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Crispy Paleo Taco Salad Bowl Recipe With Easy Dairy-Free Ranch Dressing

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A flavorful, crunch-packed paleo taco salad bowl featuring crispy almond flour taco shells and a creamy dairy-free ranch dressing, perfect for a quick and wholesome meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef (grass-fed preferred for richer taste)
  • 1 tbsp olive oil or avocado oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 1 cup (96 g) almond flour
  • 1 large egg (room temperature)
  • 1 tbsp coconut flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 tbsp melted coconut oil
  • 4 cups mixed greens (romaine, spinach, and arugula)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ½ red onion, thinly sliced
  • 1 cup corn kernels (fresh or thawed frozen)
  • ½ cup black olives, sliced (optional)
  • Fresh cilantro for garnish
  • ½ cup full-fat coconut milk (canned)
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, minced
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Optional: 1 tbsp nutritional yeast

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk in egg and melted coconut oil until a slightly sticky dough forms. Add a teaspoon of water if too dry.
  2. Divide dough into 6 equal balls. Place each on parchment-lined baking sheet and flatten into 6-inch rounds. Prick holes with a fork to prevent bubbling. Bake 12-15 minutes until golden and crispy. Remove and drape over an upside-down bowl or taco rack to shape. Let cool completely.
  3. While shells bake, heat olive oil in a skillet over medium heat. Add ground beef and cook 6-8 minutes, breaking up lumps, until browned. Stir in chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook 2 more minutes. Remove from heat.
  4. In a small bowl, whisk coconut milk, lemon juice, apple cider vinegar, minced garlic, dried dill, parsley, onion powder, salt, and pepper. Adjust seasoning. For extra smoothness, blend in a food processor for 20 seconds. Refrigerate until serving.
  5. In large bowls, layer mixed greens, cherry tomatoes, avocado, red onion, corn, and olives. Spoon warm taco meat on top. Garnish with fresh cilantro.
  6. Drizzle with dairy-free ranch dressing or serve on the side. Serve crispy paleo taco shells alongside or crumble on top.

Notes

Flip taco shells halfway through baking for extra crispiness. Let shells cool shaped on a rack to harden and avoid floppy texture. Warm shells before serving to restore crunch. Store leftover meat and dressing separately in airtight containers in the fridge for up to 3 days. Paleo taco shells keep best at room temperature in a dry place.

Nutrition

Keywords: paleo taco salad, dairy-free ranch, almond flour taco shells, gluten-free taco salad, low-carb taco bowl, paleo dinner, healthy taco recipe

Find it online: https://islatable.com/crispy-paleo-taco-salad-bowl-recipe-with-easy-dairy-free-ranch-dressing/