Sprouted Tacos

We don’t eat corn or soy.  I have fresh, organic non-GMO corn that I’ll grow fresh in the garden this year – but, corn’s a grain and we make every attempt to remove it from our diet.

Having several friends that follow Nourishing Traditions (which emphasizes the importance of sprouting grains), I thought giving the sprouted corn tortillas I found in the freezer section of Whole Foods a try wouldn’t be the worst thing in the world.  The kids LOVE tacos, and being able to offer a deviation from the usual taco salad or lettuce wraps was a nice change.

After the gas we all had the next day, would it be something we do again?  Probably not.  And certainly not often.  However, if you’re looking for a good transition food or desperate for a taco, it’s the best of the worst (from what I can tell).

We made our taco filling with 1lb of family hunted venison and 1lb of grass fed beef.  Before browning Matt added 1 Tbsp chili powder, 1 Tbsp cumin, 1tsp paprika, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper, and 2 cloves minced garlic as well as some lard since the venison is SUPER lean.

As much as Cole loved the taco shells, Finian didn’t eat his and ate the entire container of guacamole by the end of the night. Love those Paleo kids!

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