A light and delightful twist on an old favorite! Make your taco’s into a salad and serve on Mexican night. This dish also makes a great party salad that will have everyone coming back for more.
Easy Taco Salad
Prep: 10 minutes
Serves: 5-6
Ingredients:
1 pound grass finished beef
1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp smoked paprika
1 tsp garlic powder
Pepper (to taste)
1 tomato
1 bunch fresh cilantro
2 small avocados, peeled and pitted
1 clove garlic
1 lime
1-2 heads of romaine (I used green leaf lettuce from the garden!)
1 large onion
1 large bell pepper (red, orange or yellow)
Instructions:
- Start with the beef. In a large pan, brown beef with spices (paprika, chili, garlic,pepper, cayenne).
- While that’s browning, rinse, dry and chop lettuce. Assemble on plates.
- When beef is done, pour through strainer to get ride of excess fat. Leave some in the pan and add chopped onion to it and reduce to medium heat. Saute 5 minutes before adding in chopped bell pepper. Saute for another 5-10 minutes until onions are all caramelized.
- While those are cooking, prepare your fresh guacamole! Mash avocado with a fork in a medium sized bowl. Zest or mince garlic and add to avocado. Mix in chopped cilantro and tomatoes.
- Squeeze juice of one lime and stir, adding fresh pepper to taste.
- Next, layer time! Start with romaine, then add onion/peppers, beef and top with guacamole. Devour!
You can do what I did and top it with mango salsa for a little more heft.
If you desire sour cream, try subbing it for plain whole fat Greek yogurt– oh yeah!
This recipe was provided by the very talented Kim Ludeman. Check out her site here! At The Naked Label we love Kim and all that she does for the world of health!
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