I love Mexican food. Growing up in Oklahoma, there is a surprising amount of fantastic Mexican restaurants. My typical restaurant order consists of fajita chicken enchiladas, Mexican mashed potatoes and rice with unlimited tortilla chips, salsa and quesadilla. Nothing from that is Paleo except maybe the salsa. I am still working on recreating this dish “Paleo Style,” but the biggest thing is preserving the flavors of the dishes. My favorite Paleo Mexican dish always comes down to taco salad. It is very easy to make and stores well in the refrigerator. I always make my own taco seasoning because it is really easy, and I don’t have to worry about any weird ingredients in the mix! This taco salad is so easy to make for a quick lunch or dinner. Sometimes I throw in some homemade sweet potato chips. I use this sweet potato chip recipe minus the rosemary.
Update: I’ve made this taco salad so many times I’ve lost count! It is so easy and never disappoints. If I’m in a hurry but still crave the crunch of sweet potato chips, I toss in some Jackson’s Honest sweet potato chips that are made with coconut oil!
Ingredients
- 1 lb ground beef or turkey
- 2 tsp ghee
- Baby spinach
- Salsa
- 2 tbls chili powder
- 2 tsp cumin
- 1 tsp garlic Powder
- ½ tsp ground Cayenne pepper
- ½ tsp sea salt
- ½ tsp pepper
- 3 large haas avocados
- ½ large white onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced, deseed for less heat
- 2 tsp lemon juice
- Salt and pepper to taste
Directions
- Mix all taco seasoning ingredient together and sprinkle liberally over the meat.
- Melt ghee in a large skillet over medium-high heat.
- Add the seasoned meat and cook until browned.
- Once the meat is cooked through, remove from the skillet and set aside.
- Add sliced onion and jalapeño to the skillet and cook until onions become translucent.
- Mix together meat and veggies and serve on a bed of baby spinach with a dollop of guacamole and salsa.
- Mash together all ingredients.
Enjoy!
x vanessa
