Mediterranean Diet Friendly Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Paleo Taco Salad

This vibrant salad layers crisp romaine, juicy cherry tomatoes, sliced red onion, and creamy avocado with a punchy dressing made from fresh lime juice and extra-virgin olive oil — the kind of bright, produce-forward combination that Mediterranean-style eating is built around. A warmly spiced, smoky-savory topping seasoned with cumin, chili powder, and smoked paprika brings hearty flavor to every bite without weighing the bowl down. Fresh cilantro and a squeeze of lime wedge on the side keep things tasting fresh and herbaceous straight through to the last forkful. It's an easy weeknight bowl that leans on olive oil, citrus, and a generous pile of vegetables for real texture and flavor, making it a genuinely solid pick for a Mediterranean-style table. Serve it right away while the topping is warm and the greens are still crisp for the best contrast.

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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