This dish is Whole30 Approved
Recipe by Laura Black
- Brown a lb of organic grass-fed beef in a skillet with TBSP of garlic and salt/pepper
- Drain off fat and excess liquid
- Add in 1/4 cup Ricante Tropical Guanabana Chimichurri sauce
- Set aside.
- Pile a plate with Cassava flour chips or Plantain chips cooked in coconut oil and layer on 1/2 cup of the beef mixture, garnish with pre-made mango or pineapple pico-de-galo (found in most grocers produce section) , cilantro, avocado slices, pepita seeds, jalapeno.