Crispy Beef Taco Salad with Fried Plantains and Spicy Mayo

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Ingredients

For the Beef:

3 pound beef chuck roast

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1 teaspoons sea salt

1 tablespoon fish sauce (Whole30 compliant)

1 tablespoon apple cider vinegar

1/4 cup fresh lime juice

1 tablespoon coconut oil

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For the Salad

1/4 cup fresh lime juice

2 tablespoons coconut oil

1 plantain, sliced into 1/4 inch rounds

sliced avocado

chopped tomato

diced onion

minced jalapeno pepper

shredded lettuce

shredded cabbage

fresh cilantro

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For the Spicy Mayo

3/4 cup Whole30 compliant mayonnaise

1 tablespoon Whole30 compliant hot sauce (use more or less to taste)

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Instructions:

For the Beef:

Whisk the spices together in small bowl, then rub over the chuck roast.

Place the roast in a slow cooker and sprinkle the vinegar and fish sauce on top. Cook on low for 8-10 hours until the meat is falling apart.

Remove the meat from the slow cooker and shred it using two forks, degrading any pieces of fat. Transfer the meat to a bowl and pour in some of the remaining cooking liquid to moisten.

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For the Salad:

Place roughly 1 1/2 cups of the shredded beef in a bowl and stir in the lime juice. Marinate for about 20 minutes.

Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the plantains and cook for 4-5 minutes per side until golden brown. Transfer to a paper towel lined plate and season with sea salt.

Increase the heat to medium high, then spread the beef in an even layer in the skillet. Cook, stirring occasionally until is starts to brown and get crispy. about 4-5 minutes.

Add the lettuce, beef, and plantains to a bowl and top with the remaining vegetables. Dress with the spicy mayo to taste.