Flavors of Fresh
Paleo-Friendly Recipes for All to Enjoy

Taco Tuesday: Turned Paleo

Taco Tuesday: Turned Paleo!

I asked this question on my Instagram the other day – does anyone else dream about food? No, just me? Well lucky for your taste buds, and mine, I dreamt up this taco recipe and just had to make it ASAP. I just couldn’t make it to taco Tuesday. The best part about that is, now you have the recipe just in time for taco Tuesday!

Since going paleo I’ve been looking for a good substitute for sour cream. Pre-paleo days, I would dollop the heck outta some Daisy! So, I finally decided to make my own paleo-friendly sour cream. The reviews are in and it’s straight 10’s across the board!

Also, my friends over at Siete Foods make the most amazing grain-free tortilla’s (and tortilla chips, which are dangerously good, try to make an entire bag last more than a day – I dare you!). Funny story for you about these tortillas; I was out grocery shopping for taco night which my family and I decided to make into an event. There I am shopping, grabbing all the ingredients so I could make my (literal) dreams come true. As soon as I get home and start cooking I realized I only got one pack of Siete Foods tortillas and I also didn’t get any regular wheat/corn tortillas for my family members. Naturally, I was super sad that I had to share my special tortillas with my non-restrictive-diet family members since they are so precious to me (the tortillas that is) and I didn’t think my family would appreciate their amazing-ness. Since I was already almost ready to serve dinner, I decided to share… so nice of me, I know! Right after her first bite, my sister said it was the best tortilla she had and wanted to know what brand it was! They really are that good regardless of your dietary restrictions.

My dad is a vegetarian so I had tons of veggie options including grilled squash and zucchini in a balsamic glaze! For the carnivores, I grilled some jumbo shrimp and a flank steak then thinly sliced it like I learned at a recent cooking class I took at the Cambridge School of Culinary Arts.

I also made a new mango salsa that I am obsessed with and you will see it in plenty of upcoming recipes. Don’t worry, there was plenty of guac too!

You can get the full recipe for each element of the dish below. You can pick and choose your favorites although I highly recommend making it all!

Happy Cooking!


Mango Salsa Recipe

  • Prep Time: 5 Minutes

  • Cook Time: 1 Minute

  • Total Time: 6 Minutes

  • Makes 8 servings


  • 1 ½ jalapeno peppers, seeds removed, minced

  • ½ red bell pepper, minced

  • ½ red onion, minced

  • 2 ripe mangos, diced into small cubes

  • 2 limes, juiced (approx. 1/4 cup)

  • Handful fresh cilantro, finely chopped

  • ½ tablespoon salt (or desired amount, to taste)


  1. After all ingredients are chopped, diced and minced, combine in large mixing bowl.

  2. Stir together until blended.

  3. Chill in refrigerator.


Paleo coconut Crema (Sour Cream) recipe

  • Prep Time: 24 hours (for chilling), 1 minute active

  • Cook Time: 1 minute

  • Total Time: 2 minutes active

  • Makes 8-10 servings


  • 1 can full fat coconut milk

  • ¼ teaspoon apple cider vinegar

  • 1 teaspoon salt


  1. Chill coconut milk in refrigerator overnight to allow thickening (in can).

  2. Once chilled and thickened, drain liquid from can leaving just the thick cream.

  3. Place all ingredients in blender or food processor and blend on high-speed until combined.

  4. Chill in refrigerator.


restaurant style guacamole recipe

Click here for my recipe!


For the protein(flank steak & shrimp):

  • Prep time: 3 mins (steak), 7 mins (shrimp)

  • Cook time: 14-16 minutes, plus 10 minutes to cool (steak), 10-12 mins (shrimp)

  • Total time: 17-20 minutes (steak), 17-19 minutes (shrimp)

