The summer heat is officially here in Arizona! When the temperatures rise, so do my cravings for hearty and delicious salads and fresh veggies…
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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-24t1ud’]
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!
Ingredients
- 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
- 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
- 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
- 4 meal-sized taco salads
Instructions
- Mix together the first 10 dry taco seasoning ingredients in a small bowl
- In a medium-sized skillet over medium heat, sauté the onion with a tablespoon or two of coconut oil for about 3 minutes
- 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
- 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
- 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
- Chop the romaine lettuce, bell peppers, grape tomatoes, avocados, and then toss. Divide the salad among 4 salad bowls or plates
- 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
- Enjoy!