ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER.
Taco salad always reminded me of a cafeteria food. You know, the kind where you have a taco shell shaped like a bowl, fill it with (most likely) leftover sloppy joe mix, and top it with tons of cheese and sour cream.
I wrote off Mexican food when I first started the Whole30, because apparently I thought creativity and clean eating could not go hand-in-hand.
Thank goodness I was so very, very wrong! Taco bout a sophisticated salad! (See what I did there?) You'll want to drizzle this chipotle lime dressing over everything.
And look at how beautiful and colorful this is! Those watermelon radishes are so gorgeous and great for you, too. Miss having Taco Tuesday with your friends? Make this clean Whole30 compliant taco salad and be the life of the party.
*use organic ingredients whenever possible*
1 pound ground beef
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 tablespoon garlic, minced
1/4 cup red onion, chopped
1/2 cup tuscan kale, rinsed, dried and stems removed
1/4 cup red cabbage, shredded
1 small watermelon radish, sliced
1/3 cup carrots, shredded
1/3 cup cherry tomatoes, halved
1 cup primal mayo
1/4 teaspoon chives, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1.5 teaspoons chipotle powder or 3/4 teaspoon cayenne pepper, 3/4 teaspoon smoked paprika
1 teaspoon lime juice
1.5 teaspoons dill, minced
In a large skillet over medium heat, add ground beef with cumin, coriander, and garlic. Stir and break up meat into small bits until browned, about 7 minutes. Remove from heat.
In a small mixing bowl, combine mayo, chives, onion powder, garlic powder, chipotle powder, lime juice, and dill.
Add a small handful of kale to plate, top with meat, and top with carrot, tomatoes, cabbage, red onions, and radish. Drizzle with chipotle lime mayo. Enjoy!