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Living in New Mexico, I am surrounded by mountains, juniper trees, vast night skies, chiles and…tacos. When I started eating a ketogenic diet, I thought my days of taco feasting were over. One reason why I love tacos so much is because of the vast array of chiles you can add to any taco dish. I love chiles so much, before each meal, I brainstorm a way to get them into my dish…mole, sautéed jalapeños, sauerkraut sprinkled with ancho chile powder, Mayan Coffee, chipotle and cheese scrambled eggs and of course…Grass-Fed Lamb Tacos. Now that I’m no longer eating the traditional taco shell anymore, I have substituted romaine or red leaf lettuce for the carb heavy and difficult to digest corn and flour tortillas. I will admit, about once a year we sauté up a bunch of organic, sprouted corn tortillas in leaf lard sprinkled with course sea salt to share with family and friends. This is a wonderful treat and a fun way to celebrate summer and Smokey Serrano Salsa together I’ll share my Smokey Serrano Salsa recipe with you all soon.

The thing I love about my Grass-Fed Lamb Tacos, is how the lamb compliments the pungent, warming spices that are often missing from modern day tacos. Cinnamon, clove, cumin, even a pinch of nutmeg if you wish-grass-fed lamb pairs very nicely with these spices and makes these tacos a delicious summertime or winter feast. If you decide to try my Grass-Fed Lamb Tacos, you will want to explore my Primal Holy Mole recipe. You can get that recipe right here. My Holy Mole is filled with nourishing nutrients from bone broth, chiles and lard bathed in warming spices of ancho chiles, cinnamon and clove. You can even add a little melted dark chocolate to your mole as the ancients often did. Not only will this dish light up your tastebuds, but it will provide you with a big, absorbable dose of vitamin D from the lard, polyphenols and antioxidants from the chiles, anti-cancer CLA (conjugated linoleic acid) from the succulent lamb fat and gut supportive nutrients from the bone broth.

Many people have no idea how to make a taco healthy. But really, it’s simple. Do it like the ancients did.

Substitute organic romaine or red leaf lettuce for tortillas and use ingredients that are truly Primal  such as: lard, organic veggies, bone broth, grass-fed lamb, chiles, raw cheese, fresh cilantro and grass-fed sour cream. Dissolving our beliefs around saturated fats and cholesterol as evil is a big first step to embracing Primal Foods eating. This meal is jam packed with saturated fats and cholesterol and that’s a good thing! We need cholesterol to make hormones, we need it to boost our immune system, cholesterol is crucial to sustained energy levels, stable blood sugar and it is the biggest component to mother’s milk. Shunning saturated fats and cholesterol is a modern blind belief that is making us very sick, overweight and unhealthy. So, be sure you enjoy these Grass-Fed Lamb Tacos with lots of lard, raw cheese and sour cream. Your body will thank you!


  • 1 lb. pasture raised lamb
  • 1 jalapeno, sliced
  • 1/2 cup organic, red bell pepper
  • 2 cups organic spinach, chopped
  • 3/4 cup lamb, beef or chicken stock
  • 1 tablespoon organic cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoons organic ancho chile powder
  • 1 teaspoons chile negro powder
  • 1 teaspoon amarillo chile powder
  • 4 tablespoons pasture lamb tallow, butter or lard
  • Handful of fresh cilantro, chopped
  • 4 stalks romaine lettuce
  • Celtic sea salt to taste
  • 1 cup Holy Mole (per 3-4 tacos)


In a stainless steel or cast iron skillet, melt animal fat. Add sliced jalapeños and let cook for 30 seconds. Add red bell pepper and cook for another 30 seconds. Add lamb, spinach and spices and stir together well. Let cook for another minute or so. Add broth, cover and turn to medium-low heat and cook another 4-5 minutes or until lamb is done. Remove lid from lamb tacos and taste test. Add more sea salt or spices as desired. I like to add 1/2 cup or so of mole to my lamb tacos at this point-it gives them great flavor. Wash and dry romaine lettuce and place on serving plates. Spread lamb taco mix evenly along romaine lettuce. Top with mole, fresh chopped cilantro, raw cheese and/or grass-fed sour cream.

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