Ingredients
Scale
CREAMY AVOCADO 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 (I use THIS organic brand)
- 1/4 cup water
- 1 packed cup fresh cilantro
- 1 clove of garlic, peeled
- juice from 1/2 lime
- 1/4 tsp unrefined salt
- a pinch of black pepper
- optional: 1/4 tsp chili powder
- extra water for thinning
TACO MEAT
- 2 tsp chili powder (like this)
- 1 tsp cumin powder (like this)
- 1/4 tsp paprika (like this)
- 1/4 tsp garlic powder (like this)
- 1/4 tsp onion powder (like this)
- 1/4 tsp dried oregano (like this)
- 1/2 tsp unrefined salt
- 1 tablespoon ghee, butter, or coconut oil
- 1 pound ground meat (I use grass fed beef)
FOR SALAD
- 1 large head of 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 of plantain chips (like this)
Instructions
- To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.
- For taco meat: Combine spices and salt in a small bowl and set aside. Heat a large skillet on medium heat. Add 1 tablespoon of fat of choice and saute ground meat for 1 minute. Add spices and cook until meat is cooked through. Turn off heat.
- For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!