It’s #TacoThursday (not actually a thing) because who doesn't want an extra day to celebrate tacos? I made this taco salad a while back with Trulocal's pasture-raised bison and Rawcology’s smoky cheez coconut chips. It is as simple as it gets and packs lots of heat to warm your face up on a windy spring day.
Meat: finely dice and sauté 1/4 red onion, 4 fresh garlic cloves, 1/2 fresh jalapeño (seeds removed) in 1 tbsp of ghee over medium heat, once you smell the onions, add in 1lb ground bison. Add in 2tsp each of garlic powder, chipotle, smoked paprika, cumin, sea salt, and black pepper. Mix well, remove from heat when meat is cooked through. You can easily sub this out for any ground meat or sausage or tempeh or sprouted legumes of your choice.
Salad: grab a big handful of shredded romaine lettuce, throw in some cherry tomato halves, bell pepper slices, diced avocado, red onion (I pickled mine in some apple cider vinegar, EVOO, and a drizzle of raw honey). Last but not least, I topped mine with some Rawcology smoky cheez coconut chips for that cheddar flavaaa and crunch. Top with the bison, and some cholula and cilantro if you have some!