Oooh man… so this has seriously been my go-to dinner for the past couple months. So. Dang. Delicious! And just as easy to put together! I’ve always been a fan of tacos and nachos, but ever since I found out that my body doesn’t appreciate corn (and therefore lovely tortilla chips) I had been missing that wonderful “crunch” in my taco salads. Plantain chips are my hero! The perfect replacement for tortilla chips to be covered under a mound of lettuce and many other yummy, healthy ingredients. Try it!
Healthy Taco Salad with Plantain Chips [paleo, corn-free, gluten-free]
What You’ll Need:
- 3-4 oz cooked ground grass-fed beef
- 1/2 cup riced cauliflower
- 1/4 cup goat milk yogurt
- 1/4 Amy’s Organic Salsa (try a fruit salsa for a new taste!)
- 1/2 avocado, cubed
- 1 serving Roasted Plantains
- Homemade taco seasoning, to taste (about 1/2 tsp)
Easy peasy… Heat up your cauli-rice and ground beef and get out your plate. Place your chips on the bottom and top them with your lettuce, beef, cauli-rice, taco seasoning, salsa, avocado, and yogurt. Mix a bit and enjoy!
Do you like taco salads as much as I do? Share your thoughts in the comments below!
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