Gluten Free Pork Tacos with Kale & Citrus Drizzle

It was taco Tuesday and I was craving tacos, the real kind, not the slippery lettuce wrapped kind, so I bought some tortillas from our favorite neighborhood Mexican market.  If you live in the Costa Mesa/Newport area and haven't checked our El Toro Bravo on W 19th,  do yourself a favor and check them out.

This is sort of a take on El Pastor with the little hint of pineapple mixed with a little heat. If you skipped the corn tortillas these would be paleo.

Paleo Mexican Chicken Soup

I spent an amazing weekend wine tasting with my husband for our anniversary, and while you'll never get me to give up my vino, a weekend of sampling all that the great state of California's harvest had to offer left me feeling a little off kilter on this Monday.  This can usually be remedied with some detox recipes -  simple, whole foods that are easy on my post Sunday-funday stomach (this girl does not drink lemonade for 10 days, she gets way too hangry)

This chicken soup is just easy.  Easy to make, easy to eat, easy on the wallet, easy on the stomach.  It's simple enough to be comforting but also a little unique so it has some great flavor.

Paleo Spicy Pork Tacos

Taco Tuesday is a big deal to Southern Californians, and I bet if you survey any random local they could list a dozen places that have a taco tuesday, and then let you know which is their favorite and why.   Here is a recipe that will allow you to host your very own taco Tuesday at home, and keep you away from those dangerous flour tortillas. 

I'm lucky enough to live close to an awesome Mexican market (shout out to El Toro Bravo) and I buy my spices from them in bags.  If you can't find the ground annato, just add a little more chili powder. 

1 lb ground pork

1 small jalapeno, diced

2 cloves garlic, minced

1 small yellow onion, diced

2 tbs olive oil

1/2 bell pepper, diced (I used yellow, but any color will do)

2 Roma tomatoes, chopped

1/2 tsp salt

1 tsp pepper

1 tsp dried ground chili pepper

1 tsp dried ground annato pepper

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp cayenne

1/2 cup water

2 tsp Tapatio

Butter lettuce leaves

Diced red cabbage

In a large pan heat the oilve oil and add onions, garlic and jalapenos.  Cook until onions are translucent. Add bell peppers and stir, then add pork and brown.  Add tomatoes, water and spices, and simmer for 10-15 minutes until most of the water has reduced.  Stir in Tapatio.  Serve in a butter lettuce leaf and top with some cooling cabbage.  

Easy Mexican Roasted Chicken

We love Mexican food - and I mean the good kind, if you think Taco Bell is Mexican and/or food you are sadly mistaken - but between the cheese, rice and beans it can be a minefield for a paleo eater.  This is a quick and easy Mexican roast chicken that you can eat with a little avocado and salsa verde, put on a salad, scramble with eggs and peppers, or throw in a chicken soup.

In my previous post I talked about the benefits of roasting whole chicken, so no need to remind you about my crush on Anthony Bourdain or how funny I think his description of trussing is.

Wash and dry your bird, salt and pepper the inside cavity.  Stuff with 1 onion, 1 lime and 1/2 bunch fresh cilantro.  Set in a baking dish and drizzle with olive oil.  Dust the chicken with some paprika, chili powder, ground coriander and chopped cilantro.  Put a little water in the baking dish and about 1/2 tbs of butter.  Bake at 375 for 2 1/2 hours, turning and basting every time you remember.