Paleo Indian Tacos

Paleo Indian Tacos

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  • Oil or ghee
  • 1 onion, diced
  • 16 oz ground meat (use any mixture you have on hand; I especially like beef and pork)
  • 2 large cloves garlic, minced
  • 2 firm tomatoes, diced (you can probably sub canned here, but make sure you get one without added salt and drain the water before use)
  • 1 Tbs ginger (or 1 tsp ground ginger)
  • 1 Tbs curry powder, or to taste (see earlier post for recipe)
  • 1 tsp minced hot green pepper (to taste; New Mexico green chiles work really well!)
  • 3 cups frozen okra (other veggies would work as well, including diced asparagus, green bell peppers, etc.)
  • 1/2 lemon, juiced (this is optional, but it really elevates the dish)


Heat ghee or oil over medium heat until hot. Add the onion and cook until softened, about 5 minutes. Add the meat and cook until no longer pink. Add the garlic, tomatoes, ginger, curry powder, and hot peppers. Cook for a few minutes until blended together (maybe about another 5 minutes). Add frozen okra and cook about another 10 or 15 minutes. Taste and add more curry powder if needed. Squeeze in lemon juice and stir. Serve. I like this over shredded cabbage (for a really fast dinner) or riced cauliflower (cooked). You might also serve it like tacos in a large collard green or lettuce "shell".