Add flavor, nutrient intensity and style to your Taco Tuesdays with this complex dish made simple. Everyone loves tacos but they get a reputation as fast/street food - more about comfort and less about health. This recipe combines the benefits of grass fed beef, sprouted grainsnd fresh herbso make a tempting taco that will pack a healthy performance punch!
1 teaspoon raw organic honey (local if possible)
2 teaspoons Worcestershire sauce
Juice of 1/2 of a large orange
Salt & pepper to taste
Cilantro (organic)
Pickled red onions (recipe to below)
2 tablespoon butter for sauce + 1 tablespoon for heating taco shells
1/2 onion; diced (organic)
2 cloves garlic; minced
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
2 teaspoon smoked paprika
1/2 cup apple cider vinegar
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BBQ SAUCE:dd butter to saucepan and heat over medium. Add diced onions and sauté until caramelized. Add garlic and cook for 1-2 minutes. Turn heat down to low and combine remaining ingredients, cook on low for 5 minutes, stirring frequently. Remove from heat and allow to cool for a minute. Blend with an immersion blender until smooth. Add salt and pepper to taste. Add a dash of your favorite hot sauce for a spicier BBQ sauce.
SHORT RIBS: Salt and pepper beef short ribs and place in crock pot and smother with BBQ sauce. Cook in crock pot on low for 8 hours. Allow short ribs to cool before removing the meat. Shred or chop the beef depending on your preference. Pour remaining BBQ sauce into a small bowl and whisk.
TACOS:lace tortilla shells on a cookie sheet and brush with melted grass-fed butter on both sides. Place in the broiler for 5 minutes each side, or until warmed and softened. Top tortillas with beef, sour cream, pickled onions, cilantro, and BBQ sauce. Enjoy!
PICKLED RED ONIONS:
4-6 whole cloves
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon raw organic honey (local if possible)
1 1/2 large organic red onion
1 1/2 cups apple cider vinegar
2 bay leafs
3 tablespoons black peppercorns
Boil 6 cups water. Thinly slice onion in rounds. Heat apple cider vinegar and honey in a small saucepan. Place onion slices in a mesh colander and pour boiling water over them, slowly, being careful to cover each onion. Place onions in a mason jar, or similar large glass container that you can cover. Pour in apple cider vinegar mixture and combine all other ingredients. Gently stir with a fork, and press down onions so that they are all covered by the liquid. Cover and let cool to room temperature. Refrigerate. Onions are best left to ‘pickle’ for 2-3 days before enjoying.
These tacos are a great example of how you can spice up your boring recipe routines and make them more nutritious at the same time. Cooking with real, fresh food ingredients at home is a critical step in getting real health and performance results from your nutrition efforts.
References:
Andrews, R. (n.d.). All about grains: Here's what you need to know. Retrieved May 25, 2015, from http://www.precisionnutrition.com/all-about-grain
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Tim DiFrancesco, PT, DPT, ATC, CSCS is the Head Strength & Conditioning Coach of the Los Angeles Lakers and founder of TD Athletes Edge. He is nationally renowned for his evidence-based and scientific approach to fitness, training, nutrition, and recovery for athletes and fitness enthusiasts.
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