Any day can be Taco Tuesday when you’re rolling up your own delicious, homemade Chipotle Tacos with Cilantro Sour Cream. It’s immune-boosting properties are off the charts… but two immune powerhouses include cilantro and chipotle powder. Cilantro is rich in immune-boosting antioxidants which prevent cellular damage caused by free radicals. And chipotle powder can help improve the immune system, improve digestion, aid in health bone formation, and optimize nutritional uptake from other foods. Even better? You’ll be chowing down on these Chipotle Tacos in just 35 minutes!

Chipotle Tacos with Cilantro Sour Cream

Servings: 6 
Prep Time:  15  minutes  
Cook Time: 20 minutes 
Total Time: 35  minutes  

Ingredients  

2 tablespoons olive oil 
1 lb. ground beef, 90% 
1 onion, diced 
2 teaspoons chipotle powder 
1 ½ teaspoons cumin, ground 
2 cloves garlic, minced 
Pinch of red pepper flakes (to taste)  
Salt and pepper, to taste 
¼ cup chicken or beef broth 
12 tortillas (sprouted, organic corn or flour, or grain-free) 
Optional: 1½ cups shredded cheese

For the “Sour Cream”

1 cup avocado oil mayo (such as primal kitchen) 
¾ cup cilantro, chopped 
1 teaspoon garlic powder  
¼ cup jalapenos, canned and drained 
1 lime, juiced 

Optional toppings: pickled red onion, cilantro, avocado. 

Instructions  

Preheat the oven to 375F and line the grain-free tortillas in a 9×13 baking dish. 

In a skillet, heat cooking oil until warm over high heat. Add ground beef and onion and sauté for 5 minutes, or until onion is translucent and beef is cooked through.  

Add chipotle, cumin, garlic, red pepper flakes, salt, and pepper. Stir to combine.  

Add broth, reduce heat to medium and simmer for 10 minutes or until sauce has thickened.  

While the beef is simmering, place the tortillas in the oven and set a timer for 5 minutes. 

Remove the beef from the heat and the tortillas from the oven. Evenly divide the meat mixture between each tortilla. Top each taco with cheese and put back in the oven for 5 minutes. 

Meanwhile, add mayo, cilantro, garlic powder, jalapenos and lime in a bowl and stir to mix until smooth and creamy.  

Divide the tacos among 6 plates and top with a dollop of homemade sour cream. Additional toppings include fresh jalapeno, avocado, red onion, halved cherry tomatoes, red pepper slices and additional cilantro.  

Calories: 433
Fat: 40g
Carb: 14g
Fiber: 4g
Protein: 35g