut Squash ‘Tortillas’ from The Organic Kitchen
Jicama Taco Party from The Organic Kitchen
Whole 30 Chicken Fajitas from The Clean Eating Couple
Paleo/Instant Pot Chicken Tacos from Calm Eats
Chicken Fajita Bowls from Jessi’s Kitchen
My Big Fat Greek Low Carb Chicken Tacos from Say Grace
Paleo Cajun Fish Tacos from Prepare & Nourish
Chipotle Shrimp Jicama Tacos with Mango Salsa and Avocado Crema from I’m Bored, Let’s Go

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Moroccan Chicken and Cauliflower Rice Platter!

When I used to teach cooking classes, I taught a Moroccan Chicken class that was hugely popular. And why wouldn’t it be? Moroccan food is visually stunning, incredibly flavorful and generally speaking, very healthy. This Moroccan Chicken and Cauliflower Rice Platter is no exception!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Keeping it Simple:

To make this chicken dish, I simply brush the chicken lightly with olive oil, season with a traditional Moroccan spice blend called  ‘ras el hanout’, garlic, sea salt and black pepper and then roast in the oven. Yes, it’s that simple. While the chicken cooks I prepare and make the cauliflower rice.

THE CAULIFLOWER “RICE”

Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a knife, that said many stores sell cauliflower rice already prepared now. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised.  I find the store bought cauliflower rice is just as good as doing it yourself. I sauté the cauliflower rice in olive oil and add sweet shallots and zucchini, making the perfect, healthy bed for this amazing roasted chicken.

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Feed a Crowd!

One of the best parts about this recipe is that it’s super easy to feed a crowd. You can literally place as much chicken as will fit on a pan and roast it all at once, then serve. Guests are happy because it tastes fantastic and you are happy because there is very little clean up and no having to tend to the chicken!

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

The Recipe: Moroccan Chicken and Cauliflower Rice Platter

Serving suggestions and what you’ll need: if you need a side salad for this dish I recommend my Greens with Asian Pears Salad. You will need the Middle Eastern Spice blend “Ras el Hanout” , if your grocery store doesn’t carry it, you can have it delivered to your door. Many grocery stores carry pre-made cauliflower rice, but you can also make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a good knife! You can also make this recipe in a grill pan.

1 vote

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Moroccan Chicken and Cauliflower Rice Platter!

Prep

Cook

Total

Yield 4 helpings

A simple and delicious take on a traditional moroccan meal. Paleo/Whole 30 compliant.

Ingredients

The Chicken:

4 large chicken thighs, bone in skin on

8 chicken wings

ras el hanout

sea salt

freshly ground black pepper

garlic powder

3 tablespoons olive oil (give or take)

The Cauliflower Rice:

4 medium size shallots, peeled and sliced

1 zucchini, thinly sliced and cut in half (forming half moons)

6 Cups cauliflower rice (make your own or buy store bought

sea salt and freshly ground pepper

1 tablespoon chives chopped, for garnish

1 lime, quartered

Instructions

I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

Preheat oven to 450 degrees and move oven rack to center position. Place parchment paper on cookie sheet and set aside.

Lightly brush all sides of chicken with olive oil, then generously sprinkle with ras el hanout, garlic powder, sea salt and freshly ground black pepper

Place chicken in a single layer on parchment covered cookie sheet and place in oven

bake for 25-30 minutes or until chicken is done

While chicken cooks start cauliflower rice:

Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.

Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-6 minutes. Season with salt and pepper to taste

To Plate:

Place cauliflower rice on platter, top with chicken, garnish with chives and limes

Courses Dinner

Cuisine Moroccan

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Simple Marinara and Goat Cheese Appetizer

You know what I LOVE? Simplicity. Less is more as they say, and in the case of this Simple Marinara and Goat Cheese Appetizer that is definitely true!
(This recipe is brought to you by Boulart, makers of fine artisan breads)

Simple Marinara and Goat Cheese Appetizer

The Bread:

Obviously, when it comes to recipes with bread as the star of the show, you need to start by choosing an exceptional loaf. For this recipe I use a beautiful Ciabatta Baguette from Boulart. Boulart makes fresh, delicious artisan breads with no preservatives, no additives and no added sugar, embracing the notion of ‘less is more’. Boulart is certified organic, vegan and NO GMO… Be still my heart! I always try to support companies that are a good fit with The Organic Kitchen ideals and Boulart goes above and beyond! If you would like to support Boulart as well you can take a look at the beautiful variety of breads they offer and find out where to buy near you. By the way, the video showing how they make their beautiful bread is pretty fascinating!

 

Four Ingredients Total!

Yup. That is it. Great quality ingredients + simplicity = a very happy cook…and happy taste buds! Creamy goat cheese baked in marinara, spread on a beautiful baguette and garnished with fresh, fragrant basil. Italians do it right I tell ya!

Goat Cheese and Marinara Appetizer

Spread the Love:

All that flavorful goodness is heaven when spread on warm bread, fresh from of the oven. Or, if you prefer, you can toast your baguette under the broiler so it has a bit of a crunch!

Simple Goat Cheese and Marinara Appetizer

Either way, you’re going to love this easy appetizer.

Simple Goat Cheese and Marinara Appetizer

The Recipe: Goat Cheese and Marinara Appetizer

8 votes

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Simple Goat Cheese and Marinara Appetizer

Prep

Total

Yield 2-4

A super simple appetizer!

