You know that feeling when you try a recipe for the very first time and after just one bite you can’t wait to make it again and again?!
Well, that’s the feeling you’ll get when you try this dish!
These bite-sized tostone tacos are to die for and super fun to eat. I replaced the traditional taco shell with tostones since they are grain free, gut friendly and so delicious!
Just in case you’re wondering what tostones are, they’re slices of unripe plantains that are fried, flattened, then fried again (in heat stable oil, of course!). Learn more about plantains and tostones here.
You can find plantains at most grocery stores. They look like big green bananas and tend to be located next to regular bananas. I’ve been able to find them at stores like Walmart, Fortinos & Longos.
Do you know of other stores that sell plantains? Let our community know by leaving a comment at the bottom of this post.
How to assemble Tostone Taco Bites:
Spread guacamole on tostone.
Add beef on top of guacamole.
Grab with your fingers (or use a fork) and bite into your delicious creation!
This meal is packed with all the good stuff including healthy fats from grass-fed beef and avocado PLUS loads of fiber thanks to plantains and avocados, once again. I highly recommend adding this recipe to your list of “must try”, it’ll be love at first bite!
Tostone Taco Bites
INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef
1 yellow onion, chopped
2 cloves of garlic, sliced
1 zucchini, chopped (optional)
1 pack mushrooms, sliced
2 large plantains, peeled and cut into 1 inch slices
½ lime, juice only
Sea salt & black pepper to taste
1. Saute onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.
2. Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.
3. While beef is cooking, use another large pan to cook the plantains. Cover bottom of pan in avocado oil, heat oil then add plantain slices and fry on both sides until golden (roughly 2-minutes per side). Season with salt.
4. Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).
5. Add smashed plantains back to the pan and fry again on both sides until golden brown. Now you have tostones!
6. Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.
7. Place everything onto a dish as shown in photo and assemble your tostone tacos one by one!
Picadillo (pee-cah-DEE-yo) is an Latin American dish that combines ground or finely chopped beef, vegetables, olives and dried fruit.
Depending on the region and personal customs, picadillo serves as a main dish, often accompanied by rice and beans, or as a filling for empanadas, chiles rellenos, tamales, tacos, stuffed potatoes and more.
Since tostones have been a hot menu item for me lately, I decided to pair this picadillo dish with these delicious golden bites on the side. Tostones not only make this dish hearty, but they also do a great job of soaking up the sauce! A great complement to this dish, if I do say so myself 🙂
Here are a few other healthy ways you can enjoy picadillo:
1. In a pot, heat avocado oil over medium-high then brown meat. Set meat aside in a bowl.
2. Reduce heat to medium and add onions and peppers. Sauté until onions are slightly caramelized. Add garlic and cook for a minute.
3. Add paprika, cumin, oregano, chili powder, salt and black pepper–stir for a minute until spices become fragrant. Add chicken stock and stir, scrapping off brown-bits at the bottom of the pot. Add in the browned beef, bay leaf, olives and dates. Mix to combine ingredients.
4. Bring to a simmer. Reduce heat to low, cover with a lid and cook for 1-hour. Stir occasionally to prevent burning.
5. When the picadillo is 20-minutes from being ready, prepare the tostones (get the recipe, HERE).
6. Serve picadillo in a shallow bowl and place tostones around.
Are you looking for a gluten free and gut friendly replacement for buns or bread?
Sweet potato “buns” to the rescue!
Not only are sweet potato “buns” tasty, but this whole food is packed with nutrients that you won’t get from plain old bread.
There are so many classic dishes and sandwiches that you can easily transform into a healthy and gut-friendly alternative with a little help from these “buns”.
Try sweet potato “buns” with:
Sloppy Joes (see my recipe below)
Burgers and sliders
Bacon, egg, lettuce & tomato sandwich (BELT)
Pulled pork sandwich
Cut sweet potato into rounds (like I did for this recipe) OR lengthwise for larger “buns” and cook using the instructions below. Fill your sweet potato “buns” with yummy ingreditenst and grab it with your hands or dig in with a fork and knife – whatever your heart desires.
Give this paleo friendly Sloppy Joe recipe a try. Serve them alongside Italian Coleslaw for a delicious and complete meal!
If you’re a fan of chili and looking for a new recipe to test out on a cold fall or winter day, I highly recommend giving this non-traditional chili a try.
It’s a hearty paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cacao. Your palate will be pleasantly surprised at how well these flavours come together.
Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?
OR maybe you just feel better after eating a meal that contains low-carb whole foods instead of high-carb processed grains?
There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.
Check out this whole food and low-carb twist on a classic Mexican dish. You’ll never have to miss out on Taco Tuesday again!
WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!
Beef Taco Zucchini Noodles
INGREDIENTS: (serves 2)
1 lb grass fed ground beef
2 large zucchini
1 pack mushrooms, sliced
1 medium red onion, thinly sliced
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp avocado oil
Sea salt & black pepper to taste
2 tbsp grass-fed sour cream, full fat (use coconut kefir for dairy free option)
4 tbsp salsa
Fresh chopped parsley or cilantro
1. Spiralize zucchini and set aside.
2. In one pan, sauté mushrooms and onion in oil until onions become soft then season with 1 tsp chili powder and sea salt (medium heat, roughly 10 min).
3. In another pan cook ground beef and season with 1 tsp chili powder, paprika, cumin, sea salt & black pepper (medium heat, roughly 10 min).
4. Add cooked beef to cooked vegetables and combine.
5. Toss zucchini noodles into empty beef pan and cook slightly, coating noodles with leftover bits from the beef chili (medium-low heat, 2 min)
6. Place cooked noodles onto a plate, add beef and veggies on top.
7. Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.
8. Combine all these wonderful flavours and enjoy!