Taco night was always one of my favorites as a kid (provided I could have a warm, fluffy, soft tortilla instead of one of those crunchy shells that scrape your mouth). Heck, I even loved Taco Bell. There’s just something incredibly satisfying about the combination of spiced meat, melted cheese, and sour cream all wrapped up in an easy-to-eat package. None of which are exactly healthy. These Sweet Potato Tacos have been a long time in the making, with some of my earlier iterations using lettuce or jicama wraps. But I always found I’d be hungry again soon after and knew I needed a heartier vehicle to deliver my seasoned meat. Something with a rich flavor to make up for the absence of sour cream. Of course it had to be our old friend the sweet potato! But you can also serve these in squash boats (whether it’s hollowed-out zucchini, yellow squash, butternut squash, or on top of spaghetti squash) or fall back on lettuce or jicama wraps in a pinch (especially if you want a really quick meal).
Struggling to Start the Autoimmune Protocol?
Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!