Beef / Pork

Bulletproof Taco Salad takes 30 minutes to prepare.

Bulletproof Taco Salad takes 60 minutes to cook.

Bulletproof Taco Salad makes 8 servings.

The ingredients for Bulletproof Taco Salad are:

16 oz 80/20 ground beef chuck
6 tsp Kerrygold Pure Irish Butter Unsalted (by FRECKIES)
.25 fruit (2" dia) Limes
3 tsp Ground Cayenne Pepper (Powder) (by HALLVA)
1 tsp Oregano, ground
0.25 tsp Sea Salt, Morton (by WATERROCKS)
1 cup Fresh Mix-Spring Mix Lettuce
.5 cup, chopped Cabbage, red, fresh
2 carrot (7-1/2") Carrots, raw
1 cucumber (8-1/4") Cucumber (with peel)
.5 fruit without skin and seeds Avocados, California (Haas)
.5 fruit without skin and seeds Avocados, California (Haas)
1 tbsp MCT oil (by NICKI2)
1 tbsp Bragg Apple Cider Vinegar
1 tbsp Lemon juice
1 cup slices Cucumber (with peel)
4 tbsp Cilantro, raw
0.25 cup green onion (spring onion) (by MONAB17)
0.25 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)

Here is how you make Bulletproof Taco Salad:

TACO MIX In a medium pan, saute the beef on medium-low until cooked gently but thoroughly. Don't brown meat but cook until cooked through. Drain excess liquid. Add the butter, lime juice, cayenne powder, oregano, and salt. Adjust seasoning to obtain the flavors you wish.SALAD Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with avocado dressing.AVOCADO DRESSING Combine all ingredients in a blender and blend until smooth and creamy. This is to be used on the taco salad but can also be used on cooked vegetables, and baked sweet potatoes. (This meets intent of Bulletproof Diet)Serving Size: Divide mixture to make 8 total servingsNumber of Servings: 8Recipe submitted by SparkPeople user PRESTONJACSKON.

The nutritional information for Bulletproof Taco Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.6

• Total Fat: 18.9 g
• Cholesterol: 42.6 mg
• Sodium: 197.2 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.8 g
• Protein: 11.1 g