Teriyaki Tacos with Mango Jalapeño sauce

 

It’s Taco Tuesday! Today I am making some Teriyaki tacos with a delicious Mango Jalapeño Sauce because the secret is in the sauce. I whipped up the chicken, pineapple, red onions and taco shells in my new Le Creuset nonstick pans which handled it like a champ. I have had these pans for a few months now and I am totally converted, they are heavy duty, super nonstick aaaaand come with a lid because who has been guilty of just wrapping tin foil over your lidless pan??! Oh and they don’t peel like most other brand name nonstick pans do. This is the pan that I have.

 

Let’s talk about the sauce for a minute and how darling is my mini Le Creuset cocotte? My 3 year old took her chicken out of the taco and just dipped it in the sauce and kept asking for more, I didn’t add any Jalapeño seeds so that it wasn’t spicy for my kids.

teriyake tacos with jalapeno mango sauce

This meal came together pretty fast and it is really easy to make it paleo by using a lettuce wrap or avocado or salad instead of using a taco shell.

Teriyaki Tacos with Mango Jalapeño sauce
Prep time: 
Cook time: 
Total time: 
Serves: 15 tacos
 
Ingredients
  • 3 Chicken breasts
  • 1 cup of coconut aminos or teriyaki sauce
  • salt and pepper
  • 1 red bell pepper
  • pineapple chunks
  • tomatoes
  • lettuce of choice (I used red cabbage)
  • red onion
  • For the DRESSING:
  • 1½ cup mango chunks
  • 3 oz avocado oil
  • 1 tsp apple cider vinegar
  • juice from 1 lime
  • half of a jalapeño
  • 1 tbsp honey (or 2-3 dates)
Instructions
  1. First add your coconut aminos or teriyaki sauce to your chicken breasts and let marinate for 30 mins-couple hours.
  2. Meanwhile chop up all your veggies, before you are ready to cook the chicken add chopped red peppers and pineapple into the pan with a tiny bit of avocado oil or olive oil. Cook it up till you get a nice char.
  3. Add all dressing ingredients except the jalapeño to a blender and blend. Deseed the jalapeño if you don't want it to be spicy and add it to the blender and pulse.
  4. Then start heating up some taco shells (optional).
  5. Next slice up your chicken and cook in pan on medium high heat until cooked through.
  6. Add chicken, pineapple, peppers, tomato, lettuce and sauce to your shell of choice (lettuce, avocado or make a salad). Enjoy.

 

Eating Clean FREE Quick start Guide

Paleo German Pancake

I’ve been getting multiple questions in my email or on instagram about “Where do I go to learn about eating clean?” or “What is eating clean?” While there are many different variations on what people believe qualify as eating clean, for me it is as close to whole food that hasn’t been processed with added preservatives and chemicals. I created this QUICKSTART guide and put it in my ebook “Learn to Eat Clean in 3 Weeks” I wanted everyone to be able to have the guide so I am putting it here for you to download so you can keep it forever as a reference!

How to eat clean printable. Download HERE 

My “Learn to Eat Clean in 3 Weeks” ebook has over 30 recipes in it and a shopping list and calendar for you to follow. You can buy it HERE.

Sweet Beef Tacos & Le Creuset Giveaway

These sweet beef tacos are brought to you by Le Creuset. So these tacos turned out more amazing then I could have imagined, the meat is spicy, sweet and smokey which is pretty much the trifecta of perfection according to me. They are really easy to customize your specific diet needs, you could use lettuce wraps as your taco shell, or load everything on top of a sweet potato or load everything into a bowl. It was really simple to throw together the FIVE (yes, only five) ingredients into your le creuset Dutch oven and then reheat the meat in my brand new Le Creuset non-stick pan. I used it for the first time for this recipe and they surpassed all of my expectations, I kind of accidentally burnt some of the meat I was reheating but the burnt parts washed off with ease!

First we brown the beef chuck roast on all sides to sear in all the goodness. Next mix the salsa, maple syrup, green chilies and smoked paprika together and pour over the roast. Once it has been cooked shred meat and serve or save for later. Meanwhile slice up red peppers, yellow onion and start cooking in your pan. Chop up avocado, red cabbage, tomatoes and limes. For the dressing blend together avocado oil, lime juice, cilantro, rice vinegar and dates. Add the meat to the pan to crisp it up a bit and serve.

Like I said above, these Le Creuset pans are a dream, they are super heavy duty and slick, I barely had to use any oil for my peppers. So many of my readers ask me what kind of cooking pans I suggest and these are going to be my new favorite. They don’t flake like most other non-stick pans and get dangerous chemicals in your food. I’ll keep updating you all how they wear and tear after heavy use 😉 I’m guessing they will be good since it says it has a lifetime guarantee. Oh and did I mention they are oven safe??

Toppings of choice with Sweet Cilantro Dressing.

Now on to the GIVEAWAY!
Instagram contests by Rewards Fuel

 

Sweet Beef Tacos
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 lbs Beef Chuck roast
  • 1 cup red salsa
  • 1 small can green roasted chilies
  • 1 tsp smoked paprika
  • 3 tbsp maple syrup (or brown sugar or date syrup)
  • 4 oz avocado oil
  • 2 oz rice vinegar
  • juice of 1 lime
  • 1 bunch cilantro
  • 3 pitted dates
  • Corn tortillas (or lettuce or sweet potato)
  • red cabbage
  • avocado
  • tomatoes
  • limes
  • red pepper
  • yellow onion
Instructions
  1. First we brown the beef chuck roast on all sides to sear in all the goodness. Next mix the salsa, maple syrup, green chilies and smoked paprika together and pour over the roast. Cook on medium heat for 6-8 hours in dutch oven depending on the size of your roast (mine was 4.5 lbs), shred meat and serve or save for later. Meanwhile slice up red peppers, yellow onion and start cooking in your pan. Chop up avocado, red cabbage, tomatoes and limes. For the dressing blend together avocado oil, lime juice, cilantro, rice vinegar and dates. Add the meat to the pan to crisp it up a bit and serve