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Classic Tacos!
with iceberg lettuce and avocado salad

Active: 35 min Total: 35 min
Who doesn't love a classic taco night? This taco bar is a fun dinner that everyone will love. Our vegetarians have a bean filling and the paleo version uses an eggplant 'shell'. Don't skimp out on the fun toppings though!


Taco Night:
  • Lean ground beef - 1 lb
  • Coriander - 3/4 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Garlic - 2 cloves , minced
  • Jalapenos - 2 , diced
  • Onions - 1 , diced
  • Iceberg lettuce - 1/4 head , sliced
  • Cheese (opt) - 2 oz , grated ((Like cheddar, Monterey, Colby))
  • Cooking oil - 2 Tbsp
  • Crushed tomatoes - 3/4 cup
  • Tomato paste - 1 Tbsp
  • Lime - 1/2 , sliced into wedges
  • Taco shells - 8 ((Use smaller tortillas if you prefer))
  • Sour cream (opt) - 1/2 cup
  • Salsa - 1/2 cup ((Pick a tub of your favorite salsa.))
Iceberg Lettuce and Avocado Salad:
  • Iceberg lettuce - 1/4 head , sliced
  • Avocado - 1 , cubed
  • Paprika - 1/4 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Brown sugar - 1/2 tsp
  • Cooking oil - 3 Tbsp ((like grapeseed, vegetable, or avocado))


  1. Ground meat - Season with coriander, cumin, paprika, salt, and chili powder. (Can be done up to 1 day ahead).
  2. Garlic / Jalapenos / Onions / Lettuce / Cheese - Prep as directed. For jalapenos, the fewer seeds you use, the less spicy the taco filling will be. Just wash your hands thoroughly after touching seeds. If you’re also making Thursday’s dinner, you can grate some cheese for your breakfast burritos too. (Can be done up to 3 days ahead)

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  1. Make vinaigrette (double if you’re making Thursday’s dinner) by whisking together paprika, red wine vinegar, sugar, and oil. Season to taste with salt and pepper and set aside.
  2. Heat a skillet over medium-high heat. Add cooking oil and then garlic, jalapenos, onions, and a bit of salt to heated oil. Saute until softened, ~3 minutes.
  3. Next add in ground meat and break up with a wooden spoon. Saute until broken up into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and tomato paste and cook for another 3 to 5 minutes until meat is cooked through. Season to taste with salt, pepper and any of the spices.
  4. Cube avocado and slice lime into wedges. Toss chopped iceberg lettuce and avocado with vinaigrette for salad (reserve half for Thursday if you doubled). Spread out your taco bar: taco shells, meat filling, lettuce, cheese, sour cream, lime wedges, and salsa and let everyone assemble their own tacos and enjoy with salad. You’ll be using sour cream and salsa later on in the week, so make sure to not eat it all!



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