Make lettuce wrap fajitas with any meat you like and this spice mix (I never measure so sorry about that, just be careful with the chili and heavy handed with the cumin)
???Red Pepper flakes
???CUMIN (the most important!)
???fresh garlic (through a press)
???Fresh onion (diced)
???Juice of one lime
I will occasionally put in coriander seeds just to change it up
This mix works well as a rub on chicken and on flank steak before the bbq - makes a great huevos rancheros as well
Lots of good suggestions here, most though revolve around just eating everything but the tortilla. Why not just eat the (corn) tortilla too? Assuming you're not going to die from a severe corn allergy, of course. Corn is not that bad. Most folks tolerate it just fine, and a good corn tortilla is so delicious.
Something to consider to satisfy a craving, not something to base one's diet on.
There are plenty of Mexican dishes that are naturally paleo-friendly, but my favorite is ceviche: red snapper, shrimp or tilapia acid-cooked with lime and/or lemon juice tossed with chopped cucumber, (usually fermented!) red onion, cilantro and sometimes Jalapeno peppers & topped with slices of avocado. I'd find you a recipe but my blackberry is acting up -_- I'm sure a google search will lead you to some! It's ultra simple and typically served with tostadas (fried or baked corn tortillas), but you can, of course, skip those. If I'm gonna cheat, I prefer to do it with an ice-cold Pacifico (;
Pork shoulder cut into 2x2 inch cubes, browned with garlic cloves, dash of cumin, salt, chili powder, juice from 2 limes and a half an orange.
After browned, add just enough water to cover the meat and let simmer for 1.5 hours uncovered.
Don't touch the meat!
Turn up heat for 45 mins, the pork fat will have rendered and start to crisp. Gently turn over carnitas (little meats) so they crisp on all sides once or twice.
After 45 mins all of the water should be gone, fat rendered and meat crispy on the outside and tender on the inside.
Make a fresh salsa and serve over some chopped cabbage. Yum!
Don't forget the guacamole!
I'm a pretty big fan of the carne asada recipe on MDA: http://www.marksdailyapple.com/carne-asada/#axzz1pDZuPNSV
BBQ Grass-fed steak, Chipotle Salsa (homemade), and cage-free eggs = one tasty fiesta in my boca! :)
Roast or crock pot a 3-4 lb piece of fatty pork, such as a shoulder, until the meat is fork tender. Strip it off any bones, remove fat you consider excessive, and place in a large skillet. Add a jar of salsa or pico de gallo, a can of whole green chiles sliced lengthwise, a chopped onion and S&P to taste. Cook all this in the open skillet for a while to reduce the water content.
Place this into a casserole, on top of a rice bed if you eat rice. Top the meat with chopped green onions, sliced black olives, and sliced avocado. Top this with grated cheese and broil in the oven until the cheese browns and bubbles.
This is the best chile verde I've ever eaten. It improves as a leftover.
Appetizer: bacon wrapped jalapenos stuffed with ground turkey and minced onions. Spice it as you like.
Entree: Juli's chicken enchilada stew (http://paleomg.com/enchilada-chicken-stew/)
Dessert: Dates rubbed with shredded coconut and topped with sliced almonds
Chili Relleno without the cheese or Mole perhaps?
Since I stopped eating corn, the only Mexican food I've had is Pollo de Guadalajara. You can leave off the cheese (maybe increase the vegetables) if you are not doing dairy.
EDIT: found a recipe without cheese
My puerco pibil is so delicious:
I hope you try it! It's a great meal to make for a party, or when you want to have leftovers for many days (they freeze well too...)
These are great! http://fastpaleo.com/beef-enchilada-cabbage-rolls/ I miss enchiladas so bad and this worked for me!
Whenever I'm craving Mexican food I always make fajitas (steak, chicken, or both) with all the fillings I like (onion, bell pepper, lime, other veg ingredients) and just eat that without the tortilla. My fajita nights used to be ridiculously full of cheese and sour cream, but I've realized I don't miss that stuff and enjoy just eating the innards.
For seasoning I just google the general ingredients that are used in fajitas and exclude anything like cornstarch or flour.