Healthy-ish Taco Night
A great idea any night, not just on Tuesdays. Mexican is my absolute favorite cuisine. Unfortunately, I’ve learned over the years that corn doesn’t really love me back. It’s okay for some people (i.e. they don’t experience symptoms after eating it), but it’s important to note that most corn now in this country is genetically-modified and ultra-processed, barely resembling the original plant that our ancestors ate. Not to mention it is nearly impossible STILL to find organic tortilla chips in the grocery store that aren’t cooked in inflammatory oils like vegetable, soybean, canola, sunflower/safflower, or a blend. Enter: health food heroes like Siete, Masa, and Barnana. Finally, alternatives to traditional corn-based foods became widely available in grocery stores, making it possible to cook the same Mexican dishes without compromising how you feel or the longterm effects.
And no, lettuce wraps won’t cut it (and never have, thanks).
This recipe offers two protein options—chipotle-honey CHICKEN with black beans that is prepared in an Instant Pot, or chipotle-honey SHRIMP cooked on the stovetop. Each recipe on its own serves 3. Make both (or double one) for a crowd. They are equally excellent!
INGREDIENTS:
Siete Grain-Free Tortillas (I like the Cassava ones best), or Unbun UnTortillas (keto option). I’ve heard Coyotas is also good.
Chips: As mentioned, the disgusting truth is that almost ALL corn tortilla chips are cooked in inflammatory oils. Siete makes Grain-Free Tortilla Chips. I prefer plantain chips (coconut oil-cooked ones from Barnana rock). Other options are sweet potato chips (Jackson’s Honest), or taro chips. If I’m getting corn chips, at least make sure they’re organic and non-GMO. Avocado or coconut oils are ideal. I do have a soft spot for Food Should Taste Good’s Sweet Potato Tortilla Chips, even though we have major beef ever since they added cane sugar and switched to a possible blend with canola and safflower oils.
FOR CHICKEN (instant pot):
1.5 lbs organic boneless, skinless chicken thighs
1/2 cup chicken bone broth (I like Bonafide and Kettle & Fire)
1-4 canned chipotle peppers in adobo, finely chopped, + 2 T adobo sauce
3 T raw honey
1 tsp onion powder
1 tsp garlic powder
1 tsp pink salt
1/2 tsp cumin
1 15-oz can organic black beans, drained and rinsed
juice of 1 lime
CHICKEN STEPS:
Add chicken, both, chipotles, adobo sauce, honey, onion powder, garlic powder, salt and cumin in the Instant Pot. Stir to mix. Cook on high pressure for 13 minutes for fresh chicken, 30 minutes for frozen.
Once the time is up, let the pressure release naturally for 5 minutes, then release the remaining manually. Open the lid.
Transfer chicken to a plate or cutting board and shred with two forks. If you want to reduce the sauce, set to simmer for 5 minutes before adding the chicken back in.
Add chicken back into the pot, as well as the black beans and a squeeze of lime juice. Let beans warm ~3 minutes. Taste and add more salt/lime juice if needed.
Serve in tortillas, ideally with picked onions and avocado.
FOR SHRIMP :
1 lb wild shrimp, peeled/deveined (try to get medium size, not too small)
2 T adobo sauce, from 1 can chipotle chiles in adobo (look for no added sugar, no inflammatory oil, ideally both)
2 T raw honey
2 T avocado oil
sliced cabbage
garlic crema ingredients (see fixings below)
fresh cilantro
pink salt
SHRIMP FIXINS:
Guac —> Avocados (don't mash too much - should be chunky), ton of chopped cilantro, a ton of minced red onion, liberal fresh lime juice, more salt than you think, and pepper. I heavily season my guacamole and get a lot of compliments on it.
Garlic Crema —> 1/2 cup avocado mayo, 2 T water, 1 minced garlic clove, and salt
Quick “pickled” red onion —> add thinly sliced red onion to a bowl with lime juice and salt. Massage with your hands to break down and soften the onion, and let the mixture sit a bit before draining excess citrus and serving.
Sour cream, plain greek yogurt, or Culina coconut yogurt
Optional garnish: Pico de Gallo (homemade or store-bought), other salsa, cilantro, hot sauce, lime wedges
SHRIMP STEPS:
In a medium bowl, mix 2 T adobo sauce and 2 T honey, then add shrimp. Toss to coat, and set aside.
Make garlic crema - in a small bowl, mix 1/2 cup mayo, 2 T water, 1 garlic clove grated, and salt. Set aside.
Thinly slice 1/4 head of cabbage into super-skinny strips. Add to yet another bowl.
Chop 1 head cilantro and add to ONE MORE BOWL.
Make guac, per above instructions.
If desired, make pickled onions, per above instructions.
Prep/warm tortillas. Siete ones go from a 7 to a 10 with a little heat. Have a tortilla warmer or foil ready to wrap them tightly until serving. Use either method below.
#1: layer the tortillas individually in a stack, each between a paper towel, on a plate and microwave at ~15 second intervals until soft
#2: briefly heat them on a hot cast iron OR over direct flame on the stovetop (30 seconds a side but watch them).
Head a clean skillet to medium-high and add 2 T avocado oil. Once oil starts to shimmer, add shrimp in their sauce and cook, stirring occasionally, until shrimp are pink and cooked through—about 2 minutes. It doesn’t take long. Remove skillet from heat.
Set everything out for easy taco-buiding.
HOT TIP: Set up a taco bar with my Spicy-Spicy-Spicy-Skinny Margaritas, the tortillas (HOT), shrimp and chicken/beans, all the fixings, chips, etc. Self-serve, and repeat. Enjoy!