 

Ingredients

1 baguette, sliced and warmed (either baked or toasted under broiler)

6 oz goat cheese

1 cup marinara sauce

6 basil leaves

Instructions

Preheat oven to 350 degrees and place rack in center of oven

If you want your bread warm you can either wrap in foil and place in oven, or place under broiler for a few minutes to toast

Pour a half cup of marinara sauce into each of two ramakins or small baking dishes

Add 3 oz goat cheese to center of baking dish

Place in the oven and bake until sauce and cheese are warm

While cheese is baking, chop basil leaves

When marinara and cheese are done, garnish with basil and spread on bread

Courses appetizer

Cuisine Italian

Follow Boulart on Social Media!

For recipe inspiration from Boulart follow on Instagram and Twitter!

Goat Cheese and Marinara Appetizer

 

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Stove Top Skillet Lasagna!

The dog days of summer are almost over. With the kids going back to school, life is going to get a little more hectic. One way to make back to school a little less stressful is to plan easy meals that require very little clean up, like this Stove Top Skillet Lasagna from Sun Basket meal delivery. Made in one pan, no tuning on an oven required!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)  

Stove Top Skillet Lasagna

WHY I USE SUN BASKET: FRESH, ORGANIC, NO-GMO, CONVENIENT!

Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door, saving you time and money! Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef. Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!

GET THREE MEALS FREE!

Yes my followers can get Get $35 off Sun Basket meals! And who wouldn’t want three free meals when they are as delicious as this skillet lasagna? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. And if you’re cooking for a crowd getGet 50% off Family Meals from Sun Basket! Fresh organic and non-GMO ingredients and kid-friendly recipes delivered!

3 Free Meals - Sun Basket

Let’s Talk About This Recipe!

Loaded with ground beef and pork, this hearty lasagna requires no oven or extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to “bake” on the cooktop. Full bellies, easy clean up, and everyone is happy!

Stove Top Skillet Lasagna

 

The Recipe: Stove Top Skillet Lasagna!

What you will need and side dish suggestion:  You will need a medium sized skillet. Serve with my Caesar Salad.

5 votes

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Stove Top Skillet Lasagna!

Prep

Cook

Total

Yield 4

Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to "bake" on the cooktop. Full bellies, easy clean up, and everyone is happy!

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 6 ounces lasagna noodles
  • ½ teaspoon red chili flakes (optional)
  • 2 cups pasta sauce
  • 1 cup water
  • zest of 1/2 a lemon
  • ¼ pound fresh mozzarella
  • ½ cup fresh ricotta
  • ½ cup grated Parmesan
  • 8 leaves Fresh basil

Instructions

Prep the onion, ground meat, and lasagna noodles:

  • Peel and finely chop the yellow onion.
  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
  • Break the lasagna noodles in half or into thirds.

Cook the sauce and noodles:

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 1 minute. Add the beef and pork, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the lasagna noodles, marinara sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes. While the sauce and noodles cook, prepare the remaining ingredients.

Prep the mozzarella-ricotta mixture:

  •  Zest half of the lemon and place into a small bowl. 
  • Tear the mozzarella into small pieces.

To the small bowl with the lemon zest, add the mozzarella and ricotta and stir until well combined.

Finish the lasagna:

Layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with Parmesan. Drizzle with a little olive oil. Reduce to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes. Season with pepper. Remove from the heat and let rest, covered, for about 5 minutes before serving.

While the lasagna rests, prepare the garnish:

  • Strip the basil leaves from the stems; tear the leaves. After lasagna has rested, garnish and serve 

    Kids Can:

  • Break the lasagna noodles
  • Juice the lemon half
  • Tear the mozzarella
  • Stir the mozzarella-ricotta blend
  • Prep the basil 

Courses Main Course

Cuisine Italian

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Peach Turmeric Smoothie Bowls!

In this hot summer weather, starting your day with a cold, refreshing smoothie bowl is a great idea. This Peach Turmeric Smoothie Bowl helps you beat the heat and it tastes downright fabulous!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Peach Turmeric Smoothie Bowls!

What’s in It?

Your choice of almond, cashew, coconut or whole cow’s milk provides a rich creamy base for this tasty smoothie. Add a few dates and frozen peaches for sweetness, lemon juice and zest for flavor and antioxidants, and last but not least, turmeric adds gorgeous color and an anti-inflammatory boost! Turmeric powder can be found on the spice aisle of the grocery store.

Peach Turmeric Smoothie Bowls!

What’s on Top?

Of course, you can put anything on top of this gorgeous smoothie bowl. I chose granola, berries and shredded coconut, but you could add chia or hemp seeds, bananas or blueberries, nuts or seeds, whatever floats your boat!

Peach Turmeric Smoothie Bowls!

The Recipe: Peach Turmeric Smoothie Bowls!

Tips and what you will need: a good blender and turmeric powder! 

2 votes

Print

Peach Turmeric Smoothie Bowls!

Prep

Total

Yield 2 smoothie bowls

A light peach smoothie bowl with turmeric for an anti inflammatory boost!

Ingredients

2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)

3 cups frozen peaches

juice and zest of one large lemon

6 dates (pits removed)

1 teaspoon turmeric powder

Toppings:

granola (gluten free peeps use GF granola)

shredded coconut

berries (or whatever you want!)

Instructions

Place all smoothie ingredients in a powerful blender and blend until smooth. Pour into to bowls and top with granola, shredded coconut and berries (or anything you prefer)

Courses Breakfast

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.