dash of basil, oregano, rosemary, thyme and marjoram
¼ tsp sea salt
2 cup thinly sliced purple cabbage
1 lime juiced
¼ tsp champagne vinegar
¼ tsp grade b maple syrup
½ sliced avocado
2 Tbsp chopped cilantro
2 Tbsp red onion
Instructions
For the tortillas add the plantains, oil, garlic, ¼ tsp sea salt, baking soda, water and champagne vinegar to a blender and blend on high until well mixed and smooth. If needed more water can be added.
Pour batter on parchment paper lined baking sheets. I use 2 baking sheets to make 6-8 tortillas. Depending on the consistency of the mix you may need to take a spoon and smooth out slightly.
Ensure there is some space between each tortilla.
Bake for 20 min at 400 or until edges are browned.
While the taco shells are still hot fold them over and place in a bowl. This helps them to keep their shape until serving.
To make the meat mix the grass fed beef with garlic powder, ¼ tsp sea salt, onion powder, basil, oregano, rosemary, thyme and marjoram in a pan and cook for 10 min over medium high heat or until browned.
While the meat cooks slice cabbage and mix with lime juice, maple syrup and champagne vinegar.
To serve put meat and slaw in a taco shell and top with avocado, cilantro and red onion.
Notes
This taco meat does not have a traditional taco seasoning because it is AIP compliant. If you can consume nightshades then replace seasonings with ¼ tsp each of chili powder, cayenne, garlic powder, onion powder, paprika, cumin and oregano.
To make Whole 30 compliant remove the maple syrup from the slaw.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/plantain-tacos-with-purple-slaw/