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4.19.16

Breakfast Taco Salad with Easy Plantain Chips {Paleo & Whole30}

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What’s better than tacos for breakfast?  This healthy Breakfast Taco Salad has all your favorites – spicy ground beef, onions, peppers, tomatoes, avocado, cilantro, fried eggs and easy plantain chips!   Savory breakfast at its best – Paleo and Whole30 friendly!

Breakfast Taco Salad with plantain chips - whole30Greetings from the past!  Even though it’s currently Tuesday, it’s actually Friday as I’m writing to you and therefore I have nothing to say about the marathon yet, except that let’s hope I finished in one piece?!   Whenever there’s a marathon or other big event, I always have that thought/feeling that I’ll never see the other side of it!  Of course as a grown up I know better, but I still feel that way every time.

I plan to gather thoughts and post a full race recap this Thursday so stay tuned!

But now let me rewind even further to last week, when I put together this insanely yummy breakfast taco salad with basically everything you might crave in a healthy, Paleo friendly (and whole30!) taco salad.  Then I topped with perfectly fried eggs and called it breakfast!  But you can call it anything you want, and eat it whenever the craving strikes.  Breakfast for dinner and Taco Tuesday combined maybe?  Go for it!

Breakfast taco salad - paleo and whole30 friendlyOf course I had to include plantain chips in my breakfast taco salad – because, um, have you seen what I typically eat for breakfast?  Yup.  Plantains are kind of a thing around here – brown, yellow, green and everything in between!

For these chips, I didn’t go with dark green plantains as I typically do for chips, but rather made them a bit more “breakfast-y” by using a greenish yellow plantain for a smidge more softness and a hint of sweetness.  Perfection.  However, you can use sweeter plantains or greener ones if you prefer your plantains a certain way.

breakfast paleo taco salad with plantain chipsI also decided to go an inch out of my comfort zone by including diced jalapeño pepper plus onions.  I was having a craving for more spice and flavor and decided a touch of jalapeño would be perfect in this breakfast taco salad.  Completely removing the seeds definitely turns the heat down and it was the perfect touch.  Well, it wasn’t perfect when I idiotically touched my eye after handling the jalapeño, but the ground beef was perfectly spiced so I suppose it was worth it.

I swear every time I’ve cooked with jalapeño I either touched my eye or my nose and subsequently felt the burn.  I think I’m probably just gross and doing this all the time, or maybe I’m being a rebel and don’t know it.  Really I have no clue.

Are you ready for the recipe?  It’s very, very easy and super tasty!  I would say this recipe feeds between 2-4 people, depending on your appetite.  Just make sure you fry an egg (or two!) for everyone planning to eat – the more the merrier 🙂

Breakfast Taco Salad with Easy Plantain Chips {Paleo & Whole30}

Breakfast taco salad with plantain chips - paleo and whole30

Breakfast Taco Salad with Easy Plantain Chips {Paleo & Whole30}

A spicy and perfectly savory Breakfast Taco Salad with easy plantain chips, and avocado, plus fried eggs! Gluten free, grain free, dairy free, Paleo and Whole30 friendly.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast/Brunch or anytime
Cuisine: Paleo &amp, Whole30
Servings: 2 -4 servings
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5 from 1 vote

Ingredients

  • 1/2 lb ground beef or ground turkey if you prefer
  • 1/4 cup finely chopped onion about half of a medium
  • 1 small jalapeño pepper seeds removed and finely chopped
  • 1/4 cup diced red bell pepper
  • 1/2 cup quartered cherry tomatoes
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 large green or green/yellow plantain
  • 3 tbsp ghee or refined coconut oil for cooking/frying divided
  • 2-4 eggs
  • 1/2 large avocado or 1 small
  • chopped cilantro for garnish
  • sea salt to taste
  • Mixed salad greens of your choice

Instructions

  1. First, peel your plantain by cutting off the ends and scoring it vertically on two sides, then, using your thumb, create a space between the peel and plantain and slide your thumb down in that space to remove the peel. Alternatively, you can do this with a knife.
  2. Once your plantain is peeled, slice it into "chips" that aren't paper thin but not thick and set aside for a moment. Prepare all your other ingredients so they're chopped, diced, and ready to cook.
  3. Heat a large heavy skillet over med heat and add about 1 tbsp of ghee or coconut oil. Once heated, add the chopped onions and cook for about 1 minutes, then add the bell peppers, stir, and cook for about 30 seconds.
  4. Add the ground meat, crumbled, the jalapeño, salt, cumin, and chili powder and stir to brown the beef and allow the peppers to soften. Cook for about 2 minutes until the beef is browned and the mixture is toasty, then set aside and make the plantains*
  5. For the plantains, heat a separate skillet over med-med/hi heat and add the rest of the coconut oil or ghee. Once it just begins to smoke, add all of the sliced plantains to the pan and sprinkle the top with salt. These cook quickly in the heat. Flip them one at a time when the first side just begins to turn golden brown.
  6. Once the second side begins to brown, remove with a slotted spoon to a paper towel to cool.
  7. Fry your eggs in the same skillet you fried your plantains in with the leftover ghee or oil - over med heat, then cover the pan to allow the whites to cook through (or just cook them however you prefer)
  8. Now, assemble the salad! Layer the following over mixed greens: ground beef mixture, tomatoes, slices avocado, plantains and eggs, then garnish with plenty of cilantro and sprinkle with sea salt to taste. Enjoy!

