Vegetarian Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

Crisp romaine gets tossed with juicy cherry tomatoes, thinly sliced red onion, creamy diced avocado, and fresh cilantro, all coated in a zippy lime and olive oil dressing spiked with cumin and chili powder. The seasoned taco topping brings all the smoky, savory flavor you want in a taco salad — chili powder, smoked paprika, garlic and onion powder, and a touch of salt build a deeply spiced, fragrant crumble that soaks into every bite. Diced avocado adds richness while jalapeño (if you like heat) and a squeeze of fresh lime keep things bright and balanced. It's a hearty, colorful bowl that eats like a full meal rather than a side salad, and it comes together quickly enough for a weeknight dinner. This one's a solid pick to keep in your vegetarian rotation whenever a craving for taco night hits.

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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