Taco Bowls!

Clearly, I am not reinventing the wheel here, but nonetheless I receive enough public and private questions about the food that I share on social media, so I’m just going to blog about it! Bonus, this is a super easy meal.

Taco Tuesday was yesterday, except I’m not eating corn anymore (doing a Whole 30), but still love the flavors of tacos (duh) so I decided to make all the fixings for lettuce wrap tacos. Then when I had everything prepared I was like who even needs a lettuce cup, just throw everything in a bowl! We total scarfed, and nothing was leftover! Here is how I made them!

Taco Bowls


  • 1 1/2 lbs chorizo sausage
  • 1 small yellow onion, diced
  • 2 TBSP minced garlic
  • 1 1/2 TBSP coconut oil
  • Black pepper
  • Crushed red pepper
  • Paprika
  • Cumin
  • Sea salt
  • Onion powder
  • Garlic powder
  • Oregano


  • Fresh diced jalapeno
  • Diced red onion
  • Diced pineapple
  • Chopped cilantro
  • Diced avocado
  • Sliced green olive
  • Diced tomato
  • Lime wedges

Saute the diced onion and garlic for about 2-3 minutes in the coconut oil, then add the chorizo. Continue sauteing cooking meat evenly, and add all of the spices for the homemade taco seasoning. It’s up to you how much you use. I really like paprika and cumin so I was a little more generous with those. Once meat is cooked, turn to low heat to keep warm.

Dice all of the garnishments you’d like to add to your taco, wrap, bowl, etc. It’s really up to you! I love the flavor and spice of fresh jalapeno with cilantro and the sweetness of pineapple. Avocado and raw onion are a must for me. The green olives, not typically thought of but our favorite local Mexican restaurant, the chef adds green olives to tamales, salads, nachos etc. and they’re awesome (side note, he’s from Mexico City and cooks his grandmother’s recipes). P.S. I didn’t even miss the corn or cheese.