I messaged my husband last night saying I wouldn’t be home until around 9pm, could he please check my latest Instagram post and make that up for dinner? Knowing he gets overwhelmed in the kitchen if it’s anything more than scrambled eggs and fried potatoes, I was a bit worried as it was this taco salad I’d asked him to prepare. When I walked in the door he handed me this beautiful (and super tasty!!) bowl of taco salad and let me know he was pleased to discover it was actually totally easy and fast to throw together as well. He totally rocked it – now there’s two things he can make in the kitchen 😉
Makes 4 servings
Ingredients
- 1 Tbsp virgin coconut oil
- 1 onion, diced
- 1 red (or other colour) bell pepper, diced
- 1 lb grass fed ground beef or bison (or 1 block of extra-firm tofu, crumbled)
- 1 tsp turmeric (powdered or fresh grated)
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp oregano
- dash fresh ground black pepper
- dash red pepper flakes
- 2 heads of romaine lettuce, torn into small pieces
- 1 cup salsa (all natural, no sugar added)
- 1-2 avocados (or guacamole)
- optional organic corn chips (~14 per serving), broken up into smaller pieces
- optional grass fed cheese, grated
Directions
- In a skillet, heat the coconut oil. Sauté the onion and red pepper for 2-3 minutes. Add the ground beef or bison (or tofu) and continue to sauté another 4-5 minutes. Add the turmeric, paprika, salt, oregano, black pepper and red pepper flakes; sauté for another 3-4 minutes until the meat is no longer pink.
- Serve the meat over the torn romaine and top with lots of salsa, sliced or mashed avocado (or guacamole), optional tortilla chips and optional cheese.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN