Description
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.
Ingredients
Scale
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
- 3/4 tsp salt
- 1/3 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
- 1/4 cup coconut cream
- 2 tsp apple cider vinegar
- 6 cups romaine lettuce, chopped
- 1/2 red onion, diced
- 1/4 cup black olives, sliced
- 1/2 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.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Fat: 11.1g
- Carbohydrates: 12g
- Fiber: 5.1g
- Protein: 27.5g