beef cabbage tacos with mango & cilantro

Updated: Sep 10, 2019


New dinner recipe! These have slowly become a staple in my diet and of course I had to share! Since my body is intolerant to gluten, I don't mess with regular flour tortillas anymore. And who doesn't love tacos?! I could eat a different type of taco everyday and be content. Plus, these are much healthier (and I think more filling), but also are extremely easy to make and can be mixed with many different flavors!

Never think that being healthy means having to sacrifice on things that you enjoy - you can definitely still have all the foods you love, you just need to approach them a little differently!

I personally like meat, especially a good juicy steak, so I am in no way vegan or vegetarian. Meat from the many different sources available to us provide many health benefits and vitamins and nutrients that are hard to get elsewhere. The MAIN focus for meat products, however, is to make sure to purchase pasture-raised, grass-fed, free-range and organic to ensure that you aren't loading your body up with all of the chemicals and GMO's fed to many animals that are found on typical conventional farms. Always read your labels!!!

A GREAT resource for making sure your meat is always the most quality, is to start a membership on Butcher Box. Quality, grass-fed meats sent right to your doorstep!

Okay, I'm done rambling. This recipe is amazing! I love all of the flavors, but like any other recipe I post, change or remove some of the ingredients a little bit if you prefer a different flavor.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 4-5 tacos per cabbage head (depending on size)

Ingredients:

  • 1 head of organic cabbage (green or purple)

  • 1 lb of organic, grass-fed beef

  • 1 cup chopped onion

  • 1/2 cup chopped garlic

  • cilantro

  • chopped mango

  • coconut oil

  • 1 cup chopped orange bell pepper

  • spices: turmeric, cumin, cayenne

  • avocado (optional)

  • hot sauce (optional)

Directions:

  • In a skillet, start to cook the grass-fed beed on a medium heat with a dash of the coconut oil

  • About 3-4 minutes in, add in the chopped onion, garlic, pepper and various spices

  • Continue to mix flavors until beef is fully cooked through

  • Take the cabbage and slowly peel off the layers to create cabbage tacos or "bowls"

  • Fill the cabbage taco with the ground beef, to desired amount

  • Top off with the chopped mango, avocado and cilantro

  • Enjoy!

Some side items we had were a cucumber/tomato salad tossed in some vinaigrette, and then some baked asparagus flavored with some lemon juice!

xoxo,

Kell

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