Recipe: GF Taco Seasoning Mix :: Easy Like A Sunday Morning
Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
Taco Seasoning Mix is something I’ve made on my own for years. That reminds me, I also have a killer Chilli Seasoning Mix that I should share with you.
Most commercially prepared Taco Seasoning Mix packages list wheat flour as one of the ingredients, so why not prepare your own Gluten Free Mix at home? It’s super easy, you just have to replace the wheat flour with a different thickening agent. I use Tapioca Starch but you can use whatever type of starch you have on hand. All starches are pretty much interchangeable 1:1.
I’m going to give you two different options for making Taco Seasoning Mix. The first is for a single batch that is equal to one 40 g (or 1.4 oz) packet of commercially prepared mix. It’s perfect for mixing with about one pound (500 g) of meat. You can make a single batch of spice mix to use right away, or make several “packets” in zip-lock bags as pictured above.
I took most of the zip-lock packets to my daughter’s house. They like to cook up a Costco size package of ground meat, flavour it with Taco Seasoning and then freeze the cooked meat for some quick after work meals. Little old gluten intolerant me gets to join them once in a while for those meals, so it’s important for them to use a gluten free spice mix.
A couple of the spice packets travelled with me to my parent’s place. Tacos are an easy to prepare meal that most everyone enjoys, making them a great choice for feeding a crowd. Carrying a couple of spice packets is so much easier than bringing my spice rack with me, or taking a chance that the home I’m visiting will have all the necessary spices on hand.
The second option is to make one larger batch of the GF Taco Seasoning Mix. It is about equal to six 40 g (or 1.4 oz) packets of commercially prepared mix. You can store a jar of the mix in your spice rack. When you’re ready to make tacos, measure out 3 tablespoons of GF Taco Seasoning Mix for every pound of meat. Cook the meat, along with some chopped onions and garlic (if desired). Add spice mix, water and simmer until sauce thickens.
Before going gluten free, I was a soft taco wheat flour tortilla kind of gal. We always serve both soft (flour tortillas) and crunchy (hard corn tortilla) taco shells. Nowadays I skip the tortillas and taco shells. Instead, I opt for a Taco Salad made with all the fixings. Lettuce, chopped tomatoes, sliced black olives, sunflower seeds, shredded cheese and taco spiced meat. I top it with a dressing made up of plain unsweetened yogurt mixed with gluten free tomato salsa. Oh and of course, guacamole if we happen to have some on hand. It can also be sprinkled with chopped Jalapeños (my tummy’s not a fan) and onions (my taste buds are not a fan).
If you’re looking for a vegan, or vegetarian taco option, simply use beans instead of ground meat.
When I was a vegetarian in an omnivore household (for twenty years), I would heat up a big (19 oz) can of drained and rinsed black beans, with 3/4 cup of water and 1 packet, or batch of Taco Seasoning Mix. Heat the mixture until thickened, mash with a potato masher (if desired) and use along with all the regular taco fixings. The bean mixture freezes well. Separate it into single serving portions, seal in freezer safe containers, defrost and heat portions as needed.
Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Real Food | Paleo | Vegan | Vegetarian
- 1 Tbsp arrowroot powder, or tapioca starch
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1 tsp chili powder
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp raw cane sugar (optional)
- 1/8 tsp fresh ground pepper
- Place all ingredients in a bowl and throughly mix until very well combined. If necessary, you can use a mortar and pestle or spice grinder to grind and mix the spices.
- Each single batch makes approximately 3 tablespoons of Seasoning Mix. Use one batch per pound of ground meat, we like ground beef, ground turkey, or a large (19 oz) can of beans. I like black, navy or pinto beans. Drain and rinse the beans before using.
- To cooked meat or beans, add cooked chopped onions and garlic (if desired), one batch of Gluten Free Taco Seasoning Mix, plus 3/4 cup of water.
- Simmer uncovered for 10 to 15 minutes, or until sauce has thickened. Stir occasionally.
- For beans, mash with a potato masher (if desired) before serving.
- Serve warm, topped with your favourite Taco fixings.
- ***for filling, use beans in place of meat
~ 6 Tbsp arrowroot powder, or tapioca starch
~ 3 Tbsp cumin
~ 3 Tbsp paprika
~ 2 Tbsp chili powder
~ 2 Tbsp sea salt
~ 2 Tbsp onion powder
~ 1 Tbsp garlic powder
~ 1 1/2 tsp cayenne pepper
~ 1 1/2 tsp raw cane sugar (optional)
~ 1 tsp fresh ground pepper
1. Place all ingredients in a bowl and throughly mix until very well combined.
Store in a tightly sealed container, in your spice rack.
Using The Seasoning Mix To Make Taco Filling
1. To cooked meat or beans, add cooked chopped onions and garlic (if desired), three tablespoons of seasoning mix, plus 3/4 cup of water.
Simmer uncovered for 10 to 15 minutes, or until sauce has thickened. Stir occasionally.
2. For beans, mash with a potato masher (if desired) before serving.
3. Serve warm, topped with your favourite Taco fixings.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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