Just when you thought you had seen it all in a taco, I come around with this crazy version that includes kale. But before you dismiss these, hang tight and let me explain.
Three years ago, when I began to develop recipes for my third cookbook, The Best Grain-Free Family Meals on the Planet,I had a call-for-ideas from my MOMables community. This recipe came from Wendi who made these for her son Beckam, and it’s one of their family favorites.
In today’s version, I use ground buffalo meat, just like Wendi shared with me, but I’ve made them with ground beef and ground turkey, and it always comes out delicious. Check out this video to see how quickly they come together in the skillet.
As many of you know, tacos are a way to my heart, right after coffee, of course, and this recipe makes an appearance our weekly taco night from time to time.
You might be thinking that there is no way kale can taste good in a taco, but I’d argue that when finely chopped, it wilts down to a texture very similar to spinach, which you can substitute in this recipe if you don’t have kale on hand.
For the most part, the meal comes together in about 15-20 minutes inside a large skillet, making it a breeze to prepare and cleanup is minimal. Don’t you love that type of recipes? I sure do!
What is your favorite way to stuff a taco?
Buffalo Kale Tacos
Wendi Humes, a community member, shared this recipe with me. It’s one of her family’s favorite taco recipes, and it includes kale! I promised her son I’s include it in my next book and make a video. So here it goes!
- Yield: 4 servings 1x
- 1 tablespoon (13.05 g) coconut oil
- 1/2 pound (227 g) ground grass-fed buffalo
- 1/2 cup (55 g) carrots, grated
- 1/2 cup (80 g) onion, diced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon sea salt
- 1 tablespoon (7.5 g) mild chili powder
- 1 teaspoon ground cumin
- 2 tablespoons (32 g) tomato paste
- 1/2 cup (120 ml) water
- 2 cups (134 g) kale leaves, sliced into thin strips
- Salsa or Homemade Salsa or pico de gallo
- Sliced avocados or Easy Guacamole
- Sour Cream
- Grated Cheddar Cheese
- Sliced Olives
- In a large skillet over medium-high heat, add oil. Once heated, add ground buffalo meat, carrots, onion, and garlic. Toss beef around while it cooks to break it up. Cooking for about 5 minutes, until the meat begins to brown and the veggies soften.
- Add salt, chili powder, cumin, and tomato paste. Add in kale strips, toss to combine, and add the water; reduce the heat and simmer for about 5 minutes, until kale has softened.
- Scoop mixture into taco shells. Top with pico de gallo, avocados, sour cream, sliced black olives, or your favorite toppings.
Ground buffalo meat is very lean and therefore, no draining of the “fat” is necessary for this recipe. You can also use ground beef or turkey as a substitute.