Whole 30 Taco Salad with Cilantro Lime Dressing

I promised to share any delicious recipes I found, and I sure am finding some yummy ones! Something that has been really neat about this process is discovering how easy it is to make some of our favorite things. Mayonnaise, for example.

Last night, in honor of taco Tuesday, we had taco salad for dinner. I found the recipe for the taco seasoning at Our Paleo Life and the recipe for the cilantro lime dressing at Stupid Easy Paleo. In about 1/2 an hour, we had the delicious creation below!!!


Spice-Rubbed New York Strip with Avocado-Lime Salsa

Tonight I wanted something quick and easy to cook… I landed on spice-rubbed New York strip with avocado-lime salsa and herbed corn muffins. This was actually pretty easy (took about an hour total) and came out really well. I found this recipe in a magazine (along with the recommendation for herbed corn muffins) and thought it sounded light and summary. It was really delicious – a nice blend of spicy and cool (thanks to the avocados!).


Spice-Rubbed New York Strip Steak with Avocado Lime Salsa
Spice-Rubbed New York Strip Steak with Avocado Lime Salsa



1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

1 1/2 tablespoons fresh lime juice

1 tablespoon olive oil

1 finely chopped, seeded Serrano pepper

1 avocado, peeled and diced

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon chipotle chile powder

1/4 teaspoon cinnamon

2 8-oz New York strip steaks, trimmed


Preheat a grill or grill pan to high heat.

Place first 6 ingredients in a bowl; gently stir in 1/4 teaspoon salt and set aside.

Combine remaining 1/4 teaspoon salt, cumin, and the next 4 ingredients (through cinnamon) in a bowl; rub spice mixture over both sides of steaks. Cooks steaks for 3 minutes per side (I did a little longer to make them medium). Let stand 5 minutes and cut across the grain into thin slices. Serve with salsa.



1 1/4 cups low fat buttermilk

1/4 cup olive oil

1 egg

1 cup flour

3/4 cup yellow cornmeal

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup thinly sliced green onions

1 tablespoon minced fresh parsley

1 tablespoon minced fresh thyme


Preheat oven to 400 degrees.

Combine buttermilk, olive oil and egg. Stir well with a whisk.

In a separate bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Make a well in the center of the mixture and add the milk mixture, stirring until just moist. Stir in green onions, parsley and thyme.

Spoon into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.