With Cinco de Mayo coming up, you better believe we got you covered! I LOVE Mexican food so any excuse to cook it is a good one, especially if it’s a reason to host a party or get together with friends. While for the most I end up going out to dinner on Cinco de Mayo (which also happens to be my birthday!), I cook a Mexican-inspired dinner at least one night a week (if not more) so I love having an arsenal of recipes on rotation.
Lately I’ve been really into meat and veggie bowls for an easy mid-week dinner, usually with some combination of cauliflower rice, beef or chicken, whatever veggies I have in the fridge, and a sauce (salsa, teriyaki, cilantro lime dressing — whatever flavors I’m going for) to top it off. This particular recipe was inspired by my love of plantains (I use the chips from Trader Joe’s if I don’t have fresh plantains handy or just don’t feel like cooking them up), along with my obsession for Primal Kitchen Avocado Oil Mayo which serves as the base of the Creamy Cilantro Lime Dressing.
Whether you’re looking for a paleo Cinco de Mayo recipe or just want an amazing and flavorful salad, I hope you enjoy this Chopped Taco Salad recipe!
If you do happen to love it, check out our Guide to Pre and Post Workout Meals ebook for even more flavor-packed meals to get you through the week!
- 1 pound grass-fed ground beef
- 2 tbsp cooking fat (butter or ghee)
- 1 bag of romaine lettuce, washed and chopped
- 1 cup of jicama, washed and chopped
- 4 small Roma tomatoes, washed and diced
- 1/2 cup plantain chips
- 1 avocado, sliced
- Limes and extra cilantro for garnish
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp red pepper
- 1/4 tsp sea salt
- 1/2 cup Primal Kitchen Mayo
- 1/4 cup fresh cilantro, washed and chopped
- Juice of 1 lime
- In a small bowl, prepare the Taco Seasoning by mixing all of the spices together. Set aside.
- In a large pan, melt the cooking fat over medium heat. Once the pan is hot, add the ground beef and break apart with a wooden spoon.
- While the beef is cooking, prepare the vegetables by washing and chopping. Set all of the veggies aside once chopped.
- Once the beef has browned (after 8-10 minutes), add the taco seasoning to the pan. Mix everything together to coat the beef evenly. Remove from heat and set aside.
- Now, prepare the Cilantro Lime Dressing. In a small bowl, whisk all ingredients together. Set aside.
- In a large salad bowl or individual serving bowls, prepare the salad by evenly distributing chopped vegetables, plantain chips, avocado slices, ground beef, and Cilantro Lime Dressing.
- If storing for later use, store the lettuce, all of veggies, dressing, and meat separately for best storage.
More flavorful dinner recipes!