As basic and pretty healthy as Taco Salad sounds, it can be filled with lots of no-no's and bad things. We will break it down and show the ingredients mom used.
Taco Seasoning- store bought stuff has plenty in it that is not allowed on the Whole 30, and for good reason. We used to use McCormick because it is quick and easy, but now we make our own. Caveman Food has a great Taco Seasoning recipe here. But feel free to add or leave out anything that is okay on the diet and pleases your palate.
Meat- We used some chicken breast that was in the freezer. First thawed out (this was done in a pan with a little water and the temp on medium) then cooked. We did it together. When the chicken was about half way thawed out, mom took the chicken out and sliced it to cook faster. When it was cooked, mom sprinkled taco seasoning over it and left the lid off so the water would simmer out and flavor the chicken with the seasoning.
Salad- We buy most of our veggies bulk at Costco because we have many mouths to feed. We took a head of lettuce and sliced it into bite sized pieces and about 1/4 pound fresh spinach. Next we cut a few celery stalks and shredded some carrot into the mix.
Toppings- What we used: yellow grape tomatoes cut in halves, chopped sweet onion, olives (kalamata, mammoth greek stuffed with jalapeno and garlic, spanish with pimiento), chopped red sweet pepper, balsamic vinegar and sliced cucumber.
Each one loaded their plate with what they wanted. No pictures were taken since everyone was so hungry and it went down so well.
Things to add next time: ranch dressing made with paleo mayo, cilantro, lime or lemon wedges... the options are almost endless.
