Yes, your traditional corn tortilla or taco shell is made of corn, which is considered gluten-free, but corn is a GMO-crop and one that is sprayed heavily before harvesting. Organic corn is is often cross contaminated. Corn is also a high-mold crop and many people have sensitivities to it (even if they do not realize it). Other corn tortillas and taco shells are made with toxic vegetable oils and/or added preservatives.
Luckily, some creative companies have figured out how to make good tasting tortillas and taco shells that are corn-free, gluten-free, and even grain-free. Once you have these, you can get creative with the rest of the ingredients, using your favorites.
Fast Corn-free Tacos
1 box grain-free taco shells, like this one
1 lb. grass-fed ground beef or 3 cups cooked organic black beans**
3 cloves of garlic, minced
1 large shredded carrot (optional)
1 taco spice seasoning, like this one
1 large organic onion, diced
3-4 cups of organic curly leaf lettuce, chopped
2 medium organic avocados, sliced
2 large organic tomatoes, diced or organic salsa
2 cups cooked organic brown rice (preferably cooked in bone broth)
Additional vegetables to garnish plate like cucumbers, cherry tomatoes, etc.
Prepare ground beef or cooked beans by stir frying in a pan with garlic and optional shredded carrot. (Kids will not notice the carrots after the taco seasoning is added.) Once cooked, add the taco seasoning packet and follow the direction on the package. Cover and set aside.
Preset oven as directed on taco shell package. Finish chopping and dicing other ingredients and place in separate bowls or plates. Arrange taco shells on baking sheet and heat as directed. Put cooked meat/bean mixture in separate bowl and arrange all ingredients in center of dining table. Add warm taco shells in a separate bowl.
Let each person prepare his or her own tacos. Each time you make these tacos, try different ingredients to determine the family favorites.
** Legumes such as black beans contain lectins, which is an irritant for some people. If you are sensitive to lectins you can eliminate the beans in the recipe or learn to prepare them properly. Besides lectins, legumes also contain phytic acid and a hard to digest fiber known as oligosaccharides. To make beans easier to digest (and less gassy), it is best if you prepare your own legumes by rinsing, soaking, rinsing and cooking them as explained here. You can make large batches and freeze them in smaller portions to use over time.