• Paleo Taco Salad Recipe


    Tasty Taco Salad with Creamy Cilantro Lime Dressing | stupideasypaleo.com

    Please welcome Kristen, my guest blogger and a special friend of mine, to the blog. I’ve come to know Kristen through her Instagram, and her story of sickness to wellness so touched my heart that I knew I had to share it on the blog. (Click here to read it, then come right back!) Kristen’s passion for food is clear in her super awesome blog, Living Loving Paleo, and her recipes are simple, approachable and nourishing. Take it away, Kristen!

    One thing I super, duper missed when I first changed my diet to a Paleo diet was definitely sauces and dressings, especially creamy ones. I honestly thought I’d never see them again. I drew a blank when it came to making my own, as I never had before.

    Honestly, making my own dressings intimidated me, and I figured it would be difficult and time consuming (neither of which I’m a fan of). Then, I discovered just how easy and fast it is to make your own, and I knew I could never go back!

    Wanna plan a month of meals in FIVE minutes? Click here to start now!

    My life was completely turned around by changing the food that I put on my plate, and for the first time in a really long time I was healthy.

    I was determined to make recipes for my own sauces and dressings that fit my new lifestyle, and that were completely delicious! I love a great salad, and to me, a salad is completely made by the dressing.

    I must say, the dressing that I created for this taco salad makes it extra special. Store bought dressings don’t even compare! I hope you all love it as much as my family did. Happy cooking!

    For the base of the salad, I used romaine lettuce, diced tomatoes & avocado. Feel free to use any veggies you like.

    Paleo Taco Salad Recipe

    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Serves Serves 2 to 3


      For the meat

      For the dressing

      • 2/3 cup avocado oil
      • 1 egg
      • 1/2 tsp mustard powder
      • 1 tsp lemon juice
      • 1.5 tbsp lime juice
      • 1/2 tsp fresh garlic, minced
      • 3/4 tsp salt
      • 2.5 tsp cilantro, minced


      1. In a small bowl mix together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and pepper. Set aside.
      2. Melt the coconut oil in a medium skillet over medium heat. Once the coconut oil has melted, add the onion and sauté until soft. Add the garlic and sauté until fragrant, about 30 seconds. Add the meat and cook until no longer pink. Add the taco seasoning to the meat and mix well.
      3. While the meat is cooking, make the simple dressing. Place the oil, egg, mustard powder, lemon juice, lime juice, garlic and salt in a tall container. (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended. This should take less than a minute! Stir in the cilantro. [Steph’s note: No immersion blender? Place the egg, mustard powder, lemon juice, lime juice, garlic and salt into a blender and let these come to room temperature. Run the blender for about 30 seconds, then with the blender on medium speed, very slowly (in a thin stream) drizzle in the avocado oil until the mayo has thickened.]
      4. Top your salad with the meat and dressing! Enjoy!


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      46 thoughts on “Paleo Taco Salad Recipe

      1. Thank you, thank you for this! I just finished my first Whole30 and felt so much better. BUT, there were certain things I knew I wouldn’t continue long term and one of those was oil & vinegar dressing. Doable for 30 days, but blah…. This sounds amazing, and since I often cook “Mexican style”, this will be useful.

      2. Yes – the natural ingredients you are using are bound to make a delicious dish. Full of labour, there is no ready sauce to match that.

      3. Beyond amazing – made this for dinner last night – the dressing was SOOOO easy – never knew it could be so easy and so delicious and NO BAD STUFF in it! I was thrilled with the seasoning mix, too since I don’t use those packets of “stuff” anymore. My husband ate THREE portions so there went my next-day lunch… 🙁 BUT on my to-make-again list FOR SURE! I didn’t miss the tortilla chips or the cheese or the sour cream at all. Thank you for satisfying a craving. I can’t wait to make it again and next time I’ll put away a serving for my lunch FIRST! I’m ready to try making mayo – never have done it then after this recipe I realized it basically WAS a home made mayo base with lovely flavors mixed in. YAY!!

      4. Is it possible to use olive oil in place of the avacado oil? Would it change the taste or consistency? Thanks for the delicious recipe!

        1. Hi Amber…it is definitely possible to do so! If you’re using olive oil though, use “light” tasting because if not, it tends to be very strong and peppery.

          1. Thank you! I was thinking about 4 servings but just wanted to be sure. I like to plan my meals a week in advance, so it really helps to know how many servings everything makes. Thanks again!

      5. Made this the other night for dinner. So delicious! Didn’t miss the sour cream, cheese , or tortilla chips in traditional taco salad AT ALL! You MUST try this!

        1. Hi Courtney…I don’t offer nutritional info on my site (I’d need a staffer to help me out there!) but you can type the ingredients into something like Fit Day to get an estimate. Thanks!

        1. Hi Ashley,

          Because of the mustard powder, it could have a little yellow tinge to it. Also, if your egg has a very yellow yolk, you may find the dressing a bit yellowish in color.

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