Paleo Taco Salad

This taco salad is a fresh and flavorful Tex-Mex inspired one-pan meal, perfect for easy dinners or meal prepped lunches. It is dairy-free, paleo, and easily made AIP and Whole30.

Course Main Dishes

Prep Time 10

Cook Time 15

Servings servings

Calories 285

Author Michelle

Ingredients

For the tortilla strips (omit for Whole30)

1 grain-free tortilla sliced into strips (I use siete almond flour tortillas, you can also use cassava for AIP)
1 tsp avocado oil

For the ground beef

1 lb ground beef
¾ tsp salt
⅓ tsp black pepper omit for AIP
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin omit for AIP
1 tsp chili powder omit for AIP

For the salad

¼ cup coconut cream
2 tsp apple cider vinegar
6 cups romaine lettuce chopped
½ red onion diced
¼ cup black olives sliced
½ cup grape tomatoes sliced (omit for AIP)
1 avocado diced
2 tbsp fresh cilantro chopped
2 tbsp green onion chopped

Instructions

For the tortilla strips

Preheat the oven to 350 F and line a baking sheet with parchment paper. Add the tortilla strips to the baking sheet and lightly drizzle with oil. Bake in the preheated oven for 6-8 minutes or until crispy to your liking. Set aside.

For the ground beef

Using a large pan, brown the ground beef over medium heat, seasoning with the spices, and crumbling well with a wooden spoon. Drain the excess fat and allow to cool slightly.

For the salads

Prepare the dairy-free sour cream by combining coconut cream and apple cider vinegar. Set aside.
Divide the lettuce among 4 bowls and top with beef, red onion, black olives, avocado, cilantro, green onion and sour cream. Serve immediately.

Notes

Omit tortilla strips for Whole30.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition