Posted on Leave a comment

Paleo Instant Pot Pork Chili Verde Tacos

Paleo Instant Pot Pork Chili Verde Tacos

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 4 lb pork shoulder bone in
  • 1 lb tomatillos husked and cut in half
  • 2 4 oz cans diced green chilies
  • avocado oil
  • salt and pepper
  • 1 onion quartered
  • 4 garlic cloves minced
  • 2 limes juiced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp oregano
  • 1 pkg @sietefoods almond flour tortillas

Instructions

  • Preheat your oven to 400 degrees.
  • Prepare the tomatillos and place on a lined baking sheet cut side down.
  • Drizzle avocado oil and salt and pepper over the top and place in the oven for 30 minutes
  • Add roasted tomatillos, hatch chilies, quartered onion and spices to high powered blender and blend into a smooth consistency add salt and pepper to taste.
  • Salt and pepper pork shoulder and place in instant pot.
  • Pour the chile verde sauce on top of the pork.
  • Close lid and seal vent on instant pot.
  • Cook on high pressure for 1.5 hrs.
  • Let naturally release.
  • Remove pork from the instant pot and shred the pork with 2 forks, removing any excess fat.
  • Heat tortillas and spoon pork along with a generous amount of sauce onto tortilla. Garnish with avocado.
  • Enjoy!
Posted on 2 Comments

Paleo Lemon Garlic Shrimp Alfredo

Paleo Lemon Garlic Shrimp Alfredo

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people

Ingredients

  • 1 box @cappellos paleo fettuccine pasta
  • 2 tbsp @terradelyssa organic olive oil
  • 6 tbsp @nutiva palm shortening
  • 4 cloves garlic minced
  • 1 pound @wholefoods whole catch pink shrimp
  • salt and pepper to taste
  • 1 teaspoon italian seasoning
  • 4 cups baby spinach
  • 2 tbsp parsley chopped
  • 1/2 lemon juiced

Instructions

  • Bring pot of water to a boil for pasta.
  • In medium pan, heat olive oil and 2tbsp of shortening.
  • Add the garlic and cook until fragrant.
  • Add the shrimp and salt and pepper to taste. Sauté about 1-2min.
  • Add italian seasoning and spinach and cook until wilted about 2min.
  • While spinach is wilting cook the pasta about 1-2min and drain.
  • Add the pasta to the pan with the remaining butter, and parsley and stir until mixed and butter is melted.
  • Add the lemon juice and tomatoes if desired before serving.
  • Serve while hot
  • Enjoy

Notes

Note:original recipe modified from @alyssa_therecipecritic
Posted on Leave a comment

Paleo Beef Enchiladas

Easy Paleo Beef Enchiladas
Adapted from Paleo Grubs
INGREDIENTS
Enchiladas
  • 1 1/2 lbs. grass fed ground beef
  • 2 tbsp avocado oil, divided
  • 1 onion, chopped
  • 1/2 cup carrots, finely diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 avocado, sliced
  • 8 almond flour tortillas (I use Siete Almond Flour Tortillas)
Sauce
INSTRUCTIONS
  1. To make the enchilada sauce, heat one tablespoon of avocado oil in a saucepan over medium-high heat. Once heated, add the onion and garlic and sauté until soft and translucent. Add in the remaining ingredients except arrowroot powder and bring to a boil. Reduce the heat and simmer for about 10 minutes. Increase heat and bring sauce to a boil, sprinkle arrowroot powder and whisk to combine.  Reduce heat to simmer until sauce is thickened.
  2. While sauce is simmering, heat the remaining tablespoon of avocado in a large skillet over medium heat. Add the onion and carrots and sauté until translucent and soft.  Add ground beef to skillet and season with salt and pepper until cooked through and brown.  Remove from heat and stir in about 8 spoonfuls of the enchilada sauce.
  3. Preheat the oven to 350 degrees F.  Grease a 9x 13 baking dish with avocado oil and fill each tortilla with a few spoonfuls of the meat mixture and place rolled over in the baking dish side by side. Cover tortillas with the remaining sauce and sprinkle 1/2 cup of chopped onion on top and bake for 15-18 minutes. Pull out and place in broiler for 5 minutes to crisp onion and bake in sauce.  Top with your choice of sliced avocado, cilantro, parsley, shredded lettuce and serve with Spanish cauliflower rice…Enjoy!

XOXO,

Tiffany

Some of the links in this post are affiliate links and if you go through them to make a purchase I might earn a commission. Keep in mind that I link these products are readily available, the products I use and not because of the commission I might receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.