Crisp romaine, juicy cherry tomatoes, and buttery diced avocado make the base of this salad, tossed with a bright lime-and-olive-oil dressing that's got just enough cumin and chili powder to keep things interesting. The taco meat is seasoned hard with smoked paprika, garlic powder, and onion powder, then browned until deeply savory and piled on warm, right where it belongs. Sliced red onion and jalapeño add a little bite, while fresh cilantro keeps every forkful tasting green and lively. It all comes together fast in one skillet and one big bowl, no fussy components required. This one's a genuinely solid pick for a dairy free dinner, satisfying enough for a main course but still light on its feet. Squeeze extra lime over the top before serving and you've got a bowl that eats like a taco without any of the usual fuss.
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In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).
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