Paleo Taco Salad

Paleo Taco Salad

I am addicted to Tex-Mex. Like, eat-it-every-day-of-the-week-and-never-get-tired-of-it, addicted. Breakfast, lunch, dinner, I don’t care! For as long as I can remember it’s been my hands down favorite. I even did a Tortilla Soup Tour of Austin, Texas which is exactly what it sounds like. I made up the whole thing and basically used it as an excuse to stuff my face with chips and queso and try every restaurant’s offering of tortilla soup. There were some winners and losers, but I’ll save that for another post. I wouldn’t say I blame my mom, but she definitely enabled this addiction by keeping a jar of her famous homemade salsa in the fridge at all times. Thank you, Jesus! Or Jesús? You get the point. I LOVE Tex-Mex.

So, when I turned 25 and my belly started busting from all the carbs, beans and cheese, I resorted to finding a better way to enjoy Tex-Mex. And you know what? It’s really not that hard. This Paleo Taco Salad is just as good, filling and crunchy as any restaurant menu’s taco salad, but it’s not bad for you! All the praise hand emojis.

Give it a try and let me know what you think!

Paleo Taco Salad Recipe
1lb grass fed ground beef
2-3 tbs homemade taco seasoning (see below)
Handful of assorted greens per plate (I bought the Central Market Organic greens tub)
2 avocadoes, diced
Handful Grape tomatoes, halved
1 bell pepper, chopped (I used red, but any color would do)
Handful of plaintain strips per plate (I use the Central Market unseasoned bag)
Drizzle of Honey Lime Vinaigrette (see recipe below)

Taco Seasoning:
4tbsp chili powder
3tbsp plus 1 tsp paprika
3 tbsp cumin
1 tbsp plus 2 tsp onion powder
1tsp garlic powder
¼ tsp cayenne pepper

Honey Lime Vinaigrette Dressing:
¼ cup lime juice
2 tbs honey
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp cumin
½ tsp salt
½ tsp black pepper
¼ cup olive oil
¼ cup avocado oil (or any light tasting oil)

Start off with grass fed ground beef (this really does make a difference in flavor!). Brown the beef in a large skillet, then add 2-3 tbs taco seasoning with just enough water to make the seasoning blend well into the meat. Simmer for an additional 10 minutes. Then turn it off and cover with a lid. While the meat is simmering chop the veggies and make the dressing. Throw all of the vinaigrette ingredients, except the two oils, into a food processor and mix until combined.  Once their combined, add the two oils in a steady stream through the top of your processor. Assemble your salads on individual plates with greens, avocados, tomatoes, bell pepper, plantain strips and taco meat. Finish with a drizzle of the Honey Lime Vinaigrette Dressing. Enjoy!

Tip: I make the taco seasoning in large batches, then store for future use 🙂