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By Katja Heino 49 Comments
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Quick and Easy Taco Salad (gluten free and paleo)

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avocado, peppers, tomatoes, and green onions in a white bowl

Want to know how to get dinner on the table in 15 minutes?  Try out this quick and Easy Taco Salad. It’s one of our summer time favorites when we don’t want to spend a ton of time in the kitchen. 

Oh, summer, how I love you!  I love your long sunny days.  I love your late sunsets. Nothing is better than lazy days by the river.  You make me happy. I wish you would last forever.

Anyone else get lazy in the kitchen in the summer?  I know I do. I am all about keeping it simple so I can have more time to be outside doing all the fun summer things.  Today I am stopping by to share one of my favorite quick and easy summer recipes: Taco Salad. It can be thrown together in just minutes and is loaded with healthy goodness.

taco salad in a white bowl with a half of an avocado

Quick and Easy Taco Salad (paleo and Whole30) ~~ www.savorylotus.com

Quick and Easy Taco Salad (paleo and Whole30)

One of the things that helps me get in and out of the kitchen quickly is to keep my fridge stocked with lots of fresh seasonal vegetables.  I can whip up a salad in just minutes.  Pre-washing your salad greens before you store them makes this process even faster.  Basically for this taco salad, all you have to cook is the ground meat, which takes about 5 minutes.  Chop some veggies and make your dressing and you are good to go.  You can even prep the dressing ahead of time. (Oh, and BTW, this taco salad taste uh-may-zing with my dairy free ranch dressing as well.)

green salad dressing in a glass jar

So I know that taco salad traditionally has corn tortillas, but in order to make this recipe a bit healthier, I like to use plantain chips instead. Plantain chips are made from banana’s slightly larger, starchier, less sweet cousin. They can be found in many grocery stores and online HERE. We use than often as little scoopers for various dips and spreads. You can even use them to make nachos.

two Taco Salads in white bowls

taco salad mixed up in white bowl

two taco salads with ground beef and veggies

The recipe below will make 2 very large taco salads for dinner OR 3-4 smaller taco salads for lighter meals or lunches.  Hope you enjoy!

xo,

Katja

NOTE: This recipe used to be categorized as Whole30 compliant.  As of March 2017, the Whole30 program has decided that the plan does not allow any store-bought chips of any origin (potato, tortilla, plantain, coconut, kale…)

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Quick and Easy Taco Salad

★★★★★ 4.9 from 9 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 large salads or 3-4 small salads 1x
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Ingredients

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

  1. 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.
  2. 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.
  3. For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

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white bowl with ground beef, veggies, and plantain chips

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Filed Under: Salads Tagged With: Paleo, quick and easy, salads, taco salad, whole30

Reader Interactions

Comments

  1. Becky Winkler (A Calculated Whisk) says

    August 14, 2016 at 5:55 pm

    So pretty! Definitely going to try this during my September Whole30.

    Reply
    • Katja Heino says

      February 12, 2017 at 9:29 pm

      Thanks! Yes, it’s a great Whole30 go to!

      Reply
  2. Stephanie Sanders says

    August 26, 2016 at 11:19 am

    I just made this for lunch and it is delicious!! I used spinach instead of romaine (because that is what I had) and all the favors work really well together. Well done!! Thank you!!

    Reply
    • Katja Heino says

      February 12, 2017 at 9:30 pm

      Yay! So glad that you enjoyed it.

      Reply
  3. Lisa says

    December 31, 2016 at 7:27 pm

    Thanks for this great recipe. Can you suggest an alternative to the coconut cream? Thank you.

    ★★★★

    Reply
    • Katja Heino says

      January 2, 2017 at 11:11 pm

      Hi, there! You could try using homemade mayonnaise. It would make it creamy. 🙂

      Reply
  4. Renee Kohley says

    February 13, 2017 at 11:47 am

    Oh but that DRESSING! My goodness! Sounds perfect! I wouldn’t have thought to put the plantains on a taco salad but they are beautiful and I bet taste so good with the savory salad!

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 8:54 pm

      In my humble opinion, plantain chips taste good with just about anything! 🙂

      Reply
  5. Allison Wojtowecz says

    February 14, 2017 at 7:56 am

    Ooh girl. ANYTHING involving avocado + plantains is MINE. These bowls are delicious!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:51 pm

      Seriously! I love plantains too!

      Reply
  6. Cristina Curp says

    February 14, 2017 at 11:29 am

    Heck yeah! Taco salads are my jam! Thanks for the colorful inspiration!

    Reply
    • Katja Heino says

      February 14, 2017 at 8:51 pm

      They are my jam too!!

      Reply
  7. ChihYu says

    February 14, 2017 at 2:00 pm

    I’m mouthwatering just thinking about this recipe. Especially love that creamy avocado dressing. So yum !!

    ★★★★★

    Reply
    • Katja Heino says

      February 14, 2017 at 8:50 pm

      The dressing is the best part!! 🙂

      Reply
  8. Erin Carter says

    February 15, 2017 at 8:34 am

    So many pretty colors all in one bowl. Can’t wait to try it!

    Reply
    • Katja Heino says

      February 15, 2017 at 11:25 am

      Hope you enjoy it, Erin!! 🙂

      Reply
  9. Michele Spring says

    February 15, 2017 at 3:09 pm

    Such a beautiful and colorful salad! I bet my whole family would gobble this right on up.

    Reply
    • Katja Heino says

      February 20, 2017 at 3:50 pm

      Thank you!

