Then there are the nights when you’re just not sure what to make, scrounge in the fridge and come up with a take on a Taco. Cooked turkey meat, vegan sour cream, Daiya shreds and soft flour tortillas. While learning to cook 100% dairy free has been a pain, I’m just really happy that I don’t have any problems eating gluten!

I normally cook up a double batch of meat at one time. That way I have one for tonight's dinner and another that I can toss in the freezer to thaw on a night when we're pressed for time and want a quick dinner. Tortillas are something we always have at home - our current count is a little embarrassing as we have four (yes 4) different packages of tortillas in our pantry.

After the great Taco Seasoning challenge a few years back I have finally found my go-to taco seasoning. I mix this up in big batches, that way I always have it on hand. The original recipe came from Go Dairy Free by Alisa Marie Fleming. Here's my take on her recipe.

Note on dry spices: make sure you stay on top of product recalls. If you have spices in your cabinet you haven't used in a while, might be a good idea to check the UPC number for recalls. 2015 was a bad year for cross contamination of spices.

4 tbsp paprika

4 1/2 tsp Ground cumin

3/4 tsp garlic powder

3/4 tsp onion powder

3/4 tsp dried Mexican oregano 

3 tsp kosher salt

1 tsp freshly ground black pepper

Mix all ingredients together and store in an air tight jar. Approx 2 1/2 tbsp = 1 packet of store bought taco seasoning.

To use:

Brown 1 lb of your favorite meat, I typically go with ground turkey

Add in 1 onion, diced

Mix in seasoning

Mix in 1/4-1/2c chicken stock or water

Mix together to combine

Simmer, stirring occasionally, until liquid is absorbed and taco seasoning is incorporated