Taco Salad Bowls with Creamy Cilantro-Lime Dressing
Taco Salad Bowls with Creamy Cilantro-Lime Dressing
Taco Salad Bowls with Creamy Cilantro-Lime Dressing
Ingredients:
* 1-1/2 lbs lean ground beef, turkey, or bison
* 3 Tbsps homemade taco seasoning
* 8 cups chopped romaine lettuce
* 1 large avocado, diced
* 1 cup homemade pico de gallo
* 1/2 cup freshly shredded cheese
* 1 lime, cut into wedges to serve
* fresh cilantro leaves, to serve
For the Dressing:
* 1/2 cup Greek yogurt
* juice and zest of 1 large lime
* 2 Tbsps water, to thin it up
* 2 Tbsps avocado oil or extra virgin olive oil
* 1 tsp garlic powder
* 1 tsp sea salt
* 1/2 tsp freshly ground pepper
* a handful of fresh cilantro leaves
Instructions:
* Heat a large skillet over medium-high heat. Add in the ground meat and cook, breaking it up with a wooden spoon until no longer pink. Carefully drain and discard excess grease if necessary.
* Sprinkle with your taco seasoning and continue to cook until cooked through. Set aside and allow it to cool.
* Meanwhile, prepare your veggies for your bowls. Chop the lettuce and avocado then place equally in 4 separate bowls.
* Add in the taco meat, pico de gallo, and shredded cheese evenly into each bowl.
* Add sea salt and pepper, if desired.
* To prepare your dressing, add the yogurt, lime juice & zest, water, oil, garlic powder, sea salt, pepper, and cilantro into a small food processor.
* Process until smooth, then drizzle evenly over your bowls as desired.
* Your bowls will stay well in sealed containers in the fridge for up to 4 days. If storing for meal prep then add your dressing and avocado immediately before serving.
* Enjoy!
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