Beef Tacos

Makes 4 servings

2 tablespoons extra-virgin olive oil
1/2 teaspoon turmeric powder, divided
1/4 teaspoon black pepper
1 pound ground organic grass-fed ground
1 small yellow onion, chopped
2 large garlic cloves, diced
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon chili powder or 1/4 teaspoon
cayenne pepper, optional (if you want it a
little spicy)
4 tortillas, 4 lettuce wraps, or 8 taco shells
Fillings (your choice):
3/4 cup organic sour cream or vegan sour
1 cup nutritional yeast
1/2 cup grated carrot
1 cup diced lettuce
1 avocado, cubed
1 pepper, diced
Fresh chopped cilantro
1 handful of broccoli sprouts
16 ounces black beans (soaked, cooked,

1. Heat the oil in a large frying pan over
medium heat. Add the 1/2 teaspoon
turmeric and black pepper. Sauté for
1 minute or until sizzling. Add the
beef and cook for 3 to 4 minutes or
until it turns brown, stirring
2. Add the onion, garlic, cumin, 1/2
teaspoon turmeric, paprika, salt,
pepper, and chili powder, if using, to
the meat and stir. Cook for 7
minutes, or until the vegetables are
tender and the flavors are well
3. Place 1/4 cup of meat into each
tortilla, or 2 tablespoons into a taco
shell, and then add your fillings of

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