Kale and Pineapple Taco Boats

 | 
Total cook time: 40 minutes
 | 
Makes 4 boats

Ingredients

2 large ripe pineapples

1 lb. ground beef

3/4 cup tomato paste

1/2 cup warm water

1/2 tbsp coriander

1/2 tbsp oregano

1/2 tbsp cumin

1/2 tbsp paprika

1/2 tbsp chili powder

1 tsp crushed chili pepper flakes

1 tsp roasted garlic powder (regular is fine, too)

2 tsp salt

4 cups baby kale or chopped kale of your choice

2 avocados, peeled, halved and sliced

1 white onion, diced

Cilantro for garnish

Optional accompaniments: sour cream, hot sauce, shredded cheese, pickled jalapeño, tortilla chips

 | 
Total cook time: 40 minutes
 | 
Makes 4 boats

Ingredients

2 large ripe pineapples

1 lb. ground beef

3/4 cup tomato paste

1/2 cup warm water

1/2 tbsp coriander

1/2 tbsp oregano

1/2 tbsp cumin

1/2 tbsp paprika

1/2 tbsp chili powder

1 tsp crushed chili pepper flakes

1 tsp roasted garlic powder (regular is fine, too)

2 tsp salt

4 cups baby kale or chopped kale of your choice

2 avocados, peeled, halved and sliced

1 white onion, diced

Cilantro for garnish

Optional accompaniments: sour cream, hot sauce, shredded cheese, pickled jalapeño, tortilla chips

Ingredients

2 large ripe pineapples

1 lb. ground beef

3/4 cup tomato paste

1/2 cup warm water

1/2 tbsp coriander

1/2 tbsp oregano

1/2 tbsp cumin

1/2 tbsp paprika

1/2 tbsp chili powder

1 tsp crushed chili pepper flakes

1 tsp roasted garlic powder (regular is fine, too)

2 tsp salt

4 cups baby kale or chopped kale of your choice

2 avocados, peeled, halved and sliced

1 white onion, diced

Cilantro for garnish

Optional accompaniments: sour cream, hot sauce, shredded cheese, pickled jalapeño, tortilla chips

Directions

1. Place each pineapple on its side and cut down the middle, starting carefully at the center by pressing the tip of the knife down into the flesh. Cut the pineapple in half before cutting the top leaves in half, making sure not to remove them altogether.

2. Carefully cut around the inside edge of the pineapple, leaving about a half inch all around and making sure not to pierce the bottom. Once again, be extra careful so as not to slice the top off.

3. Cut along each side of the pineapple core and under the soft flesh. Use a spoon to help remove all of the edible portions and place in a large bowl; you’ll use some of this pineapple for the taco filling, some as a topping, and may have a little leftover to throw into smoothies tomorrow. Cut under the core, remove and compost. Add any juice at the bottom of the boats to the bowl with the pineapple bits.

4. In a separate bowl, make your taco sauce. Combine 3/4 cup of pineapple bits/juice with the tomato paste, coriander, oregano, cumin, paprika, chili powder, chili pepper flakes, salt, and roasted garlic powder. Stir well to incorporate the tomato paste and set aside.

5. Add a splash of your favorite neutral cooking oil (I like peanut) to a frying pan and heat to medium. Add ground beef to the pan and break up into large pieces, then leave them alone for 5 minutes. Continue breaking up into smaller pieces and move them around occasionally until evenly browned, around 8-10 minutes.

6. Drain the oil from the pan, add the taco sauce and stir, making sure to scrape up whatever’s cooked on the bottom of the pan to add to the mix. Lower the heat and simmer until the meat is cooked through and the sauce has begun to thicken, about 10 minutes.

7. To serve, put ½ cup of kale at the bottom of each pineapple boat, then top with one quarter of the warm meat and sauce. Top with half an avocado, diced onion, pineapple bits and cilantro to taste.