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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 425°F (220°C). Dice potatoes into small cubes and toss with olive oil, salt, and pepper. Roast for 45–50 minutes, flipping halfway, until golden and crispy.
Cook ground beef in a skillet over medium heat. Add taco seasoning and a splash of water. Cook until beef is fully browned and coated.
Dice tomatoes, green onions, and jalapeño with seeds removed if you want less heat. Add fresh cilantro, juice of 1 lime, and a pinch of salt. Stir to combine and let sit 5–10 minutes.
Mash avocado with a fork. Add juice of ½ lime, a pinch of salt, and chopped cilantro. Mix until creamy but still slightly chunky.
Blend fresh cilantro, plain Greek yogurt, garlic clove, lime juice, olive oil, honey if desired, and a pinch of salt until smooth. Add a splash of water to reach desired consistency.
Place romaine greens as the base. Add roasted potatoes and cooked ground beef. Spoon in pico de gallo and guacamole. Drizzle with green goddess cilantro sauce. Serve immediately.
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For a spicier pico de gallo, leave the seeds in the jalapeño.
Adjust the consistency of the cilantro sauce by adding more or less water.
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey or chicken.
How can I make the dish vegetarian?
Replace ground beef with black beans or a meat substitute.
Can I prepare any components in advance?
Yes, you can make the pico de gallo and cilantro sauce a day ahead.
What if I don't have taco seasoning?
You can use a mix of chili powder, cumin, paprika, and garlic powder.
How do I store leftovers?
Store components separately in airtight containers in the fridge for up to 3 days.
