Master the art of making healthy food delicious with TDAE Performance Recipes.

WHY IT'S SO GOOD FOR YOU

Add flavor, nutrient intensity and style to your Taco Tuesdays with this complex dish made simple. Everyone loves tacos but they get a reputation as fast/street food - more about comfort and less about health. This recipe combines the benefits of grass fed beef, sprouted grains and fresh herbs to make a tempting taco that will pack a healthy performance punch! 

ingredients and instructions

1 teaspoon raw organic honey (local if possible)

2 teaspoons Worcestershire sauce

Juice of 1/2 of a large orange

Salt & pepper to taste

Ezekiel corn tortillas

Sour cream

Cilantro (organic)

Pickled red onions (recipe to below)

2 tablespoon butter for sauce + 1 tablespoon for heating taco shells

1/2 onion; diced (organic)

2 cloves garlic; minced

1 teaspoon chili powder

1/2 teaspoon crushed red pepper

2 teaspoon smoked paprika

1/2 cup beef stock

1/2 cup apple cider vinegar

RELATED: Order real bone broth to be sent to your doorstep. 

BBQ SAUCE: Add butter to saucepan and heat over medium. Add diced onions and sauté until caramelized. Add garlic and cook for 1-2 minutes. Turn heat down to low and combine remaining ingredients, cook on low for 5 minutes, stirring frequently. Remove from heat and allow to cool for a minute. Blend with an immersion blender until smooth. Add salt and pepper to taste. Add a dash of your favorite hot sauce for a spicier BBQ sauce.

SHORT RIBS: Salt and pepper beef short ribs and place in crock pot and smother with BBQ sauce. Cook in crock pot on low for 8 hours. Allow short ribs to cool before removing the meat. Shred or chop the beef depending on your preference. Pour remaining BBQ sauce into a small bowl and whisk.

TACOS: Place tortilla shells on a cookie sheet and brush with melted grass-fed butter on both sides. Place in the broiler for 5 minutes each side, or until warmed and softened. Top tortillas with beef, sour cream, pickled onions, cilantro, and BBQ sauce. Enjoy!

PICKLED RED ONIONS:

4-6 whole cloves

1 teaspoon Himalayan pink salt or sea salt

1 teaspoon raw organic honey (local if possible)

1 1/2 large organic red onion

1 1/2 cups apple cider vinegar

2 bay leafs

3 tablespoons black peppercorns

Boil 6 cups water. Thinly slice onion in rounds. Heat apple cider vinegar and honey in a small saucepan. Place onion slices in a mesh colander and pour boiling water over them, slowly, being careful to cover each onion. Place onions in a mason jar, or similar large glass container that you can cover. Pour in apple cider vinegar mixture and combine all other ingredients. Gently stir with a fork, and press down onions so that they are all covered by the liquid. Cover and let cool to room temperature. Refrigerate. Onions are best left to ‘pickle’ for 2-3 days before enjoying.

take home

These tacos are a great example of how you can spice up your boring recipe routines and make them more nutritious at the same time. Cooking with real, fresh food ingredients at home is a critical step in getting real health and performance results from your nutrition efforts. 

References

 Andrews, R. (n.d.). All about grains: Here's what you need to know. Retrieved May 25, 2015, from http://www.precisionnutrition.com/all-about-grain  


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Tim DiFrancesco, PT, DPT, ATC, CSCS is the Head Strength & Conditioning Coach of the Los Angeles Lakers and founder of TD Athletes Edge.  He is nationally renowned for his evidence-based and scientific approach to fitness, training, nutrition, and recovery for athletes and fitness enthusiasts.

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