I’m definitely not a huge fan of “Tex-Mex,” “Southwest,” or “Mexican” fare.  However, there are a few occasions when I enjoy the select and very precise flavor combination of the New Mexico Hatch green chili, the cumin-oregano amalgamation, and I’m always ~ yes, always ~ in the mood for fresh cilantro!

Years ago I used to watch Rick Bayless on PBS and really get a kick out of both his personality and his cooking style.  He has the ability to take the traditional flavors of true Mexican food – which I may not love but certainly appreciate, and create a marvelous and most unique spin.


Lately, though, I’ve been inspired by various complications and compilations of both nachos and tacos.

I took that inspiration and created a concoction of my own, of course.


Really, outstanding.

The quote from the 17-year male taste tester, “This is REALLY good.”

I knew it was a home-run.  Truly.

This flavors in this meat marinade are to die for ~



Paleo Taco Salad

1/4 c. coconut aminos
1/4 c. apple cider vinegar
1 tsp. oregano
1 tsp. cumin seeds
1 tsp. chili powder
1/8 tsp. smoked salt

2 8 oz. grass fed sirloin steaks (that’s TWO steaks, 1/2 lb. each)


1 large romaine heart, thinly sliced
1 yellow bell pepper, roughly chopped
1 giant heirloom tomato, chopped
2 avocados, diced

1/4 c. fresh cilantro, chopped
2 c. plantain chips
Coarsely ground sea salt and freshly ground pepper

Combine all marinade ingredients in a large Zip Loc bag.  Add the steaks and massage.  Refrigerate and marinate at least 24 hours, up to 36 hours.  Massage the meat every so often.  
When ready to grill, remove meat from fridge and allow to sit until room temperature.  Prepare a hot grill and sear both both sides – cook until medium rare and juicy!

Once grilled, allow to “sit” before slicing.

Toss remaining salad ingredients in two large bowls.  Top with sliced beef and plenty of extra coarsely ground salt and fresh cilantro.



Take pleasure with an amazing glass of red wine…


4 thoughts on “Paleo Taco Salad

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