Taco Bowls With Fresh Salsa

Shell-less Taco Bowls

So much flavour, it doesn’t need a shell!

This is hands-down one of my favourite meals when I need a quick, satisfying dinner – it’s also a crowd-pleaser (I’ve yet to meet someone I’ve made this for that hasn’t liked it, even picky eaters and non-paleo folks) and is so good, you won’t miss the shell.

Ingredients & Instructions

Taco Meat

  • 1 lb ground beef (ground pork or turkey make nice alternatives, too – try to use grass-fed, if possible)
  • 1 tbsp coconut oil
  • Seasoning 
  • 2 tbsp sea salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • generous squirt of sriracha

Heat coconut oil in a skillet over medium-high heat. Add ground meat and stirring frequently to break up the meat until browned and cooked through. Meanwhile, combine herbs/spices in a container along with ¾ cup of water. Once the meat is browned, and the spice mixture and cook on medium-high, stirring occassionally until all of the water evaporates.

While you wait for this, put your salsa together.

Fresh Salsa

Simply chop and in a large bowl, combine:

  • 3 tomatoes
  • 1 ripe avocado
  • 1 bell pepper (green, yellow, orange or any combination)
  • 1 bunch green onion
  • 2 fresh jalapenos
  • sprinkle of sea salt
  • cilantro to garnish

Once the meat is finished, serve the desired amount in bowls topped with fresh salsa. This is my preferred way of enjoying it, but you could also use romaine lettuce leaves as a shell or serve the meat and salsa over chopped lettuce like a taco salad.

Be sure to save any leftovers (if they make it!) – they’re awesome alone or scrambled with eggs for breakfast.