Paleo Diet Recipes for Paleo Taco Skillet

Ready to add a flavorful twist to your weeknight dinner? A paleo taco skillet might just become your new favorite. This simple dish is a go-to choice for anyone following paleo diet recipes because it combines plenty of veggies, protein, and spicy goodness in one pan. Plus, it’s super easy to whip up, so you can enjoy a hearty meal without flexing complicated cooking techniques.

The star of this skillet is ground meat (beef or turkey), seasoned with a homemade taco blend that leaves your taste buds celebrating. Toss in colorful bell peppers, onions, and a pinch of cilantro, and you’re on your way to a filling meal that won’t derail your paleo lifestyle.

Ingredients

• 1 pound ground beef or turkey (grass-fed beef recommended)
• 1 tablespoon avocado oil (or extra-virgin olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon chili powder (or your preferred taco seasoning)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (optional)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, fresh lime juice, chopped tomatoes

Directions

1. Warm the oil in a large skillet over medium heat. Add the diced onion and minced garlic, then stir for about 2 minutes or until the onion starts turning translucent.
2. Add the ground beef or turkey. Break it up with a wooden spoon, cooking until it’s browned and no longer pink. Drain any excess grease if necessary.
3. Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Give everything a good stir so the meat is evenly coated with the spices.
4. Add the sliced bell peppers to the skillet. Keep stirring for about 5–7 minutes, or until the peppers soften but still have a slight crisp.
5. If you like mild heat, you can stop here. If you want an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes.
6. Turn off the heat and garnish the dish with chopped cilantro. Pair it with fresh avocado, a drizzle of lime juice, or any other paleo-friendly toppings that strike your fancy.

Nutrition facts

Below is a quick overview of the approximate nutrition per serving (assuming four servings total):

Keep in mind that the exact values can change based on portion sizes and specific brands of ingredients.

Final thoughts

This paleo taco skillet strikes that perfect balance between flavor and convenience. It’s versatile enough to serve just as it is, or you can spoon it on top of a lettuce wrap for a handheld option. If you’ve been searching for recipes to keep your paleo diet exciting, this skillet might just earn a regular spot on your weekly menu.

Want to add more variety? You can easily toss in extras like zucchini, mushrooms, or even diced tomatoes to change up the taste. Experiment with different seasoning blends or try different ground meats to keep things fresh.

Frequently asked questions (FAQs)

1. Can I make this dish less spicy?
   Absolutely. Simply reduce the chili powder or skip the hot sauce. Feel free to adjust the seasonings until the taste matches your preference.

2. How do I store leftovers?
   Let your skillet mixture cool, then transfer it to an airtight container. You can keep it in the fridge for up to three days. Reheat on the stovetop or in the microwave.

3. Is there a substitute for bell peppers?
   You can swap bell peppers for zucchini or mushrooms. Both options fit into most paleo diet recipes and will maintain that hearty texture you’re looking for.

4. Can I freeze this?
   Yes. Once it’s cool, store it in a freezer-safe container. It will stay good for up to three months. Thaw overnight in the fridge before reheating.

Paleo Diet Recipes for Paleo Taco Skillet

Recipe by AngryLionFitness.com

Course: Paleo Diet Recipes

Ingredients

• 1 pound ground beef or turkey (grass-fed beef recommended)

• 1 tablespoon avocado oil (or extra-virgin olive oil)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 tablespoon chili powder (or your preferred taco seasoning)

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper (optional)

• Fresh cilantro, chopped (for garnish)

• Optional toppings: sliced avocado, fresh lime juice, chopped tomatoes

Directions

• Warm the oil in a large skillet over medium heat. Add the diced onion and minced garlic, then stir for about 2 minutes or until the onion starts turning translucent.
• Add the ground beef or turkey. Break it up with a wooden spoon, cooking until it’s browned and no longer pink. Drain any excess grease if necessary.
• Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Give everything a good stir so the meat is evenly coated with the spices.
• Add the sliced bell peppers to the skillet. Keep stirring for about 5–7 minutes, or until the peppers soften but still have a slight crisp.
• If you like mild heat, you can stop here. If you want an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes.
• Turn off the heat and garnish the dish with chopped cilantro. Pair it with fresh avocado, a drizzle of lime juice, or any other paleo-friendly toppings that strike your fancy.