      Reply
  10. Stacey Crawford says

    February 16, 2017 at 11:34 am

    This is colorful and lovely! I love anything taco, and anything with a dip. Great Recipe!!

    ★★★★★

    Reply
    • Katja Heino says

      February 20, 2017 at 3:55 pm

      Thanks, Stacey!

      Reply
  11. Mark says

    February 16, 2017 at 2:42 pm

    This recipe makes me crave summer so badly!

    And those plantain chips look absolutely delicious, this would be such a great recipe to have at a barbecue!

    ★★★★★

    Reply
    • Katja Heino says

      February 20, 2017 at 3:55 pm

      Right!!??!! I’m ready for some summer foods too!

      Reply
  12. Emily @ Recipes to Nourish says

    February 16, 2017 at 9:28 pm

    This looks so beautiful and so delicious! Love all of those colors!

    Reply
  13. Kari - Get Inspired Everyday! says

    February 17, 2017 at 8:46 pm

    I pretty much always need dinner on the table in 15 minutes, and I never get tired of Taco Salad! I love that you used plantain chips too as an alternative to the regular corn chips!

    ★★★★★

    Reply
    • Katja Heino says

      February 20, 2017 at 3:49 pm

      15 minute meal rule!!

      Reply
  14. Carrie Forrest says

    February 19, 2017 at 9:27 am

    Wow! This would be a total party in my mouth!

    Reply
    • Katja Heino says

      February 20, 2017 at 3:44 pm

      HA! YES!!

      Reply
  15. Hannah Healy says

    February 19, 2017 at 9:29 am

    The colors used in this recipe are so vibrant and amazing.

    Reply
    • Katja Heino says

      February 20, 2017 at 3:44 pm

      I know! Makes it more fun to eat!

      Reply
  16. Georgina Young says

    February 19, 2017 at 9:52 am

    OMG I love the colours in this Katja! I really want that avocado sauce right now too haha! Fab recipe thank you 🙂

    Reply
    • Katja Heino says

      February 20, 2017 at 3:44 pm

      Thanks! I love pretty food too. And it’s so easy!!

      Reply
  17. Jessica DeMay says

    February 19, 2017 at 10:04 am

    Taco salad is my favorite and I’m loving all your delicious toppings!

    Reply
    • Katja Heino says

      February 20, 2017 at 10:09 am

      Mine too. Thanks!

      Reply
  18. Amy says

    February 20, 2017 at 12:14 pm

    You have me all hungry for Taco Tuesday! Making this tomorrow 🙂

    ★★★★★

    Reply
    • Katja Heino says

      February 20, 2017 at 3:43 pm

      ay! Hope you enjoy it!

      Reply
  19. Jamie says

    February 27, 2017 at 12:10 pm

    Yum I just had this for lunch and will have it for next 3 days! Whenever I make salads with homemade dressings the dressing always tastes bland by itself but when you mix it with the flavors of the salad and meat it tastes like heaven! This one is no exception. Delicious and very filling salad!

    ★★★★★

    Reply
    • Katja Heino says

      February 27, 2017 at 4:18 pm

      Yay! Glad you liked it!!

      Reply
  20. Megan Barker says

    September 24, 2017 at 10:39 am

    Hi! Where do you purchase coconut cream? Can it be purchased at Kroger? I just don’t know what I’m looking for, if you could help out 🙂

    Reply
    • Katja Heino says

      September 24, 2017 at 7:49 pm

      Hi, Megan! The coconut cream is the thick part from a can of full fat coconut milk. Place the can in fridge overnight, and when you open can, you will see that the thick part and watery part have separated. Carefully remove thick part and use that for this recipe. Most health food stores sell full fat coconut milk. So does Trader Joe’s. Hope that helps.

      Reply
  21. Cindy Bartel says

    October 15, 2017 at 12:45 pm

    Have you ever make your own plaintain chips? They are not compatible anymore on the Whole30.

    Reply
    • Katja Heino says

      October 17, 2017 at 11:33 am

      I haven’t tried yet, but I want to. I’ve made tostones before and those would be great in this recipe.

      Reply
  22. Bonita Gilchrist says

    October 26, 2017 at 11:43 am

    This was delicious! I especially loved the dressing. I purchased some spicey plantain chips at the farmers market and used them like nachos. Thank you for sharing.

    ★★★★★

    Reply
    • Katja Heino says

      October 30, 2017 at 11:27 am

      Yay! So happy you enjoyed it. Spicey plantain chips sound delish.

      Reply
  23. Kristin says

    November 26, 2017 at 5:58 pm

    Hi! Curious how long the dressing would last in the fridge, if, for example, I made enough for a week’s worth of lunches?

    Reply
    • Katja Heino says

      November 27, 2017 at 10:37 pm

      Homemade dressings last for about 5-7 days in the fridge. I usually try to use it by the 5th day. Hope that helps. 🙂

      Reply
  24. Shanon says

    May 22, 2018 at 8:29 pm

    We have made this recipe three times and it tastes amazing!

    Reply
    • Katja Heino says

      May 23, 2018 at 10:51 am

      YES! I’m so happy to hear that. 🙂

      Reply
  25. Chris says

    March 16, 2019 at 1:07 pm

    I made this without the plantain chips due to wanting it to be Whole30 compliant. My wife and I love it. I did add a sweet onion and I put some small diced fresh jalapeño peppers (jalapeño on my salad).

    Thank you for the recipe. Unbelievable good. Diet or not.

    Reply
    • Katja Heino says

      March 26, 2019 at 11:25 am

      Yay! I’m so happy you loved it. It’s one of my go-to’s for sure! 🙂

      Reply

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