These tacos taste exactly like traditional American style tacos from my youth but are loaded with carrots and kale. I find hiding vegetables is the best bet some times with my kids and these tacos do the trick!
10 - 15 minutes
Numerous tacos - depends on how much you load them!
Tablespoon olive oil
1/2 pound ground grass fed beef
2 carrots, grated (use a cheese grater)
2 garlic cloves, chopped
1/2 teaspoon sea salt
1 tablespoon chili powder
1 teaspoon cumin
2 tablespoons tomato paste
1 cup of water (no more than one cup - you may want to add slowly)
12 corn taco shells (you probably won't use all 12)
2 cups kale leaves sliced into thin strips (you can use any kind of dark green leaves here)
1 cup shredded organic cheddar or Mexican blend cheese
Preheat oven to 300 degrees (for heating the shells)
Heat a large skillet over medium-high heat. Add the olive oil, then add the beef, carrots and garlic. Sprinkle with salt. Cook for about 5 minutes or until beef is browned and carrots soften, stirring occasionally.
Add the chili powder, cumin and tomato paste. Cook for an additional one minute or so, until the spices become fragrant. Add water, reduce the heat and simmer for 4 to 5 minutes.
Meanwhile, place the taco shells in the over for 5 or 10 minutes to warm. Assemble each taco by spooning in the 2 tablespoons of the meat, some of the kale and cheese into each shell. Top each taco with salsa and serve immediately.