Chicken and beef “tacos” – gluten and grain free

Chicken and beef “tacos” and  Winter girls’ night in.

Years ago I used to host movie nights where the girls would arrive dressed in their “lounge around the house” gear and bring nibblies and drinks to share. It was a time for everyone to have a break from the hubby/kids/every day life and let their hair down.

This year, I brought movie night back and I wanted  to make something that everyone would like, but be healthy at the same time.

Mexican is always a crowd pleaser but can be unhealthy once you add taco shells and packet taco seasoning which are full of highly processed ingredients with low nutritional value.

The chicken dish, usually known as “pulled Mexican chicken” can take a long time to cook, so when you have a million things to do before your guests arrive, you don’t want to spend much time in the kitchen. Hence I have used a BBQ chicken to do the job.

I have to say the chicken tacos – much to my surprise – were a huge hit with the girls so if you’re not too keen on beef, simply double the recipe for the chicken.
If you prefer to use traditional taco shells, be warned, the chicken dish can be a little wet and more suited to lettuce. Down the track I will post a clean tortilla recipe so watch this space.

Why this is so good for you

Grass fed beef helps prevent coronary artery disease, hypertension, arthritis, reduces the risk of heart attack and helps reduce the risk of cancer.
Free range, pastured or organic chicken is hormone free, chemical free, antibiotic free, higher in Omega 3 than regular chicken, and richer in taste. Great for muscle growth and development, keeps bones strong, boosts the immune system, lowers the risk of developing arthritis, helps soothe PMS systems, helps to regulate testosterone levels in men, and reduces risk of heart attack.
Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.
Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Cumin helps asthmatics, diabetics, helps fight cancer, aids digestion, helps relieve constipation, helps relieve insomnia, helps fight viral infections, boosts the immune system, helps fight anemia, promotes healthy, beautiful skin and helps remove toxins from the body.
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Lettuce prevents heart disease, helps prevent anemia, helps regulate bowel movement, helps relieve insomnia and reduces risk of neural tube defects in pregnant women.
Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.
Coriander promotes liver function and bowel movement, lowers blood sugar levels, helps treat Alzheimer’s disease, helps protect the body from lung and cavity cancers, helps relieve arthritis, cures mouth ulcers, stimulates memory, helps remove heavy metals from the body  and helps cure anemia.


Chicken and beef “tacos” – gluten and grain free

Yield: 6 - 8


  • 2 heads of iceberg lettuce, leaves washed and separated
  • Bunch of coriander (or flat leaf parsley)
  • Toppings such as diced tomato, cheese and sour cream (for those than can tolerate dairy)
  • 4 limes
  • For the chicken tacos
  • Oil of choice (I used macadamia oil)
  • 1 BBQ chicken free range or organic), shredded with a fork.
  • 1 brown onion, chopped
  • 1 large red capsicum, sliced into strips, then halved
  • 4 cloves garlic, crushed
  • 3 level teaspoons cumin powder
  • 1/2 level teaspoon chilli powder
  • 410 g can tomato puree
  • Freshly ground sea salt and cracked black pepper to taste
  • For the beef tacos
  • Oil of choice (I used macadamia oil)
  • 500 grams mince - grass fed, free range or organic
  • 1 brown onion, chopped
  • 2 cloves garlic, crushed
  • Optional - 1 can kidney beans, washed and drained
  • 2 – 3 teaspoons Mexican seasoning (or more according to taste)
  • 1 - 2 teaspoons cumin powder
  • ½ cup water
  • Freshly ground sea salt and cracked black pepper to taste
  • For the guacamole
  • 2 large avocados, mashed
  • 2 shallots, finely sliced
  • Squeeze of lime (or lemon juice)
  • Sea salt to taste
  • For the taco sauce (makes about 1/2 cup)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped red capsicum
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Mexican chilli powder
  • Sea salt to taste


    For the chicken tacos
  1. Fry the onion on low in a medium saucepan until soft.
  2. Add the capsicum and garlic and fry for a further 2 minutes.
  3. Stir through the cumin and chilli powder and fry for another minute.
  4. Pour in the tomato puree and mix through.
  5. Simmer for 5 minutes.
  6. Season with sea salt and cracked black pepper.
  7. For the beef tacos
  8. Heat oil on low in a medium fry pan.
  9. Add the onion and fry till soft.
  10. Add the garlic and fry for a further 2 minutes.
  11. Turn up the heat, add the mince and break up any lumps with a fork.
  12. Once meat has browned, add the kidney beans and Mexican seasoning and cook for 2 minutes.
  13. Add the water and simmer till reduced by half.
  14. Season with sea salt and ground black pepper.
  15. For the guacamole
  16. Mash avocado till smooth
  17. Stir through the shallots, lime juice and sea salt.
  18. For the taco sauce
  19. Fry onion and capsicum in a small saucepan till soft.
  20. Stir through the tomato paste and Mexican chilli powder.
  21. Add the water and garlic powder and stir.
  22. Season with sea salt.
  23. Chill till ready to use.
  24. Assembly
  25. Spoon beef and chicken in lettuce leaf "tacos" and add your favourite toppings.
  26. Dollop some guacamole over the top and a drizzle of taco sauce.
  27. Serve with a squeeze of lime and a sprinkling of coriander leaves.



2 thoughts on “Chicken and beef “tacos” – gluten and grain free

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  1. Marcus Luedi|

    Natasha, congratulations once again. You are becoming a real professional. I am so glad that you have discovered the benefit of healthy living, natural food and gluten free. great.
    Love, dad xox

    1. The Pantry Of Eden|

      Thank you very much!!!!!

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