Taco Mama is in the kitchen

When it has been a long day and you want something quick but of course delicious, one of my go to's is TACOS!! What goes with tacos? Salsa and cheese dip! I am here to show you this can ALL be dairy free. If you are like me and someone in your family enjoys dairy, you can always provide cheese for them to sprinkle on top of their personal tacos :) I also like lettuce on my tacos, so makes sure you grab some lettuce shreds at the store

Start by making a taco seasoning. It is SO easy and much healthier than grabbing one of those convenient packs at the store. You can make this ahead of time and just keep it in an airtight container until you are ready to use it.

Taco Seasoning 

Ingredients:

 1 t Oregano

1/2 t Crushed Red Pepper (can add more for more spice)

1 t Paprika

1 T Chili Powder

1/2 t Garlic Powder

1/2 t Onion Powder

2 t Cumin

1 t Salt

1 t black pepper 

Mix all ingredients together to combine completely. That is it! You will use 2 heaping T per pound of ground meat. 

Taco Meat 

1 lb ground beef (or ground turkey for a healthier option)

2 heaping T homemade taco seasoning 

2/3 c water 

Brown the ground beef in a skillet over medium heat until no longer pink (about 10 minutes). Drain the meat with a strainer to remove the extra fat. I like to run water over the meat to ensure all the extra grease is gone. 

Place the meat back in the same skillet, adding the taco seasoning and water. 

Stir to combine. Bring to a simmer and let simmer for 10 minutes. Enjoy!

Fresh Salsa

The easiest way for me to make salsa is in a food processor (or blender). You just put all ingredients into the food processor and blend until chopped up and completely combined. 

Ingredients: 

3 medium Tomatoes

1/2 sweet onion (I prefer vidalia)

1 medium green bell pepper 

1 jalapeño, seeded and cored (if you prefer more heat leave the seeds and core in)

Juice of 1 lime

3/4 cup chopped cilantro 

1 T oregano

1 T cumin 

salt and pepper to taste

Removing the stems, quarter the tomatoes, bell pepper, and onion before putting into the food processor. 

Place remaining ingredients in the food processor and chop until desired consistency. If you like it a little more chunky, don't chop as long. I like it more combined so I process it a little longer. 

The longer the salsa sits in the fridge, the better it gets. If you're making for a party, make it a few hours ahead of time, or even the night before. 

Dairy Free "Cheese" Dip

 I know what you're thinking, how can cheese dip be dairy free? I am here to show you! 

The key is to use one of my new favorite products, Daiya mozzarella shreds. 

The mozzarella style shreds are, among other things, kosher, vegan, preservative free, trans fat free, gluten free, and peanut free. I mean this stuff is AMAZING! 

Ingredients: 

1 bag Daiya Mozzarella shreds

1 T buttery spread

1 can diced green chiles 

1 cup of milk alternative ( I used almond, but you could use soy or rice)

1/2 t cayenne

1 1/2 t paprika

2 t cumin

2 t garlic powder

2 t onion powder

Combine the mozzarella shreds, milk alternative, and buttery spread together in a saucepan and melt over medium low heat.  For a thinner cheese dip, add in more milk substitute.

Once melted, add in the remaining ingredients and stir to combine. Serve with your gluten free chips!

Hope your taco night is yummy!!

Thanks Y'all!

-Wise Wife