Taco Tuesday | FairfieldMoms

How have recipes been going up once a week and it’s finally Taco Tuesday? Tacos are the easiest meal around and so fun! Also if you make enough, you can make them into taco salads, quesadilla’s and taquitos  – so that’s what we will be doing!


With the President’s day weekend, all the meal prep is out of whack! I think I prepare and plan more when I am busier and in a routine. This weekend was not too busy, so again waited to make all the food. We food shopped Sunday and prepped Monday so we would be ready when we are back on schedule!


Shopping List

  • Hard Boiled eggs – started giving my daughter one at daycare and haven’t had any complaints about that…also good thing she can’t complain yet!
  • Green Smoothies  – still a staple for breakfast around here.
  • Ground meat, black beans, grilled corn, arugula, guacamole and fresh salsa. I love a homemade guacamole, but also love the convenience of a homemade guacamole from the store; same goes for salsa!
  • Mashed sweet potatoes for a side – more for my daughter and husband’s lunch.


Taco Meat

Sautéed 2lb grass fed chopped meat with chopped up red onion and peppers and some olive oil, salt, pepper and some taco seasoning from Trader Joe’s. Also from Trader Joe’s the high fiber, low calorie wheat wraps for taco shells and also larger ones for the quesadilla with a little shredded cheese. Add the grilled corn (in the frozen section of Trader Joe’s), black beans, guac, salsa, cilantro, limes and shredded cheese and let everyone make there own! Quesadilla  – just use a wrap in a pan, add some meat and cheese and any toppings then add another wrap on top and flip after all is sealed with cheesiness! For salads add all these toppings to your favorite greens, mine is arugula!



I took this recipe from my friend at Nesting With Grace, she loves paleo recipes too and you can use this recipe as taco shells to be really healthy!


  1. 6 eggs
  2. 3 teaspoons melted coconut oil
  3. 3 tablespoons water
  4. 3/4 cup arrowroot powder
  5. 3 teaspoons coconut flour
  6. 1/4 teaspoons sea salt
  1. Beat the eggs in a bowl with the melted (and cooled) coconut oil and water.
  2. Add the rest of the ingredients and beat well to get the clumps of arrowroot broken up.
  3. In a large non-stick skillet (mine is 12″) over medium heat, pour in about 1/4 cup of the batter and immediately roll it around to evenly coat the bottom. The tortilla will start to pull away from the edges as it cooks.After they cool you can add the meat and cheese, roll up and bake for 10 minutes on 450. I can’t wait for these! Definitely making extra to freeze!

    Short week and even shorter time prepping all these planned meals that I hope you enjoy!

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