A paleo take on a Mexican fav - tacos. This flavoursome dish involves skipping the tacos and serving it with cauliflower rice and kale, topping it with obligatory guacamole and coriander. However, there is definitely a time and place for tacos, and if that is now, try to choose organic corn varieties to avoid GMOs.

Prep  15 Mins  | Cook 25 Mins  | Serves 3-4

Recipe By: Megan Ford  / @megshealingkitchen


  • 3 Tbsp EVOO
  • 1 red or brown onion - sliced into thin strips
  • 1 red capsicum - sliced into thin strips
  • 400-500g organic beef - cut into thin strips
  • 2 tsp ground cumin
  • 2 tsp smokey paprika
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 Tbsp Natural Bone Broth Body Glue -  dissolved in 50ml of boiling water
  • Cracked pepper
  • Chilli flakes
  • Juice of ½ a lime


  • Avocado or guacamole
  • Coriander
  • Goats cheese or nutritional yeast
  • Hemp seeds


  1. Over medium heat, add olive oil, onion, capsicum and sauté for 4 minutes, stirring every 1-2 minutes.
  2. Add in beef, spices, oregano, olive oil and fry off for 3 minutes
  3. Pour in the dissolved bone broth, season with pepper and chilli, and allow to cook for a further 2 minutes or until the meat is cooked to your liking. 
  4. Serve with cauliflower rice, a squeeze of lime juice and top with avocado/guacamole and extra coriander.