Red Meat Allergy Friendly Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Paleo Taco Salad

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
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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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