Food Friday: The Perfect Paleo Taco January 27 2015

If you follow me on Instagram you are well aware of my love for tacos. I mean growing up in California spurred an affinity for this amazing Mexican street food, but since making the switch to Paleo most traditional Mexican dishes are a no-no. Well, in an effort to continue my love for Mexican food while sticking to my lifestyle, I play around with recipes - and I gotta say, I have perfected my Paleo friendly carnitas tacos. I will go as far as to say that everyone that has tried my Paleo carnitas tacos (whether they are Paleo or not) have loved every second of them. I can send you letters of raves reviews if you'd like :) They either love them OR I have super polite family and friends. I will however give major props to Simone over at Zen Belly for her amazing plantain tortillas.

So between my carnitas, Zen Belly's Plantain Tortillas topped with my awesome cabbage salad and guac on top of that, you got yourself the perfect Paleo friendly taco!! Enjoy...and if you happen to make them, hashtag me on Instagram at #kaiyadesigns. I'd love to see your deliciousness.

Super Awesome Carnitas:
Whole Foods Bone-in Pork Butt
1/2 yellow onion
1/2 red onion
2 garlic cloves
3 scallions
1tsp salt (actually I suck at measuring my spices I always eyeball. I say flavor to taste)
1tsp pepper
1tsp paprika
1/4 tsp cumin
3 tbs bacon grease

Instructions: slice, chop and mince onions and garlic. Place bacon grease in a large deepish pan or pressure cooker if you have one. Wait until it melts, add onions, garlic and spices, sauté. Get your pork, wash it off with cold water, and pat dry. When you buy your pork it should be a largish roast-looking thing. If they cannot cut it into cubes for you at the butcher, cut it into medium size chunks. Add all pork to pot/pressure cooker with the bone. Make sure you stir and get all the onions and garlic all over it. When it's seared on all sides you can transfer all of this into a crockpot on low for 8 hours. OR if you have a pressure cooker, cover and keep it in there on medium heat for about 30-45 minutes. After it's done, transfer all the meat to a large bowl, grab two forks and start shredding it. You can keep some of the juice and put it back with the meat to add some nice juiciness to the dish.

How to build your taco: tortilla, carnitas, cabbage salald, guac or a sliced avocado and hot sauce.
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That's it ya'll - enjoy!

xo-
m