While on Whole30, I came to really love taco salads. Most taco recipes can be easily adjusted to make a salad, just sub the tortillas for some crisp romaine. This Whole30 Paleo Gluten Free chorizo taco salad recipe is easy enough to make on a weeknight and very delicious. Feel free to double the recipe, it makes great leftovers.
Be sure to use Whole30 compliant sausage. I found this option at my local farm.
Tacos are great because you can get creative with the toppings. The possibilities are endless. For this recipe, I like to top my salad with sliced radishes, onion, cilantro, avocado, salsa verde from Trader Joe’s, and a squeeze of lime juice.
Whole30 Paleo Gluten Free Chorizo Taco Salad Recipe
1 lb Chorizo Sausage, casing removed
1 Yellow Onion, diced
1 Poblano Pepper, diced
- Heat 2 tablespoons olive oil in skillet over medium heat. Add poblano and half of onion. Cook until soft, about 5 minutes.
- Add chorizo. Cook until cooked through, about 12 minutes. Remove from heat and set aside.
- Combine remaining onion and cilantro.
- Place romaine on plate. Top with radish, avocado, cilantro/onion mixture, salsa verde, chorizo, and lime juice.
This recipe can easily be transformed into traditional tacos for loved ones who are not following Whole30, just add taco shells.