Description
This Low-Carb Taco Salad is a flavorful and satisfying dish perfect for a quick and healthy meal. Featuring seasoned ground beef, fresh vegetables, creamy avocado, and a zesty adobo-lime dressing, it’s a nutritious take on classic taco flavors without the carbs of traditional tortillas.
Ingredients
Scale
For the Beef
- 1/2 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt & pepper to taste
For the Salad
- 1/4 medium red onion, chopped
- 1/2 cup Mexican shredded cheese blend
- 1 avocado, chopped
- 1 cup little tomatoes (grape or cherry), halved
- 1 small head romaine lettuce, torn into bite-size pieces
For the Dressing
- 3/4 cup sour cream
- 1 tablespoon adobo sauce
- 1 teaspoon lime juice
Instructions
- Cook the Beef: Add the olive oil, extra lean ground beef, and all the spices (ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper) to a skillet over medium-high heat. Cook for about 7 minutes, stirring often and breaking up the meat into small pieces until it’s fully cooked through.
- Prep the Salad Ingredients: While the beef cooks, chop the red onion and avocado, halve the tomatoes, and tear the romaine lettuce into bite-sized pieces. Add all these salad ingredients along with the shredded cheese to a large salad bowl.
- Make the Dressing: In a small bowl, whisk together the sour cream, adobo sauce, and lime juice until smooth and well combined.
- Assemble the Salad: Once the beef is cooked, sprinkle it evenly over the salad bowl. Pour the adobo-lime dressing over the top and toss everything together until well mixed. Serve immediately for the best flavor and texture.
Notes
- You can adjust the spice levels by increasing or decreasing the chili powder and adobo sauce to suit your preference.
- For a dairy-free option, substitute sour cream with a non-dairy alternative like coconut cream or vegan sour cream.
- Leftover cooked beef can be stored in the refrigerator for up to 3 days and reheated before serving.
- Adobo sauce is typically found in canned chipotle peppers in adobo; start with a tablespoon but add more if you prefer spicier dressing.
