Taco Salad | Net 4 Carbs | 444 Calories |
  • CourseDinner
Servings
4portions
Servings
4portions
Ingredients
Taco Mix
  • 1lb grass fed angus ground beef 85% leanor free-range chicken
  • 2tbs Butteror ghee (butter from grass fed cows like kerrygold is best)
  • 1/2 limefresh squeezed
  • 1tbsp cayenne pepper powdercan omit if not tolerated well
  • 1tsp dried oregano
  • 1dash Celtic Sea Saltto taste
Salad
  • 1cup Spring Lettuce (Organic is best)
  • 1/4cup green cabbage
  • 1/2 carrotshredded
  • 1 cucumbersliced
  • 1/2 avocadosliced
Avocado Dressing
  • 1/2 avocado
  • 1tbsp MCT Oil
  • 1tbsp apple cider vinager
  • 1tbsp Lemon Juice
  • 1cup cucumbersliced
  • 1/4cup loosely packed fresh cilantro
  • 1 spring onionoptional
Instructions
  1. In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Drain the excess liquid.
  2. Add the butter or ghee, lime juice, cayenne powder, oregano, sea salt. Add more seasoning if you wish.
  3. Salad :Lay a bed with all of the salad ingredients, starting with the lettuce. Add about ¼ portion of Taco Mix on top and then drizzle with dressing.
  4. Dressing: Combine all ingredients in a blender and blend until creamy
Recipe Notes
Nutrition Facts
Taco Salad | Net 4 Carbs | 444 Calories |
Amount Per Serving
Calories 444 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 97mg 32%
Sodium 193mg 8%
Potassium 657mg 19%
Total Carbohydrates 11g 4%
Dietary Fiber 7g 28%
Sugars 3g
Protein 24g 48%
Vitamin A 83%
Vitamin C 43%
Calcium 8%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.