• Large skillet
• Food processor or blender

For the Taco Meat:

• ½ t ground cumin
• 2 t paprika
• 1 t onion powder
• ½ t garlic powder
• 1 T chili powder
• ¼ t cayenne pepper
• 1 T extra virgin olive oil
• 1 lb ground beef

For the Cilantro Lime Dressing:

• 1 cup fresh cilantro, loosely packed
• Juice from 1 orange
• Juice from 1 lime
• 1 T raw honey (optional)
• ¼ t ground cumin
• ⅛ t salt
• 2 T extra virgin olive oil
• ⅛ t black pepper

For the Salad:

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups fresh cilantro leaves, loosely packed
• Half of a small red onion, halved and thinly sliced
• 1 red bell pepper, diced
• ½ cup pico de gallo or chunky salsa
• Sliced olives

• Combine spices for taco meat in a small bowl and set aside.
• Heat extra virgin olive oil in a large skillet over a medium high heat. Add beef and and cook 7-8 minutes, breaking up the beef with the back of a spoon.
• Add taco meat spices to the beef and cook another minute or two until the beef is cooked through. Remove from heat and set aside.
• Add all ingredients for cilantro lime dressing into a food processor or blender and blend until smooth. Set aside.
• Toss all salad ingredients together until combined. Top with taco meat, drizzle with the dressing, and serve.