Use veggie ground round instead of beef to keep this dish vegetarian.

Equipment Needed

Measuring cups and spoons, sauté pan, baking sheet, knife, cutting board, blender and a cheese grater


To make the dressing, place the 1/2 cup of olive oil, roasted red peppers, juice of a lime, apple cider vinegar, xylitol sweetener, ground cumin, chipotle powder and sea salt and pepper to taste into a blender. Pureé until smooth.

On high heat, sauté the beef with 1 teaspoon of olive oil and 3 tablespoons of taco seasoning until the beef is fully cooked (approximately seven minutes). Let cool completely. 

Preheat the oven to 375°.

Slice the tortillas into strips and place them on a baking sheet. Spray with coconut oil and season with 1 tablespoon of taco seasoning. Mix thoroughly and bake for 10 to 15 minutes.

Chop the romaine hearts. Drain the olives, slice the cherry tomatoes in half and place everything in a large bowl and mix thoroughly.

Serve and enjoy!