Recipe Notes

*Depending on your preference, you can fry the plantains first and set aside while you cook the meat mixture. Either way is fine!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Breakfast Taco Salad - Paleo and Whole30 friendly - with easy homemade plantain chips, spicy beef, avocado and cilantro

Breakfast Taco Salad for #tacotuesday! #Paleo and #whole30 breakfast anytime #fitfluential

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Any hot pepper mishaps while cooking?

Are breakfast salads your thing?  Or maybe breakfast-anytime?  I ate this twice in one day and neither time was breakfast 😉

 

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. meredith @ cookie chrunicles says

    April 19, 2016 at 6:02 am

    my son would love this for dinner! I really have to make it for him. looking forward to your race recap!

    Reply
    • Michele says

      April 20, 2016 at 6:56 am

      Great anytime meal really 🙂

      Reply
  2. SuzLyfe says

    April 19, 2016 at 6:17 am

    You know I’m saying SIGN ME UP!

    Reply
    • Michele says

      April 20, 2016 at 6:57 am

      Taco and breakfast = yum 🙂

      Reply
  3. Megan @ Skinny Fitalicious says

    April 19, 2016 at 7:08 am

    My kind of breakfast right there! You know I’m down with plantain chips these days and taco everything is perfect this time of year! PS milk takes away the jalapeño sting.

    Reply
    • Michele says

      April 20, 2016 at 10:51 am

      Good to know about the jalapeño! Love all your plantain photos 🙂

      Reply
  4. Heather @ Polyglot Jot says

    April 19, 2016 at 8:38 am

    yum i love tacos for breakfast!! I recently rubbed my eye with pepper juice and almost wept haha so intense!

    Reply
    • Michele says

      April 20, 2016 at 6:57 am

      Eek, yes, painful!

      Reply
  5. Emily @ My healthyish life says

    April 19, 2016 at 8:42 am

    Loving breakfast salads lately! I feel like I have my life together when I eat a lot of veggies in the morning. And, writing to you from the future, I’m happy to say you survived the race!

    Reply
    • Michele says

      April 20, 2016 at 6:58 am

      Haha me too! Veggies for breakfast means it’s go time!

      Reply
  6. Taylor says

    April 19, 2016 at 8:42 am

    I don’t eat plantains regularly, but this makes me want to!

    Reply
    • Michele says

      April 20, 2016 at 6:58 am

      You need to make them a staple, I’m a little obsessed and bias though 🙂

      Reply
  7. Alyssa @ renaissancerunnergirl says

    April 19, 2016 at 9:35 am

    I love breakfast salad even though my family thinks I’m weird…yet if you stuff all the veggies and meat into the eggs, somehow it’s more acceptable? 🙂

    Reply
    • Michele says

      April 20, 2016 at 10:50 am

      I know, omelettes make sense to people but breakfast salad is still weird, oh well 🙂 I guess more for us!

      Reply
  8. Chelsea@runningwithawhisk says

    April 19, 2016 at 10:22 am

    I would love this for breakfast!! Every since I began reading your blog, I have been dying to try my hand at plantain chips or fried plantains…I really need to pick some up from the store. They just look so yummy!

    Reply
    • Michele says

      April 20, 2016 at 10:49 am

      And they really are that good! A must try 🙂

      Reply
  9. Rebecca @ Strength and Sunshine says

    April 19, 2016 at 1:26 pm

    I have to wait until Thursday!? 😉
    But…it’s always good to see plantains 😉

    Reply
    • Michele says

      April 19, 2016 at 3:44 pm

      Lol plantains galore!

      Reply
  10. Laura @ This Runner's Recipes says

    April 20, 2016 at 1:05 am

    I love breakfast salads for lunch! Are they still breakfast salads then? Can’t wait to read your recap of Boston!

    Reply
    • Michele says

      April 20, 2016 at 6:47 am

      I say they are still breakfast salads even if for lunch 😉 Breakfast anytime!

      Reply
  11. Kristy @ Southern In Law says

    April 20, 2016 at 4:06 pm

    Tacos for breakfast?!? I have to make this for Jesse as he’d think all his Christmases had come at once, haha!

    Reply
  12. Happy Taste Buds says

    April 27, 2016 at 9:01 pm

    Oh, I always have eaten plantains yellow! I’ve never tried them green… I’ll have to do it now. 😉

    Looks delicious, by the way! Love the bright colors.

    Reply
    • Michele says

      April 28, 2016 at 8:24 am

      Thanks! The green ones make awesome chips and fries 🙂

      Reply
  13. Missy says

    July 4, 2016 at 8:31 am

    5 stars
    On my, this was fantastic. I substituted dear sausage for the ground beef. 2 Thumbs Up!??

    Reply
    • Michele says

      July 4, 2016 at 9:56 am

      Awesome! So glad you like it! And that sausage sounds so yummy 🙂

      Reply

Trackbacks

  1. 48 Creative Plantain Recipes for Paleo Cooking | Paleo Grubs says:
    September 11, 2017 at 12:01 am

    […] 16. Breakfast Taco Salad With Easy Plantain Chips Taco salad for breakfast is perfect possible on a paleo diet, using this recipe with deliciously seasoned ground beef, jalapeno peppers, diced red bell pepper, cherry tomatoes, cumin, plantains, ghee, avocado, and mixed salad greens of your choice. […]

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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