[recipe title= “Taco platter with Avocado Crema” Print= “true”]

For the chicken

  • 4 chicken cutlets
  • 4 tsp Pollo Picante spice blend (recipe below)
  • 2 Tbsp Olive oil (for cooking)

For the Beef:

  • 1 pound Ground beef 10% fat
  • 1-2 Tbsp Olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp Granulated garlic
  • ¼ tsp Cayenne
  • Whole30 Compliant Salsa

For the platter:

  • 1 box of romaine lettuce
  • ¾ cup thinly sliced radishes
  • 2 cups shredded purple cabbage, cut in strips
  • 1 cup of peeled cucumbers, chopped into ½” thick chunks
  • ½ cup green onions, chopped
  • 1 cup cherry tomatoes, cut in ½
  • 1 avocado thinly sliced
  • 1 batch marinated onions (click here for recipe)
  • Avocado Crema (recipe below)

To make the chicken:

Sprinkle the chicken cutlets with 4 tsp Pollo Picante spice blend and set aside for about 15 minutes.  You can toss in a bowl or rub each cutlet with 1 tsp of spice.

Put 2 tbsp olive oil in a frying pan over medium heat. Sauté chicken for 3 minutes on one side then flip and cover, cook for 3 more minutes.  Do in batches if necessary. Remove and set aside.

To make the beef:

Wipe the excess oil from the pan.  Heat 1-2 Tbsp olive oil (10% fat meat is kind of lean). Add the meat and spices, can cook over medium heat for 5 minutes, breaking into pieces.  Don’t touch for 2 ½ minutes or until all the pink is gone. Then stir so that all of the ground beef gets browned evenly.

Assemble the platter:

Start with a bed of romaine, then the sliced purple cabbage, cucumbers, green onions, tomatoes, avocado slices, and marinated onions in sections all around the platter, leaving space for the chicken and the beef.

Drizzle the vegetables with marinated onion oil, cut the chicken breasts and add them and the beef to the platter.  Serve with salsa and avocado crema. Now dig in”¦.and everyone can make their tacos the way they want!

Pollo Picante Seasoning

  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes

Mix all ingredients together well in a bowl.

Avocado Crema

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconnut aminos and blend until smooth. Cover and set aside until ready to serve.