soft-tacos_petra8paleopng

The first time we had the balsamic blueberry & ground beef combination was with the plantain nachos, in an attempt to find a low-FODMAP replacement for the green apple guacamole in that recipe.

The balsamic blueberries were good with the nachos, but divine with the beef.

Even my 19-year old kid, who is not even remotely paleo-inclined, approves of the combination.

Step 1: Soft green tortillas

You can prepare the tacos well in advance and refrigerate or freeze. Reheat in a warm oven if necessary to restore their flexibility.

Yield: 9 6½” tacos

  • 2 large or 3 small bunches chard
  • 1 green plantain
  • 1 tsp salt
  • ¼ cup coconut oil, melted

Preheat oven to 300.

Chop chard stems & sauté in bacon fat or coconut oil. Add chopped greens and continue to cook until wilted.

To peel a plantain, score along the length of the peel with a sharp knife and remove the peel in strips.

Combine cooked chard, plantain, melted coconut oil & salt in food processor until it forms a thick green batter. The greener the plantain, the longer this will take. Scrape down the food processor bowl once or twice, as required.

Cover 2-3 baking sheets with parchment paper.

Create each soft taco out of 1/3 cup of batter. Use a spatula to make a tortilla of even thickness about 6 ½ in diameter.

Bake for 25 minutes. Remove pan from oven, flip the tortillas and bake for another 5 minutes.

Green Tortilla Recipe Notes

To freeze, cool completely.

Cut the parchment paper you used for baking into circles slightly larger than your tortillas and sandwich between each tortilla so you can separate them when frozen.

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Step 2: Beef

  • 2lbs ground beef
  • Himalayan salt (or similar)
  • Savory (optional)

Fry the ground beef with a shake of salt and a heaping tablespoon of savory.

Step 3: Balsamic Blueberries

  • 2 ½ cups fresh or frozen blueberries
  • 1 tablespoon balsamic vinegar (the good stuff: no sulfites)
  • ½ teaspoon ground mace
  • ½ teaspoon ground ginger

Heat all ingredients in a pot until the blueberries are plump and hot and swimming in gorgeous purple sauce.

To Serve

Fill green tortillas with a chiffonade of lettuce and beef, top with balsamic blueberries.

 

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