What takes veggie-forward taco filling to the next level? Spicy taco sauce. Aside from the punched up flavor, we love that it’s totally pantry-friendly thanks to an organic ketchup base, plus spices like chili powder and onion powder. From taco salad to fried eggs, you’ll want to drizzle this sauce on everything—trust us.
Spicy Taco Skillet
Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 30 minutes
For the filling:
¼ cup coconut oil ½ small butternut squash, cut into ¼-inch cubes 2 red bell peppers, cut into ½-inch strips 1 red onion, sliced 1 large zucchini, diced 1 teaspoon sea salt ½ teaspoon black pepper
For serving: Cassava flour tortillas Cilantro Lime wedges
Make the filling:
Heat a large skillet over medium heat and add coconut oil. When melted, add all vegetables, salt, and pepper, and sauté for 5 to 7 minutes, until tender; remove to a plate.
Make the taco sauce:
Add coconut oil to the same skillet and slowly whisk in tapioca flour. Whisk in ketchup and water, then stir in chili powder, cumin, garlic powder, onion powder, and salt. Bring to a simmer and cook 3 to 5 minutes, until thickened. Return vegetables to the pan and stir until combined.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...