I have recently started to introduce red meat back into my lifestyle and one of my favorite ways to have it is as a taco bowl. It’s so easy and quick to make so it makes it a great weeknight dish and it’s also customizable to everyone’s liking with all the different additions. It’s packed with fiber from the lettuce, good fats from the avocado and lean protein from the beef.
Serves 2
Ingredients: (preferably organic)
- 1 pack lean ground beef
- 1 tbsp avocado oil
- pink Himalayan salt, to taste
- black pepper, to taste
- 1 tbsp tomato paste
- 1 head romaine lettuce, chopped
- 1 cup canned corn
- 1 tsp avocado oil
- pink Himalayan salt, to taste
- 1 large tomato, de-seeded & chopped
- feta cheese, crumbled, for garnish
- pickled onion, for garnish
- cilantro, for garnish
Guacamole
- 1 avocado
- a squeeze of lemon juice
- a splash of olive oil
- pink Himalayan salt, to taste
Honey Lime Dressing
- 1 lime, juiced
- 2 tbsp avocado oil
- 1 tsp honey
- ¼ tsp pink Himalayan salt
Directions:
01. Heat up the avocado oil in a pan and fry the ground beef until cooked through, then add in the tomato paste and season with salt and pepper.
02. Pre-heat the oven to 200C and place the corn in a parchment paper lined baking sheet and spray with avocado oil and season with salt. Bake for 20 minutes until slightly crispy.
03. Make the guacamole by mashing it up with a fork and season with lemon juice, salt and olive oil.
04. Make the honey lime dressing by mixing together the lime juce, avocado oil, honey and salt.
05. Assemble the bowls by placing the romaine lettuce first, top with the ground beef, corn, guacamole, chopped tomatoes, crumbled feta, pickled onion and cilantro.
