Elk Tacos
These tasty elk tacos come together in 20 minutes, making them a perfect weeknight dinner! They're AIP, Paleo, Top 8 & Whole30.
Ingredients
Elk Meat
- 1 lb ground elk
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoon olive oil (for cooking)
Salsa
- 1 cup jicama
- 1 cup radish
- ¼ cup spring onion
- ¼ cup chopped cilantro
- 2 tablespoon lime juice
- ¼ teaspoon salt
Nightshade-Free Taco Sauce
- 1 large avocado
- ½ cup water
- 3 tablespoon olive oil
- 2 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Taco Shells
- 1 head of lettuce (Butter, Romaine, Iceberg)
Instructions
- Rinse and dry the lettuce leaves.
- Place all the sauce ingredients in a blender and blend until smooth.
- Combine meat with seasonings in a medium-sized bowl. Heat olive oil in a medium saute pan on medium-high heat. Add elk and cook for ~5 minutes, gradually breaking apart meat while stirring. Once finished cooking through (no longer pink) cut heat.
- While elk meat cooks, combine all the salsa ingredients in a mixing bowl.
- Add meat & salsa to the lettuce leaves, then drizzle with the desired amount of sauce on top.
Notes
- If leftovers exist, store the sauce in a food container with a tight lid. Mix the avocado pit into the sauce to keep it fresh longer.
- Sub whatever meat is preferred if elk is unavailable.
- Chop the veggies into small, bite-sized pieces for the salsa.
- Make the salsa and sauce 1-2 hours ahead of time. Marinate in the fridge to gain even more flavor.
Nutrition
Serving: 1gCalories: 413kcalCarbohydrates: 11gProtein: 27gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 75mgSodium: 837mgPotassium: 789mgFiber: 6gSugar: 2gVitamin A: 355IUVitamin C: 22mgCalcium: 50mgIron: 4mg
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