Kitchen Alchemy: Every Day is Taco Tuesday

Taco bowls are the best, you guys. Easy? Check. Delicious? Check. Packed with nutrients? Check. Customizable to your heart’s content? Check. Best of all, you can whip one up in under 20 minutes. Here's how...


I first started making them back in 2010, when I realized I had a gluten sensitivity. If you are following a gluten-free, low-carb, or Paleo diet, or if you are just trying to eat more real food and less processed food, the Taco Bowl is your ticket to feeling full and satisfied.

Here’s my formula...  

1. Start with a big a$$ bowl. 

Like, one you could fit your whole face in. 

2. Fill your bowl to the half-way point with leaves.

Leaves? Yes, leaves. Green leafy vegetables are an essential component of human health. This is something ALL diet philosophies can agree on. The darker green, the more nutritional benefits. You can choose from either…

A) Raw leaves — these work well and require almost no prep (Except washing):

  • Lettuce
  • Arugula
  • Baby Spinach

Dress your raw greens with a little EVOO, lime juice, and salt. 


B) Cooked leaves:

Note: This is great opportunity to use leftovers!


3. Cook up your Protein of choice + Taco Seasoning:

  • Grassfed ground beef—this is my go-to protein choice
  • Ground turkey

Heat your skillet to medium-high. Melt 1tsp of your fat of choice (my faves are clarified butter, coconut oil or bacon fat) add your taco seasonings to the pan (use a pre-made blend, or combing equal parts Cumin and Chili Powder, with a few dashes of garlic powder.

Crumble in the ground meat with your hands, and stir like you mean it to combine seasonings thoroughly. Keep stirring, and breaking apart chunks, until there are no pink parts left. Immediately turn off the heat once the last pink has disappeared, because dry meat is not the championship. 

Now it's time to add salt + pepper to taste. The "to taste" part is really important--TASTE your meat. If it doesn't taste AMAZING, you probably need to add a little more salt. Salt will activate the other spices and flavors --read more about the essential role of salt. 

Let skillet contents rest as you assemble your other ingredients. 

4. Add Toppings!!! 

I've put a * next to the ones that I personally ALWAYS include and view as essential, but this whole section is really where personal taste comes in.

  • Salsa* (I am particularly fond of the Salsa Authentica from Trader Joes)
  • Sliced Scallions
  • thinly sliced radishes
  • Pickled red onions 
  • Cheese* (my fave is aged cheddar, but you could get super authentic up in here with some Cotija.)
  • sour cream
  • avocodo or guacamole
  • fresh cilantro*
  • fresh diced tomatoes
  • sliced jalapenos
  • hot sauce* (i love The Pepper Plant Pepper Sauce--like if you were stranded on a desert island what would you bring type love)
Pan seared fish tacos, with black beans, cilantro, lettuce, grated cheddar cheese, aioli, salsa, sauteed onions, cherry tomatoes, avocado. 

Pan seared fish tacos, with black beans, cilantro, lettuce, grated cheddar cheese, aioli, salsa, sauteed onions, cherry tomatoes, avocado. 

Just to recap, your essential ingredients are:

  • Ground meat (beef or turkey) 
  • Taco Seasoning
  • Sea Salt
  • Leaves (raw or cooked)
  • Fat for cooking (ghee, coconut oil, bacon fat)
  • Toppings of choice (See list above)

5. Grab a fork and dig in.

Savor the amazing variety of flavors and remember how good life really is. We would love to see what kind of taco bowl variations you create. Please share your creations on social media! Tag us @thefitnessalchemists and use the hashtag: #fuelyourawesome