Eosinophilic Esophagitis Friendly Paleo Taco Salad
Total time35 min
Prep time20 min
Cook time15 min
4.7(8)
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Learn more →Ingredients
4 servings
For the taco meat
- 1 lb ground beef (80/20)
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 medium jalapeño, seeded and thinly sliced (optional)
- 2 ripe avocados, diced
- ¼ cup fresh cilantro leaves
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
- 2
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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