My Top Four Taco Recipes

My Top Four Taco Recipes

It’s a fiesta! My top four taco recipes to cover your Taco Tuesday news for an entire month. These recipes are easy enough for your weeknight dinner, but they’re special enough to serve for company. 

Here are my Top 4 (Fab 4) Taco Recipes:

  1. Butter Lettuce Wrapped Shrimp Taco
  2. Shrimp Taco Bowls
  3. Shrimp and Jicima Tacos 
  4. Ground Beef Tostada Salad (recipe below)

Some of these recipes have been on rotation for years in my home, and others are new like the Ground Beef Tostada Salad in my book Body Love Every Day. Each one boasts a slightly different flavor profile and a fun twist (like trading out traditional tortillas for something less expected).

While you may not traditionally think of tacos as health food, I’ve turned these into body-loving and blood sugar balancing Fab Four meals – without compromise. Health food doesn’t have to be boring, bland, or unsatisfying!

For my Ground Beef Tostada Salad, here are a few simple trades I made to improve the macronutrient profile and nutritional makeup:

  • Opt for a high-quality, grass-fed protein source, which has more heart-healthy omega-3 fatty acids than regular grain-fed beef.  My favorites are from Butcher Box and Force of Nature (code Kelly10 saves you 10%)
  • Trade out a traditional corn or flour tortilla for a grain free variety such as Siete
  • Add all the greens – cilantro and romaine add a punch of flavor and extra crunch
  • Add extra veggies – whenever possible, throw in chopped bell pepper, tomatoes, and beyond for more phytonutrient power
  • Always go with avocado for extra fiber

If you’re looking for other delicious Fab Four Recipes or if you want to learn the power of the Fab Four through my video courses, I’ve got all of that and more for you on my site!

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • 1 pound grass-fed ground beef
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 1⁄2 teaspoons garlic powder
  • 3⁄4 teaspoon red pepper flakes
  • 1 teaspoon pink Himalayan salt, plus more to taste
  • 8 cups shredded romaine lettuce
  • 1 cup halved grape tomatoes
  • 1⁄2 cup cilantro leaves
  • 1 orange bell pepper, cut into 1⁄4-inch dice
  • 1 tablespoon avocado oil
  • Juice of 1 lime
  • 2 avocados
  • 1 garlic clove, minced
  • 4 Siete almond flour tortillas (or another grain-free tortilla)


  1. Place the beef in a skillet and cook it over medium-high heat until browned and cooked through, 7 to 10 minutes, breaking it into smaller pieces with a wooden spoon as it cooks. If you prefer drier meat, drain some of the fat from the skillet.
  2. Add the chili powder, paprika, garlic powder, red pepper flakes, and 1 teaspoon salt to the skillet. Stir the seasonings into the meat and cook for 2 to 3 minutes to combine and heat through.
  3. In a large bowl, toss the romaine, tomatoes, cilantro, and bell pepper with the avocado oil and half of the lime juice.
  4. In a medium bowl, mash the avocado with the garlic and the remaining lime juice. Salt to taste.
  5. I used to toast to the tortillas one by one on the skillet but now I have hungry boys all around me so I either 1) throw them directly in the oven for a few mins to crisp or 2) spray them with avocado oil and bake them on a sheet pan all at the same time for efficiency.
  6. To serve, layer the tortillas with avocado smash, ground beef, and the romaine mixture. Enjoy!