Ingredients
Dressing
- 1 avocado, pitted and peeled
- 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
- 3 tbsp olive oil
- 1/4 cup water (plus extra for thinning)
- 1 packed cup fresh cilantro
- 1 clove garlic, peeled
- Juice from 1/2 lime
- 1/4 tsp unrefined salt
- A pinch of black pepper
- Optional: 1/4 tsp chili powder
Spices for Meat
- 2 tsp chili powder
- 1 tsp cumin powder
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/2 tsp unrefined salt
Main Ingredients
- 1 tablespoon ghee, butter, or coconut oil
- 1 pound ground meat (grass-fed beef recommended)
- 1 large head romaine lettuce, chopped
- 1 avocado, sliced
- 1 cup cherry tomatoes
- 1/3 cup green onions, chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup plantain chips
Instructions
- Prepare the Dressing: Combine avocado, coconut cream, olive oil, 1/4 cup water, fresh cilantro, garlic, lime juice, salt, black pepper, and optional chili powder in a blender. Blend until smooth and creamy. Add extra water a little at a time to reach your desired dressing consistency. Adjust seasoning to taste.
- Cook the Taco Meat: In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. Heat a large skillet over medium heat and add the ghee, butter, or coconut oil. Sauté the ground beef for 1 minute, then add the spice mixture and continue cooking until the meat is fully cooked through. Remove from heat.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, sliced avocado, cherry tomatoes, green onions, red and yellow peppers, and plantain chips. Add the cooked taco meat on top. Drizzle the creamy avocado dressing over the salad and toss lightly to combine.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, replace meat with seasoned cooked lentils or plant-based meat substitutes.
- If coconut cream is unavailable, use full-fat coconut milk but reduce the water slightly.
- Adjust chili powder to your preferred spice level.
- Serve immediately to keep plantain chips crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
