Whole30 Taco Salad
This Whole30 Taco Salad is easy, quick & delicious. It can be made ahead of time and goes great with homemade pico de gallo!
Servings: 4 people
Ingredients
- 1 tablespoon avocado oil
- 2 lbs lean ground beef - preferably grass-fed organic
- 1 large onion - diced
- 1 serrano pepper - diced seeds removed for mild spice
- 5 cloves garlic - finely chopped
- 1 tablespoon regular paprika
- 1 tablespoon onion powder
- 1 tablespoon coriander powder
- 1 tablespoon ancho chili powder
- 1 tablespoon dried oregano
- 2 teaspoon cumin powder
- 1 teaspoon cayenne pepper or more depending on preference
- Kosher salt and freshly-cracked black pepper
- 1 cup chicken stock
- 1 head romaine lettuce - shredded
- compliant salsa or homemade pico de gallo works
- 1 avocado thinly sliced
- finely sliced radish
- lime wedges - for garnish
Instructions
- Heat 1 tablespoon avocado oil in a large stock pot or dutch oven over high heat. Add the ground beef and brown in batches. If required, add more avocado oil to brown the second batch of beef. Transfer browned meat to a bowl. Drop the heat to medium-low, add the diced onion and serrano peppers. Sauté until onions are soft and translucent - approximately 8 minutes.
- Add the garlic and cook an additional 60 seconds. Add the paprika, onion powder, coriander, ancho chili powder, oregano, cumin, and cayenne. Stir and cook 45-60 seconds. Return browned beef to pot and stir everything to coat.
- Add chicken stock, bring everything to a boil, lower the heat to low, cover with a lid and cook 30 min, stirring occasionally to avoid burning. Note: the longer you cook this, the better it will taste! An hour is ideal.
- Serve taco meat over a bed of shredded romaine. Top with pico de gallo, sliced avocado, thinly-sliced radish and lime wedges.