Taco Bar Tuesday! 

Here’s your head start on Taco Tuesday!

You know how I feel about Taco Tuesday…

IMG_2055Honestly, I just care about the tacos…

Look at this table…it’s a beautiful thing! We usually stay away from corn and legumes (beans), but I added them in for this meal to see how we felt. Just go with what works for you. If you notice digestive discomfort such as bloating and gas, it’s a good idea to cut them from your diet.

Taco Tuesday is a way of life right? It’s not even really Tuesday without a taco! This is how to get tacos on the table and stay gluten free, healthy and happy!

What’s on the Taco Bar?

  • Gluten Free Tapioca and Rice Flour Toritillas
  • Black Bean and Fresh Organic Corn Salsa
  • Guacamole
  • Raw Milk Cheddar Cheese
  • Shredded lettuce, Diced Tomatoes, Limes and Cilantro
  • Blue Corn Organic Tortilla Chips
  • Store Bought Salsa (usually I make my own…recipe here)
  • Slow Cooker Chicken Carnitas 

The links above will help you get started on your Tuesday Taco Bar!

Gluten Free Tortillas

  • 1 cup tapioca flour
  • 1/2 cup white rice flour
  • 2 tbsp melted butter
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2-1/3 cup warm water
  1. Melt the butter
  2. Mix the dry ingredients in a bowl
  3. Add the melted butter and warm water, starting with the 1/2 cup and add ore 1 tbsp at a time until you get a pliable dough
  4. Let rest for about 10 minutes
  5. Roll into a log and cut into about 6 portions
  6. Flatten out with hands. Or roll out with a rolling pin. I used my hands. These aren’t super thin tortillas. But they hold together very well after cooked
  7. Heat a dry cast iron or non stick skillet to moderate high heat. Place a tortilla in the pan and cook for 1-2 minutes on each side. Keep warm on a plate in a low oven and cover with a tea-towel until you’re ready to serve.

Black Bean and Corn Salsa

  • 1 can organic black beans, drained and rinsed
  • 2 ears fresh organic corn, kernels removed
  • 1 small tomato, diced
  • 1/2 jalapeño, diced
  • 1 lime, juiced
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 2 tbsp fresh cilantro, chopped

Mix everything together in a bowl, cover and refrigerate for at least 30 minutes before serving to let flavors incorporate. Taste and adjust seasoning if necessary.

This is perfect on a taco, grilled chicken, grilled shrimp, steak, hamburger, hot dog, eggs…you get the idea.


  • 1 ripe avocado, mashed
  • 1 lime, juiced
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 jalapeño, diced
  • 1 tsp sea salt

Mix all of the ingredients in a bowl, cover and refrigerate to let the flavors incorporate while you finish the rest of your taco bar!

Chicken Carnitas Recipe

Go to the link for a simple crock pot recipe for this delicious and versatile chicken!

I use the leftovers from taco night the next day to make a taco salad or a tortilla soup. We have also made a lovely taco omelet out of the leftovers! That’s super yummy and quick!

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