Paleo Ground Beef Taco Salad with Avocado

Total time30 min

Prep time15 min

Cook time15 min

Paleo Ground Beef Taco Salad with Avocado

Seasoned ground beef takes center stage here, browned until deeply savory and coated in a smoky blend of cumin, chili powder, and smoked paprika. Crisp romaine, juicy cherry tomatoes, cucumber, and red bell pepper get tossed in a bright, tangy dressing built from apple cider vinegar, fresh lime juice, and good olive oil, so every bite has real crunch and acidity to balance the richness of the meat. Creamy fanned avocado on top brings the whole bowl together, adding that cool, buttery contrast against the warm spiced beef. Fresh cilantro and a squeeze of lime at the end keep things vibrant and clean-tasting. It's a satisfying, produce-forward dinner that comes together in one skillet and one big bowl, and it's a genuinely solid choice for a Paleo table. No grains, no fillers, no fuss — just well-seasoned beef, crisp vegetables, and good fat doing all the work.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
See all
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
2 tbsp fresh lime juice
½ tsp ground cumin
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red bell pepper, thinly sliced
2 ripe avocados, pitted and sliced

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, 3 tbsp olive oil, lime juice, cumin, and salt until combined. Set aside.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!