" Gourmet Tacos" Butternut crepes filled w/ buffalo taco and topped with mango salsa

If you've been reading my blog you know that I'm pretty lazy most of the time. But last night was a totally different situation.

Premise: I made the "spinach roll ups" from the Pecanbread site a few weeks ago. They were tasty, but lacking to me somehow, even after I added the butternut squash to the crepe. I definitely felt a little mango salsa was needed.

Revelation: When I was making my list to upgrade my "too few meals" ordeal,  I remembered my old taco recipe. Now the taco recipe is highly illegal, with gluten free tacos and sweet potatoes, and store bought mango salsa w/ all kinds of sugars in it. But this was a list of change and substitution!

Determination: Changing the taco recipe to a gourmet legal meal. I'm learning that it's really all about the seasoning and how you cook the food these days. So this was my experiment. I'm happy to announce it was a success!

Filling Ingredients: 

Buffalo Meat (or any meat you want), Red Bell Peppers, Onion, Cumin, Parsley, Garlic

1) First I took a package of buffalo meat (quickly thawed in warm water---still lazy) and sauteed it in my big iron pan, with just a little coconut oil to reduce sticking.

2) While the meat started cooking I cut up 2 red bell peppers and a quarter of a yellow onion

3) I threw the veggies into the pan

4) I then took out my olive oil and put a light layer on the top of the food (the olive oil will help dissolve the spices and evenly coat the dish)

5) I then took out cumin and put A LOT on top of the oil

6) I lightly sprinkled dried parsley on the top of the oil

6) I crushed up a few cloves of garlic and stirred the whole thing

7) I covered the dish and lowered the heat so that I could prepare the mango salsa and the crepes (it also allows the juices from the veggies to come out adding another carrier for spices)
8) About 7 minutes to eating time I threw in spinach on the top and covered it again

Mango Salsa Ingredients:

Frozen Mangos, Onions, Jalepeno Pepper, Lime

1) I took frozen mangos and a little olive oil in the pot and started it around medium (b/c this burner takes forever to heat up so you may want to modify that part)

2) cut up half a jalepeno into tiny bits and threw it in

3) cut up 1/4 yellow onion and threw it in

4) As it heated I juiced half a lime and threw it in (it helps it to not stick)

5) at this point I had to lower the heat

6) When everything was soft I mashed it with a potato masher

7) voila!

Crepe Ingredients:

2 Eggs, Coconut Oil, Butternut Squash

1) In a food processor I combined two eggs, a little coconut oil, and maybe two spoonfuls of butternut squash

2) I found the griddle (which my husband had taken over and therefore it had a large layer of wood dust on it) cleaned it and set it for 405 like it said to do on the internet. This temperature was a little too high so next time I'd do it around 300-350 degrees

Now put it all TOGETHER!