Paleo Taco Salad (in 15 Minutes Flat!)
15 Minute Paleo Taco Salad

Paleo Taco Salad (in 15 Minutes Flat!)

Growing up, one of my favorite things to order at a Mexican restaurant was a big taco salad.

You know the kind – smothered in shredded cheese and sour cream and served in a huge, deep-fried taco shell bowl.

And while they may taste delicious, most taco salads are far from healthy.

In fact a Taco Bell Fiesta Taco Salad with Beef contains:

  • Nearly 800 calories
  • 42 grams of fat (the majority of which is the inflammatory omega 6 variety)
  • 2260 mg sodium (from bleached refined salt, not mineral-rich sea salt)
  • 68 g carbohydrates

… not to mention the “hidden” ingredients like acrylamide, GMOs, hormones, pesticides and other health-harming substances.

Creating a Healthy Paleo Taco Salad

But here’s the good news.

You can still enjoy the wonderful flavors of a taco salad without compromising your health.

In fact, what most of us love about a taco salad isn’t the taco – it’s the unique combination of spiced meat… the vibrant cilantro… and the not-so-subtle kick of jalepeno and lime juice that make this dish so crave-worthy.

And what about the crunch? A small handful of toasted pumpkin seeds makes the perfect nutrient-rich stand-in for the taco shell.

15 Minute Paleo Taco Salad

Paleo Taco Salad (in 15 Minutes Flat!) Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. grass-fed ground beef
  • ½ Tbsp. garlic powder
  • ½ Tbsp. chili powder
  • 2 tsp. cumin powder
  • 2 tsp. dried oregano
  • 1 medium sweet onion, diced
  • 8 cups organic spinach
  • 2 medium avocados, diced
  • 20 rings organic pickled jalapenos
  • 20 brined black olives, sliced
  • 8 Tbsp. organic salsa
  1. Heat a safe nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally until cooked through. Drain.
  2. Return to heat. Stir in the salt, garlic powder, chili powder, cumin powder and dried oregano. Heat over low heat.
  3. Meanwhile, prepare the salads. Divide spinach among plates and top with onion, avocado, olives and jalapeños, leaving room in the center for the meat and salsa.
  4. Scoop out the taco meat and place a mound in the center of each salad.
  5. Top with salsa and drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.

Nutrient Information Per Batch

1823.07 kcal Calories, 527.29 mg Calcium, 84.1 g Carbohydrate, 281.48 mg Cholesterol, 126.25 g Total Fat, 41.05 g Fiber, 24.77 mg Iron, 441.25 mg Magnesium 5091.71 mg Potassium, 107.24 g Protein,71.88 mcg Selenium, 3088.55 mg Sodium, 18.91 g Sugars, 25.49 mg Zinc, 34.13g Saturated fat, 3.41 trans Fat, 66.45 g Monounsaturated fats, 11.54 g Polyunsaturated fats, 26508.5 IU Vitamin A, 2.64 mg Vitamin B6, 8.94 mcg Vitamin B12, 155.77 mg Vitamin C, 0 IU Vitamin D, 18.16 Vitamin E, 1285.57 mcg Vitamin K, 861.89 mcg Folate,0.81 mg Vitamin B1(Thiamin),24.34 mg Vitamin B3(Niacin),1.78 mg Vitamin B2(Riboflavin), 0.84 mcg Lycopene, 31073 mcg Lutein and Zeaxanthin, 1.41 g ALA, 0 g EPA, 0 gDHA,1211.48 mg Phosphorous, 3.35 mg Manganese, 196.72 mcg Alpha carotene, 15178.8 mcg Beta carotene, 297.4 mcg Beta cryptoxanthin, 0.49 g Conjugated Linolenic Acid

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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