Ingredients
- Serves 4
- For the taco meat
- 1 teaspoon grapeseed or canola oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 can black beans, rinsed and drained
- 1/4 cup water
- For the salad
- mixed green lettuce
- 3 tomatoes
- 2 small zucchini
- 2 avacados
- 1 red bell pepper
- 1 cup shredded monteray jack cheese
- lime slices
- cilantro lime salad dressing
- For the salad dressing
- 1/4 cup grapeseed or canola oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- pinch of salt and pepper
- Notes: Can be made in advance and assembled before serving.
Preparation
Step 1
. For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
3. For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.