Taco Tuesday turned Paleo: Guest Blogger Carrie Reynolds


Carrie Reynolds is a Boston local, proudly born and raised in the city. Carrie decided to try the paleo diet a few years ago when she joined her first CrossFit box and never turned back! Since then, she has completed multiple rounds of Whole30 and is a bonafide paleo (and french fry) enthusiast.


To help keep her accountable, Carrie started the Instagram account, @flavors_of_fresh, to document her food-journey in the Summer of 2016 and it has become much more! Carrie creates original paleo-friendly recipes and shares them with her followers and on her website daily. Recipe developing, blogging and food styling has become Carrie's main passion and she hopes to turn it into a full-time career one day.


When she's not cooking, Carrie enjoys morning workouts at Orangetheory Fitness, playing with her dog Mango, going to the beach and spending time with friends and family. Carrie works in the city as a Special Events Coordinator and is also a collegiate synchronized swimming coach and freelance choreographer on the side.


Be sure to head on over to Instagram and follow @flavors_of_fresh and check out www.FlavorsofFresh.com to learn more!



Taco Tuesday is everyone’s favorite holiday, am I right!? Well this Tuesday, give your tacos a healthy twist without sacrificing any of the flavor! Introducing Taco Tuesday: Turned Paleo!


This recipe calls for grain-free tortillas that will leave you wondering why you ever invited grains to your taco-party anyway, yes they are that good! You know who else was taken off the guest list? Dairy. Not to fear though, you will replace that dollop of Daisy (sour cream) with a paleo-friendly version. If you don’t tell your guests it’s dairy-free, they won’t know any different.


If you haven’t made it to the Caribbean this summer, no worries because we are bringing it to you with the mango salsa side that you can keep in your back pocket to use with tons of other recipes. It’s the gift that keeps on giving. Oh, and not to worry, we didn’t forget the guac! And no, we don’t charge extra.


You can get the full recipe below.


Happy Cooking!


Mango Salsa Recipe

Prep Time: 5 Minutes

Cook Time: 1 Minute

Total Time: 6 Minutes

Makes 8 servings



1 ½ jalapeno peppers, seeds removed, minced

½ red bell pepper, minced

½ red onion, minced

2 ripe mangos, diced into small cubes

2 limes, juiced (approx. 1/4 cup)

Handful fresh cilantro, finely chopped

½ tablespoon salt (or desired amount, to taste)



After all ingredients are chopped, diced and minced, combine in large mixing bowl.

Stir together until blended.

Chill in refrigerator.


Paleo Crema Recipe (Sour Cream)

Prep Time: 24 hours (for chilling), 1 minute active

Cook Time: 1 minute

Total Time: 2 minutes active

Makes 8-10 servings


1 can full fat coconut milk

¼ teaspoon apple cider vinegar

1 teaspoon salt



Chill coconut milk in refrigerator overnight to allow thickening (in can).

Once chilled and thickened, drain liquid from can leaving just the thick cream.

Place all ingredients in blender or food processor and blend on high-speed until combined.

Chill in refrigerator.

Restaurant-Style Guacamole Recipe

Prep Time: 5 minutes

Cook Time: 2-3 minutes

Total Time: 7-8 minutes

Makes About 4-6 servings



1 ripe tomato (or approximately 10 baby tomatoes)

1 medium-sized red onion

2 ripe avocados

handful of cilantro

1-2 limes

pinch of salt

garlic powder (optional)

onion powder (optional)

paprika (optional)



Chop onion, tomato and cilantro into small pieces

Peel avocados and remove the pit

Smash avocado in a medium-sized mixing bowl (you can use a fork or if you're really fancy, a mortar and pestle)

Cut the lime(s) into quarters and squeeze juice into the bowl until there is enough to smoothly mix the avocado

Throw onions and tomatoes into mixing bowl and stir until they are mixed into the avocado

Sprinkle with salt to taste and mix

If you like a little more spice, add in a pinch of garlic powder, onion powder and paprika

Chill in refrigerator and serve in bowl and garnish with cilantro and a lime


For the protein:

1 lb jumbo shrimp, peeled tail off (enough for 8 servings)

1 ½ pounds flank steak (enough for 8 servings)

3 ½ tablespoons olive oil

Salt and pepper to taste



Heat two pans over medium heat with 1 ½ tablespoons olive oil in each.

Rub steak with ½ tablespoon olive oil on both sides.

Generously season with salt and pepper (and any other desired seasoning) on both sides.

Add to hot pan and allow to cook 7-8 minutes per side.

Remove from pan and let sit for no less than 10 minutes (this will allow all of the juices to stay in).

If shrimp is frozen, rinse in cold running water for approximately 5 minutes in colander to thaw.

Place thawed shrimp in paper towel and drain excess water by squeezing.

Add shrimp to pan and reduce heat to low, add a pinch of salt and pepper (or any other seasoning of your choice).

Allow shrimp to cook until pink all the way through, approximately 5-7 minutes.

Remove shrimp from pan place in refrigerator to chill (optional).

Place steak and cutting board and thinly slice by pressing top of finger on steak as close to the knife as possible allowing the knife to quickly be reset.


Balsamic Veggies:

1 medium zucchini, sliced

1 medium squash, sliced

2 tablespoons balsamic glaze

1 tablespoon olive oil

Salt to taste



Heat olive oil in cast-iron skillet on high heat.

Lightly brush zucchini and squash wish olive oil and balsamic glaze and salt.

Add veggies to pan and cook on both sides until slightly brown (approximately 5-8 minutes per side).

Note: you can also roast veggies in the oven or grill outdoors.


Caramelized Onions and Peppers:

1 yellow onion, minced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

2 tablespoons olive oil



Heat olive oil in a pan over medium high heat.

Add onion and peppers, reduce heat to medium low.

Once veggies start to cook down, reduce heat to low.

Allow veggies to cook until caramelized. You will know they are caramelized when they are soft and slightly browned and have a sweet taste.


Cauliflower Rice:

2 cups riced cauliflower



In empty pan, add riced cauliflower on low heat with ¼ cup of water.*

*Note: if you are using frozen cauliflower, skip the water since it will already have its own water.

Cover and let steam until water has evaporated, approx. 5-7 minutes.

Once cauliflower is almost done, add a pinch of salt and any other desired seasoning.



Siete Foods Tortillas (they make almond and cassava, either option works)



Heat one of the used pans over high heat (no oil needed)

Place tortilla in pan until it starts to bubble and turn slightly brown (approximately 3-4 minutes), repeat on other side.

Repeat with each tortilla.

Note: If you want a softer tortilla, microwave for 30 seconds.


Other Ingredients:

2 small radishes, thinly sliced

½ cup shredded carrots

1 cup arugula

2 cups purple cabbage, shredded



Remove any items from fridge.

Assemble tacos as desired and enjoy!




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