Okinowan Taco Rice (Dairy & Soy Free) | Cleveland East Side Moms

Okinowan Taco Rice (Dairy & Soy Free)

Jan 18, 2019 | Recipes


I’ve been thinking about making taco rice since I got back from a trip to Japan over a year ago. Today was the day. Taco rice is a popular dish in Okinawan cuisine. This recipe is actually very easy to make and you can doctor it up however you like with the toppings of your choice. Traditionally, the seasoned beef is served over Japanese rice with shredded lettuce, shredded cheese (usually a pizza cheese like mozzarella) and salsa. Homemade dairy-free sour cream takes about 2 minutes to make (recipe courtesy of primal gourmet) and gives you that satisfying creaminess of the real thing. The taco seasoning is easy enough to make for yourself assuming you have all the spices. And you may as well double the batch because this recipe is definitely going to be making into the Taco Tuesday line up at your house. 



For taco seasoning (borrowed from this recipe):

1 tbs chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1-1/2 tsp ground cumin

1 tsp kosher salt

1 tsp black pepper


For coconut sour cream:

1 small can coconut milk

juice 1/2 lemon


For taco beef:

1 lb grass fed beef

2 cloves garlic, minced

1/2 white onion, diced

1.5 TBS coconut aminos



For serving:

cooked Japanese rice

1 head romaine, shredded

your favorite salsa

your favorite dairy free cheese (I use Daiya mozzarella)

a perfectly ripe avocado, sliced

Scallion, sliced thing for garnish



For taco seasoning:
  1. Combine all spices and store in airtight container until ready to use. 
For coconut sour cream:
  1. Put can of coconut milk in refrigerator overnight.
  2. Scoop out solidified coconut milk and add to bowl along with lemon juice.
  3. Whisk until smooth and creamy. 
For taco beef:
  1. Cook Japanese rice according to instructions.
  2. While rice is cooking, heat EVOO in large saute pan over medium heat.
  3. Once hot, add garlic and stir until fragrant, about 20 seconds.
  4. Add onion to pan and stir 2-3 minutes.
  5. To the pan, add ground beef and break up into small chunks.
  6. Sprinkle 8 TSP of taco seasoning mix into pan as well as the coconut aminos. Stir to evenly distribute throughout beef.
  7. Continue to cook until beef is cooked through.
For serving:
  1. Layer ingredients in bowl as follows: rice, taco beef, shredded dairy-free cheese, shredded romaine, salsa, dairy-free sour cream, avocado, scallions. 
  2. Dig in!




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