This low-carbohydrate taco salad with ground beef is adapted from The Bulletproof Diet by Dave Asprey. It’s much healthier than the version you get in restaurants that usually comes in a fried flour shell with beans and cheese and is just as tasty. Plus the ground beef isn’t flavored with packaged taco mix, which has artificial ingredients and flavorings.

The avocado dressing with cilantro is what really makes it delicious.

The recipe isn’t technically true Paleo because of the butter, but ghee is often acceptable or you could substitute coconut oil.

If you really miss the shell or like having tortilla chips on your taco salad, try the tasty low-carbohydrate, grain-free tortilla chips by Siete (available at some health food stores).

Try it for a quick lunch or light dinner for two.



Print Recipe
Bulletproof Taco Salad
  1. In a medium pan, saute the beef on medium-low until cooked gently but thoroughly. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors!
  2. Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top.
  3. To make the dressing: Combine the avocado, MCT oil, apple cider vinegar, lemon juice, cucumber, cilantro and salt in a blender and blend until smooth and creamy.
  4. Drizzle with dressing.
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