October 4 is National Taco Day and in honor of this day, we are providing you with a recipe for an anti-inflammatory version of this Mexican treat.  This may not be tacos but you will definitely get your fill of anti-inflammatory Mexican goodness for the day!  You will be able to eat “tacos” for lunch or dinner to satisfy this cultural snack craving.

According to NationalDayCalendar.com the history of tacos predates the arrival of Europeans in Mexico but National Taco Day began in 2009. Anthropological evidence shows the native people living in the lake region of the Valley of Mexico ate tacos filled with small fish. At the time of the Spanish conquistadors, Bernal Diaz del Castillo, documented the first taco feast enjoyed by Europeans. Hernan Cortes arranged this meal for his captains in Coyoacan.  It is unclear why the Spanish used the word taco to describe this native food.  One suggested origin is the word ataco, meaning stuff or to stuff.

A little piece of taco trivia: In 1964, Roberto L. Gomez established The National Taco Council.  The council sent a 55-pound taco to President Johnson in 1967.

Today, tacos go beyond delicious.  Many are filled with lean meats and vegetables.  Grilled fish and shrimp tacos add a whole other profile.  People eat taco pizza, veggie tacos, slow cooker pork tacos. The list is endless.

We are going to satisfy your craving for tacos by providing you with an anti-inflammatory versions of this delicious Mexican treat that come straight from The Official Anti-Inflammatory Diet Masterclass.  You don’t need the calories and carbs that go with the flour and corn versions of taco shells.  You’ll see why in our recipe.

 

Taco Salad  

Course Main Course, Salad
Servings 4

Ingredients
  

  • 1 ½ lbs ground beef
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • Pinch chili powder more if you like the spice
  • Pinch cayenne pepper more if you like the spice
  • Salt & pepper to taste
  • 3 cups romaine lettuce chopped
  • 1 medium avocado diced
  • 2 medium tomatoes diced
  • 3 green onions chopped
  • 16 large pitted black olives chopped

Instructions
 

  • In a skillet over medium heat, brown ground beef until fully cooked. Drain well.
  • Add cumin, garlic powder, chili powder, cayenne pepper, salt and pepper. Mix into drained ground beef until well coated.
  • Place ¼ of the romaine lettuce on a dinner plate. Top with equal portions of avocado, tomato, onion, black olives and ground beef.
Keyword Anti-Inflammatory, Beef, Salad, Tomato

 

 

Sour Cream

Homemade Sour Cream

If you like “sour cream” on your tacos, taco salad, as a dip or dressing, try this recipe blending all ingredients until smooth. NOTE this recipe makes 12 servings so you will have some extra for another recipe.
Course Condiments, Dip
Servings 12

Equipment

  • Blender or Food Processor

Ingredients
  

  • ¼ cup cashews soaked 1–2 hours
  • ¼ cup lemon juice
  • ¼ tsp salt
  • cup water
  • cup ice

Instructions
 

  • Blend all ingredients in a blender or food processor until smooth.
Keyword Anti-Inflammatory, Condiment, Dip

If you’re still hungry for more Mexican goodness, don’t forget about our posts on National Taco Day and National Burrito Day – you will find anti-inflammatory recipes for a Mexican Breakfast Skillet, Mexican Burrito Bowl, Homemade Guacamole and more.

 

Want more free anti-inflammatory recipes, downloadable resources and efficiency tips and tricks from a professional chef?  Of course, you do!  Click here for the secret sauce! 

 

 

Get The Official Anti-Inflammatory Foods List Here