While I love tacos just as much as anyone else (ok, maybe my husband loves them more than I do), I don’t always feel great after eating them. I wanted to create a recipe that would hit the flavor mark (flavor mark is a thing, right?) with clean ingredients. The beauty of a recipe like this is that it is a fast meal, the salad ingredients can be customized to one’s liking (in the photos I included red cabbage) and is great for a party or potluck. If making ahead or for a group, I suggest keeping the plantain chips separate until serving.
Healthier Taco Salad (Paleo friendly, Gluten and Dairy free)
Ingredients:
1 lb ground beef
1 can pinto beans (omit for paleo version)
1 clove garlic, minced
Oil for cooking
Salad ingredients: Let’s assume that you have already washed your veggies, ok?
Lettuce (any variety), washed, dried and leaves torn
1 pint cherry tomatoes, washed and sliced in half
1 bunch green onions, thinly sliced on bias
Red bell pepper, sliced into thin strips
Black olives, drained
½ bunch cilantro, roughly chopped
1-2 avocados
Plantain chips
Spice mix:
½ teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon black pepper
½ teaspoon sea salt
Goes great with my dressing recipe: Cilantro Lime Vinaigrette
Method:
- In a medium-sized skillet over medium heat, warm up 1-2 teaspoons of olive or avocado oil. When pan is warm, add the ground beef and spice mix. Stir to break up the beef and incorporate spices. Allow to cook over medium heat until the meat is cooked through and has released it’s juices. If doing the paleo version, go ahead and remove from heat. If including beans, stir in beans to incorporate and cook until beef and bean mixture are warm. Set pan aside.
- In serving bowl, layer the following salad ingredients; lettuce, green onions, bell pepper, tomatoes, black olives and cilantro.
- Top with beef and bean mixture. Garnish with avocado chunks and lastly, serve with plantain chips and cilantro lime vinaigrette.
Maria's Clean Plate 