Non-carb sides for tacos? I'm serving tacos to a group, including gluten-free and paleo people (who eat taco salad).
All the Mexican side dishes are carby - beans, rice, corn, potatoes. Salad doesn't make sense as I already have all the salad fixin's on hand for the taco salad eaters. I do serve salsas and chips, but those paleo people can't indulge. What large quantity side can fit into this conundrum?
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Make up a Mexican type seasoning (use some sazon seasoning in water)..water 'fry' that to color and season and just LIGHTLY cook---you want crunch.
Then finish it up with some chopped tomatoes, green onions, and parsley (or cilantro) and good dash of olive oil.
A Mexican Fruit Salad: Basic fruits (melon, orange slices, cantaloupe, pineapple, mango)
Savory and texture elements: Red Onion Diced fine, tomato, Jicama, jalapeno peppers.
Dressing: Lime juice, olive oil, cumin, salt, chili powder.
-gazpacho! so fresh and healthy: http://www.theamusedbouche.com/2012/09/26/just-in-time-late-summer-gazpacho-tomatoes-red-pepper-jalapeno-avocado/
-roasted butternut squash and black bean quinoa: http://www.theamusedbouche.com/2012/05/02/the-odd-couple-roasted-butternut-squash-and-black-bean-quinoa/
http://theclothesmakethegirl.com/
https://food52.com/recipes/12818-cabbage-vinaigrette
https://food52.com/blog/12148-5-things-you-didn-t-know-about-eating-paleo
- How about some big veggie slices (cucumbers) or strips (bell peppers, jicama) as a g-f, paleo salsa vessel. I know it sounds weird but I love cucumbers with salsa.
- Ceviche is a great snack/side...fresh and delicious. You can serve it in little shooter cups with mini spoons or just in a big bowl.
- Grilled fruit with chili powder and lime juice. I'm especially fond of pineapple and watermelon, which takes on an almost meaty quality.
I like to reference Rick Bayless when I want something relatively authentic and not too heavy. Unfortunately, Mexican-American fare can give an otherwise fantastically fresh and dynamic cuisine a fatty, carby, cheesy reputation. I think, above all, Mexican food is about simplicity.
I make this salad all year round. You can play with herbs with success. http://toriavey.com/toris-kitchen/2011/07/crunchy-pickled-salad/
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