Mouthwatering Paleo Mexican Fusion Feast: Smoky Chipotle Beef Tacos & Zesty Cilantro Lime Coleslaw

Allergens

Dairy, Eggs (none)

Ingredients

• 2 lbs grass
• fed ground beef
• 8 large lettuce leaves (for taco shells)
• 1 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 6 tomatillos, quartered
• 2 limes, juiced and zested
• 1 can chipotle peppers in adobo sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it up with a wooden spoon and cook until browned.
2. Stir in the chipotle peppers, adobo sauce, chili powder, cumin, salt, and pepper to taste. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside.
3. In a separate bowl, mix together shredded red cabbage, chopped cilantro, lime juice, and lime zest. Toss well to combine and season with salt and pepper to taste. Set aside.
4. Prepare the Avocado Tomatillo Salsa by blending quartered tomatillos, sliced avocado, lime juice, and a pinch of salt in a food processor or blender until smooth. Season to taste with additional salt if needed.
5. Assemble tacos by placing a spoonful of seasoned ground beef on each lettuce leaf, followed by a dollop of the zesty coleslaw, and a generous scoop of Avocado Tomatillo Salsa. Serve immediately.

Chef’s Insight

To enhance the flavors and texture, let the beef mixture rest for a few minutes before assembling the tacos.

Notes

To serve as an appetizer, consider cutting the tacos into smaller portions and using smaller lettuce leaves.