How to Make Tacos

We like to have a taco night at least once a month. Not only are these tacos delicious, but they are also a million times healthier for you than traditional restaurant tacos, which are usually full of lard, MSG, any number of common allergens, and an excess of sodium. These are made with only 1 tablespoon of heart-healthy olive oil and my allergy-free homemade taco seasoning you’ll feel practically virtuous serving this fast food. Using beef will make for a more crumbly taco filling, which my kids prefer; bison or buffalo meat is very lean and super high protein; and my husband and I like ours best with dark meat turkey. Pick your protein to suit your family’s palate. Use your Vidalia Chop Wizard with the finer grid to mince the onion and bell pepper in less than a minute.