  • makes 8 servings each


  • 1 lb jumbo shrimp, peeled tail off 

  • 1 ½ pounds flank steak

  • 3 ½ tablespoons olive oil

  • Salt and pepper to taste


  1. Heat two pans over medium heat with 1 ½ tablespoons olive oil in each.

  2. Rub steak with ½ tablespoon olive oil on both sides.

  3. Generously season with salt and pepper (and any other desired seasoning) on both sides.

  4. Add to hot pan and allow to cook 7-8 minutes per side.

  5. Remove from pan and let sit for no less than 10 minutes (this will allow all of the juices to stay in).

  6. If shrimp is frozen, rinse in cold running water for approximately 5 minutes in colander to thaw.

  7. Place thawed shrimp in paper towel and drain excess water by squeezing.

  8. Add shrimp to pan and reduce heat to low, add a pinch of salt and pepper (or any other seasoning of your choice).

  9. Allow shrimp to cook until pink all the way through, approximately 5-7 minutes.

  10. Remove shrimp from pan place in refrigerator to chill (optional).

  11. Place steak and cutting board and thinly slice by pressing top of finger on steak as close to the knife as possible allowing the knife to quickly be reset (video demo coming soon!).


Balsamic Veggies recipe:

  • Prep time: 5 minutes

  • cook time: 10-16 minutes

  • Total Time: 15-21 minutes

  • Makes 8* servings - *note: as a topping makes 8 servings


  • 1 medium zucchini, sliced

  • 1 medium squash, sliced

  • 2 tablespoons balsamic glaze

  • 1 tablespoon olive oil

  • Salt to taste


  1. Heat olive oil in cast-iron skillet on high heat.

  2. Lightly brush zucchini and squash wish olive oil and balsamic glaze and salt.

  3. Add veggies to pan and cook on both sides until slightly brown (approximately 5-8 minutes per side).

  4. Note: you can also roast veggies in the oven or grill outdoors.


Caramelized Onions and Peppers:

  • Prep Time: 5 mins

  • Cook Time: 15 minutes (approx.)

  • Total Time: 20 minutes

  • Makes 8* servings - *note as a topping, makes 8 servings


  • 1 yellow onion, minced

  • 1 red pepper, thinly sliced

  • 1 green pepper, thinly sliced

  • 2 tablespoons olive oil


  1. Heat olive oil in a pan over medium high heat.

  2. Add onion and peppers, reduce heat to medium low.

  3. Once veggies start to cook down, reduce heat to low.

  4. Allow veggies to cook until caramelized. You will know they are caramelized when they are soft and slightly browned and have a sweet taste.


Cauliflower Rice recipe

  • Prep time: 5 minutes

  • Cook time: 5-7 minutes

  • Total time: 10-12 mintes

  • Makes 8* servings - *Note: makes 8 servings as topping


  • 2 cups riced cauliflower

  • Salt to taste


  1. If using a full head of cauliflower (as opposed to FLORETS, frozen cauliflower rice, or pre-riced cauliflower) remove head from the stem and chop off as much of the remaining stem as possible leaving florets

  2. if using florets (as opposed to frozen cauliflower rice or pre-riced cauliflower), pulse in food processor until cauliflower is consistency of traditional rice

  3. In empty pan, add riced cauliflower on low heat with ¼ cup of water - *Note: if you are using frozen cauliflower, skip the water since it will already have its own water.

  4. Cover and let steam until water has evaporated, approx. 5-7 minutes.

  5. Once cauliflower is almost done, add a pinch of salt and any other desired seasoning.


for the Tortillas:

  • Prep Time: N/A

  • Cook TIme: 6-8 minutes

  • Total Time: 6-8 minutes

  • Recommend 2 bags of tortillas for 8 servings (2 tacos per person)


  • 2 bags, Siete Foods Tortillas (they make almond flour and cassava & coconut flour, either option works)


  1. Heat one of the used pans over high heat (no oil needed)

  2. Place tortilla in pan until it starts to bubble and turn slightly brown (approximately 3-4 minutes), repeat on other side.

  3. Repeat with each tortilla.

  4. Note: If you want a softer tortilla, microwave for 30 seconds.


Other Ingredients:

  • 2 small radishes, thinly sliced

  • ½ cup shredded carrots

  • 1 cup arugula

  • 2 cups purple cabbage, shredded


and finally:

  • Remove any items from fridge.

  • Assemble tacos as desired and enjoy!