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My husband and I adore Mexico. One of our favorite places to visit is Cabo San Lucas. In fact I’d love to be there right about now, eating some fresh salsa and sipping on a margarita, but, life is busy. At some points, life is crazy!
Before we had a family it seemed like Cabo was our home away from home. These days it’s a bit harder for us to get down there. Work, school, and other obligations keep us busy and home. I’m sure you can relate.
One thing that I’m enjoying about being home is fresh paleo food. When you cook dinner every night you usually have leftovers for lunch the next day which is another bonus. Recently one of my favorite meals is paleo Mexican food. When I first read the rules of paleo, it seemed that I’d never get to eat a taco ever again. Luckily, that is not true!
Here’s some tips, the protien and veggie part of Mexican food is pretty easy. You can bbq some peppers and onions. Grill some carne asada, or simmer some chicken in salsa. Replacing the rice, beans, and tortillas is a little more difficult. None of these are considered paleo…
You can make rice out of cauliflower and season it with cumin and chili powder. (I haven’t tried this yet, but I’m sure there’s a recipe out there)
I personally have found that I don’t miss the beans and rice nearly as much as the tortillas.
Recently I found a great recipe, and as you can see from the photo, I can’t wait for them to be done before I eat one! 🙂
2 Eggs whisked
3 tbls Coconut flour
3/4 cup Tapioca flour
1 tbsp Olive oil
1/4 tsp Salt
1 cup of unsweetened almond milk
Spray olive oil for frying

Whisk all ingredients together. Warm pan on med heat. Spoon out about 1/3 cup per tortilla. Cook about 3 mins per side and enjoy!

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