Taco Salad Bowls with Creamy Cilantro-Lime Dressing

These taco salad bowls will become your favorite go-to meal or food prep idea throughout these upcoming warmer months – they are super satisfying and the creamy homemade dressing makes them absolutely crave-worthy! The whole family loves these bowls!

Consider doubling up the recipe, enjoy some for dinner, then pack up the remaining bowls for future lunches this week. They stay well refrigerated for 4 days. I like to drizzle with dressing and add the avocado immediately before serving.

Another suggestion: double or triple your dressing because it’s EXCELLENT on pretty much everything! It stays well in the fridge for a week, you’ll just need to stir or shake it up again immediately before serving.

  Here’s Our FAVORITE Pico Recipe.

What’s really in those seasoning packets?!

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are often made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes WAY better too!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again, after making it yourself!!

So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.

Taco Seasoning Ingredients:

• 2 Tbsps chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp paprika
• 3 tsps ground cumin
• 2 tsps sea salt
• 2 tsps ground black pepper

Instructions for Taco Seasonings:

In a small mixing bowl, whisk all ingredients until combined well.

Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 2 Tablespoons per pound of ground meat is perfect.

Cheese Please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.

Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone?

Turn your package of pre-shredded cheese over and read through the actual ingredients. You may be surprised to see the additives that are there to keep the shreds looking nice in the package.

ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dressing a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes? Of course, we do!

Here’s a Quick Trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings/ bowls

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!

Rachel

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