In college, Taco Tuesdays were definitely one of the highlights of my week. Only next to the Crispy Chicken Wrap with ranch dressing. Oh college.
I like to have tacos on a regular basis. They have a lot of parts but come together pretty easily. So tonight was Taco Monday. It doesn’t have quite the same ring as Taco Tuesday and its alliteration. Sad.
I used this Beef Chorizo Tacos with Cabbage Slaw recipe from Cooking Light, by far my favorite magazine. I love that they have healthy recipes that taste great while using whole ingredients.
I made a few substitutions in this recipe based on, well, how I felt. Instead of cabbage, I used a broccoli slaw mix and used apple cider vinegar and coconut oil because it was the first two things I grabbed. Yes, I’m THAT creative. I did stick to the beef recipe though.
My husband claims my Jalapeno Lime Sweet Potatoes is one of his absolute favorite things that I make. They are really simple too! I just mix 1 lb diced sweet potatoes with 1 tbsp coconut oil. I put them into a 425 degree oven and roast for about 20-30 minutes (depending on how patient I am). Then, I toss them in the juice from a half lime, a chopped jalapeno (as many or as little seeds as you want. Also, I wore gloves this time. No pepper tears today), cilantro, salt, and pepper. The potatoes are slightly sweet and have a fresh taste thanks to the cilantro and jalapeno.
The tacos were topped with salsa, avocado, the cabbage slaw, beef, and greek yogurt.
Now we are watching Saturday Night Live from Saturday with Dakota Johnson (oh and having a glass a wine because it is against the law to waste a half a bottle of wine from the night before). I did enjoy this skit a lot:
I literally can’t even.