This hearty salad layers seasoned, browned ground beef over crisp romaine, juicy cherry tomatoes, and creamy avocado, all brightened with a zesty lime and olive oil dressing. Chili powder, cumin, smoked paprika, and garlic powder give the beef that classic taco flavor, while fresh cilantro and thinly sliced red onion add a punch of freshness to every bite. A little jalapeño brings optional heat if you want it, and the warm meat spooned over the cool, crunchy vegetables makes for a satisfying contrast in both temperature and texture. It's a filling, protein-packed dinner that comes together in one skillet and one bowl, with no grains or fillers standing between you and the good stuff. This one's a smart pick for a gluten free weeknight rotation, easy to portion into four bowls and serve straight away with extra lime wedges on the side.
About FigFig 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 →4 servings
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).
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
