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Paleo Taco Salad


The summer heat is officially here in Arizona!  When the temperatures rise, so do my cravings for hearty and delicious salads and fresh veggies…

whole30 compliant recipe markEspecially if it means I can skip turning my whole kitchen into an oven when it’s already 100+ degrees outside!

This paleo taco salad recipe is a great way to beat the heat, but still enjoy a really hearty meal filled with fresh greens, protein-rich beef or turkey, and layers of both cool and spicy flavors.

This one’s really very easy to throw together and it’s one of those 100% paleo dishes I’m sure your family or friends will love.

Did I mention I’m a big taco salad fan? Truth is, just about anything with Latin flavors gets my mouth watering.  I really enjoyed working this recipe to get everything spiced just right. It’s a south-of-the-border medley of flavors I think you’re really going to like – especially when you top it off with the recipe’s creamy avocado, lime and cilantro sauce. With just one dish you’ve got yourself a real Mexican-inspired feast. 

I know some paleo peeps aren’t big on salads, but I hope you give this one a try. Served with fresh organic veggies on a bed of crispy romaine lettuce, this one’s a keeper and a favorite of mine already. In fact, I’m brown-bagging it for lunch today. 🙂

It’s the perfect meal to serve up when the weather is steaming hot and you’ve got your favorite ice-cold beverage close at hand.

Happy summer paleo cooking my friends! Olé!

Paleo Taco Salad Recipe

Paleo Taco Salad Recipe


    Taco Meat & Seasoning
  • 1 tbs chili powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1 1/4 to 1 1/2 lbs of ground beef or turkey
  • 1 small yellow onion, sliced
  • (1) 4 oz can of mild green chilies, diced (or fresh green chilies of your choice)
  • 2 tbs tomato paste
  • Avocado Cilantro Lime Sauce
  • 1 avocado, pitted
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro leaves
  • 1/2 jalepeno, seeded
  • 2 tbs olive oil
  • 1 tsp chipotle seasoning
  • 1/2 tsp garlic
  • 1/2 tsp cumin
  • Salt to taste
  • 1/4 cup water to thin the sauce as needed
  • Salad Ingredients
  • 2 to 3 heads of chopped romaine
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 bunch of green onions, chopped
  • 1 cup grape tomatoes, sliced
  • 2 avocados, pitted and diced
  • Pre-made fresh salsa, add as desired
  • Yield
  • 4 meal-sized taco salads


  1. Mix together the first 10 dry taco seasoning ingredients in a small bowl
  2. In a medium-sized skillet over medium heat, sauté the onion with a tablespoon or two of coconut oil for about 3 minutes
  3. Add the ground meat along with 3 tbs of the taco seasoning mix to the skillet. Brown for about 5 minutes or until meat is cooked through
  4. Drain the green chilies can, and add the chillies to skillet along with the tomato paste and about 2 tbs of coconut oil. Allow to simmer about 3 minutes and then set skillet aside
  5. Next make the avocado cilantro lime sauce. Simply put all ingredients into a bullet mixer or blender, and blend until smooth. Add some water to thin if needed, and place in refrigerator
  6. Chop the romaine lettuce, bell peppers, grape tomatoes, avocados, and then toss. Divide the salad among 4 salad bowls or plates
  7. Spoon the meat mixture over each salad, add some fresh salsa if desired, and finally a generous amount of the avocado cilantro lime sauce topping
  8. Enjoy!


15 replies
  1. Anonymous
    Anonymous says:

    Made this for dinner last night. It was DELISH!! Putting this on the menu for Taco Tuesdays. It was easy and so yummy. That avocado cilantro lime sauce was AWESOME!!

    • Trina B
      Trina B says:

      Oh yummy idea! It’s a great go to lunch for me. The sauce lasts a few days in the fridge, so it’s easy to make ahead. Thank you so much for stopping by to comment!

  2. Donna
    Donna says:

    I made this recipe and it was one of the best things I have ever had! I then used the sauce for a Taquito recipe I have and love… for a birthday party. I made a double batch and maybe should have made a triple batch! I had three family members ask me for the recipe. One of the best, tastiest recipes I have made for a very long time!!

    • Trina B
      Trina B says:

      Donna! yay! I love this sauce too, and it stays fresh for a few days so I use it for lunch salads and recipes all the time! I’m so glad you like it! 🙂

    • Trina B
      Trina B says:

      Jessi, yes! I keep it in a squeeze container in the fridge. The lime juice helps to keep it green and fresh. It can easily last a few days, and you’re a smart girl. I did the same with the recipe and ate it 3 days in a row! 🙂


Trackbacks & Pingbacks

  1. […] This recipe comes from Trina over at PaleoNewbie. […]

  2. […] mention that it’s loaded with vegetables and an avocado-lime dressing. Try this recipe from Paleo Newbie to add a healthy dose of fiber, antioxidants and micro nutrients for dinner tonight.  Or try […]

  3. […] mention that it’s loaded with vegetables and an avocado-lime dressing. Try this recipe from Paleo Newbie to add a healthy dose of fiber, antioxidants and micro nutrients for dinner tonight.  Or try […]

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