Crisp romaine, juicy cherry tomatoes, and cool cucumber get tossed in a bright, tangy dressing built from apple cider vinegar, fresh lime juice, and olive oil — no heavy bottled dressing needed here. The ground beef is seared until deeply browned, then seasoned with a smoky blend of cumin, chili powder, smoked paprika, garlic, and onion powder for that classic taco flavor in every bite. Fanned avocado slices add a rich, buttery finish, while a scatter of fresh cilantro and a squeeze of lime brighten the whole bowl. It's a satisfying, protein-packed dinner that comes together in one skillet and one big mixing bowl, with layers of crunch, spice, and creaminess in every forkful. This one's a genuinely easy pick for a gluten free dinner rotation, since every component is built from whole vegetables, seasoned meat, and a simple citrus dressing. Serve it straight from the bowl with extra lime wedges for anyone who wants a little more zing.
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In a small bowl, whisk together the apple cider vinegar, 3 tbsp olive oil, lime juice, cumin, and salt until combined. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.
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