Slice mini sweet peppers lengthwise in half and remove seeds. Grill (medium high direct heat, about 10 minutes, turning once) or bake in oven (10-12 minutes at 400ºF). Set aside.
For the taco meat mixture, add 2 tablespoons of fat (coconut oil, olive oil, etc.) in a skillet over medium heat. Add diced onion and saute 3-4 minutes, then add ground beef – cook until meat is browned. Add Taco Seasoning and the 1/2 cup of tomato sauce. Simmer for about 5 minutes stirring occasionally. Remove from heat.
Add all the Avocado Sauce ingredients listed above to a blender or food processor. Blend until smooth.
Spoon taco meat into cooked sweet pepper halves. Top each with a little of the Pico de Gallo. Garnish with olives, green onions, chopped cilantro –whatever you like. Finish with a drizzle of the Avocado Sauce.
• Do-it-yourself Paleo Mayo Recipe Link
• Avocado Sauce recipe yields about 1 cup
• Simply stir or shake Taco Seasoning spices to combine
Ingredients
Directions
Slice mini sweet peppers lengthwise in half and remove seeds. Grill (medium high direct heat, about 10 minutes, turning once) or bake in oven (10-12 minutes at 400ºF). Set aside.
For the taco meat mixture, add 2 tablespoons of fat (coconut oil, olive oil, etc.) in a skillet over medium heat. Add diced onion and saute 3-4 minutes, then add ground beef – cook until meat is browned. Add Taco Seasoning and the 1/2 cup of tomato sauce. Simmer for about 5 minutes stirring occasionally. Remove from heat.
Add all the Avocado Sauce ingredients listed above to a blender or food processor. Blend until smooth.
Spoon taco meat into cooked sweet pepper halves. Top each with a little of the Pico de Gallo. Garnish with olives, green onions, chopped cilantro –whatever you like. Finish with a drizzle of the Avocado Sauce.
