Tacos and Salsa (LID)



I almost always have the ingredients needed to make tacos on hand. When I’m tired and need something quick, tacos is a stand-by meal. I usually use boxed taco shells, but they might not be acceptable for a low iodine diet. It’s easy to fry your own and they taste WAY better than the boxed ones. There are also videos on youtube.com to show you how to fry your own taco shells. Make extras. You can reheat and re-crisp them in the oven. You could also bake taco shells in the oven by draping the corn tortillas over the oven rack. I’ve never tried it, but I’ve seen it on Pinterest.

I have to admit I’m missing cheese. Using slices of fresh avocado in the tacos makes me miss cheese a little bit less.

corn tortillas
oil for frying

1 pound ground beef (I prefer ground sirloin)
non-iodized salt (I use Morton’s Coarse Kosher Salt)
ground cumin
ground coriander
garlic powder
chili powder

lettuce, washed and shredded
fresh tomatoes, diced
fresh avocado, sliced

To fry the taco shells:

Heat 1 to 2 inches of oil in a pan (or use a fryer if you have one) over medium-high heat. Once the oil is hot, use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until golden and crispy, about 15 seconds. Flip over and fry the other side of the shell. Drain on paper towels. Repeat with remaining corn tortillas.

For the taco filling:

Heat a skillet over medium-high heat. Add the ground beef and breakup with a spatula. Season the ground beef to taste. I start off with about a teaspoon of each of the listed spices. Cook and continue breaking up the ground beef until browned and cooked through. Taste and adjust seasonings, if needed.

To assemble the tacos:

Place some of the taco filling in a shell. Add a couple of slice of avocado. Add some salsa and top with shredded lettuce and diced tomatoes.



This is my basic salsa. I’ve been making it for years. It’s so good. It’s a perfect condiment for LID. I put salsa on everything.


1 15.5 ounce can no salt diced tomatoes
1/2 medium onion
1/4 green bell pepper
2 jalapenos
1 clove garlic
2 large handfuls of fresh cilantro (I included the stems, but you can just use the leaves if your prefer)
non-iodized salt (I use Morton’s Coarse Kosher Salt) (about 3/4 teaspoon)
1/2 teaspoon ground cumin
juice from 1 lime

Add all the ingredients to a blender or food processor and blend to desired consistency. Taste and adjust non-iodized salt or lime, if needed.

3 Comments (+add yours?)

  1. Trackback: LID Day 10: Tacos and Salsa | On a Butterfly's Wings
  2. Trackback: LID Day 12: Cucumber Salad | On a Butterfly's Wings
  3. Trackback: LID Round 3, Day 14 | On a Butterfly's Wings

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