T is for Troy's taco Tuesday.Tacos are probably one of the easiest gluten-free dishes you can prepare and there is no end to what you can stuff in those corn tortillas.
Hard taco shells are made with 100% corn but soft tortillas are harder to find because most in your typical grocery store are flour-based. Go to the imported Mexican food aisle (sometimes labeled "ethnic") for authentic tortillas.
As for taco seasonings, you need look no further than the salsa aisles for the Old El Paso seasoning mix. While it contains its share of preservatives, the 'glue' that holds this mixture together is corn starch.
My non-celiac husband, Troy, will sometimes buy the Old El Paso hard and soft shell taco kit (the real easy way out). That way, he can have his soft-shell tacos on flour tortillas.
He thinks Old El Paso created this kit just for people like us. I'm like, "whatever, honey."
As for toppings, add spinach or lettuce, tomatoes, cheese, avocado, onion, black olives, beans, and meat (optional).
Serve with Spanish rice (rice plus one can of tomato sauce or diced tomatoes).
As a healthier alternative to Frito's Corn Chips, try Solea Polenta Corn Chips, available at Madwoman Foods in Minneapolis.
Cost: $3.19
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