Back in College, every good study session came with Taco Bell and Arizona Georgia Peach Green Tea.
(And gas, bloating, and diarrhea.)
I still get shivers up my spine thinking about the gut-wrenching stomach pain I used to get from most mexican food.
But I couldn’t resist trying to recreate that flavor in a way that made me feel good. Thus, the Beefy Taco Salad was born.
I have to give a shout out to this recipe at Paleo Dish, which was the starting point for my version. Like most recipes I make, I had to modify it quite a bit for the foods I tolerate well.
Without further ado, here’s how to create your own Beefy Taco Salad.
Beefy Taco Salad (GET IN MY BELLY)
- 1 Package of Organic Baby Spinach
- 2 Lbs Grass-Fed Beef
- 1 White Onion
- 3 Garlic Cloves
- Spices: Organic Cumin, Cilantro, Black Pepper, and Sea Salt
- 1 Avocado
- 2 Lemons
- ½ Cup Organic Olive Oil
- ½ Cup Organic Coconut Oil
- 1 Tomato (optional)
Heat the coconut oil in a pan on medium heat. Chop the white onion and add to the pan, sautéing for 2-3 minutes. Next, add the grass-fed beef, ginger, garlic, and spices to the pan. Cook until the meat is browned.
While the beef is cooking, cut up the avocado into a bowl and add the juice of one lemon and sea salt. Smash the mixture with a fork until it becomes smooth texture (like guacamole).
Put the baby spinach in a bowl and toss with olive oil, sea salt, and the juice of 1 lemon.
When the beef is finished cooking you’re ready to serve. Plate the spinach and add a serving of the beef mixture. Next, top it with avocado and you’re ready to dig in.
Note: I still avoid nightshades due to my autoimmunity. The picture above was the plate I made for my wife. I skipped the tomato on my plate and it was still amazing. If you tolerate nightshades and love spicy food, feel free to add red peppers or cayenne pepper to the beef.